Red Velvet Strawberry Cheesecake
This decadent dessert combines a soft red velvet cake with a creamy strawberry cheesecake layer, making it a perfect treat for gatherings or special occasions.
Ingredients
For the Red Velvet Cake
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 tbsp cocoa powder (unsweetened)
- 1/2 tsp baking soda
- 1/2 tsp white vinegar
- a pinch salt
For the Strawberry Cheesecake Layer
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup pureed fresh strawberries (or thawed frozen strawberries)
- 1 tbsp flour or cornstarch (optional) to help stabilize
For Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 cup strawberry puree or 2 tbsp strawberry jam
- Cream cheese frosting (optional)
Instructions
Make the Red Velvet Cake Base
- Preheat oven to 350°F (175°C) and grease and line the bottom of a 9-inch springform pan.
- In a bowl, mix sugar, oil, egg, vanilla, and red food coloring until smooth.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt together.
- Stir vinegar into the buttermilk, then add flour and buttermilk mixtures to the wet ingredients in batches.
- Pour into the pan and bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely in the pan.
Prepare the Strawberry Cheesecake Layer
- Lower the oven temperature to 325°F (163°C).
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add vanilla, then beat in the eggs one at a time.
- Mix in sour cream and the pureed strawberries. If you want a firmer filling, add 1 tbsp flour or cornstarch and blend until smooth.
Assemble and Bake
- Pour the cheesecake mixture over the cooled red velvet base in the springform pan and smooth the top.
- Bake at 325°F (163°C) for about 35–45 minutes, until the center is mostly set but still slightly jiggly.
- Turn off the oven, let the cake cool inside the oven with the door slightly open for 30 minutes to prevent cracks, then remove and cool completely on a rack.
Chill and Finish
- Refrigerate the cake for at least 4 hours, preferably overnight.
- Whip the heavy cream with powdered sugar until soft peaks form, then fold in 1/4 cup strawberry puree or swirl jam on top.
- Alternatively, spread cream cheese frosting if you prefer.
Notes
Use room-temperature cream cheese to avoid lumps. Cool the cake fully before pouring the cheesecake layer to prevent mixing. Avoid overbaking; slight jiggle in the center is okay. Chill well before slicing to get clean cuts.