Red Velvet Strawberry Cheesecake (Print)
Rich red velvet, creamy layers, and fresh strawberries for a decadent treat.
# Ingredients:
→ Red Velvet Cake Base
01 -
1½ cups all-purpose flour
02 -
1 tablespoon unsweetened cocoa powder
03 -
½ teaspoon baking soda
04 -
¼ teaspoon salt
05 -
½ cup unsalted butter, softened
06 -
¾ cup granulated sugar
07 -
1 large egg
08 -
½ cup buttermilk
09 -
1 tablespoon red food coloring
10 -
1 teaspoon vanilla extract
11 -
½ teaspoon white vinegar
→ Cheesecake Filling
12 -
16 oz cream cheese, softened
13 -
½ cup granulated sugar
14 -
2 large eggs
15 -
½ cup sour cream
16 -
1 teaspoon vanilla extract
→ Strawberry Layer
17 -
1½ cups fresh strawberries, sliced
18 -
2 tablespoons granulated sugar
19 -
1 teaspoon lemon juice
# Directions:
01 -
Preheat the oven to 175°C (350°F). Grease and line a springform pan. Whisk together the flour, cocoa powder, baking soda, and salt. Cream the butter and sugar until fluffy. Add the egg, buttermilk, vanilla extract, vinegar, and red food coloring. Fold in the dry ingredients. Pour the batter into the prepared pan and bake for 20–25 minutes. Let cool completely.
02 -
Combine the strawberries, sugar, and lemon juice. Let the mixture sit for 10–15 minutes until juicy. Drain any excess liquid before layering.
03 -
Beat the cream cheese until smooth. Add the sugar and mix well. Incorporate the eggs one at a time. Mix in the sour cream and vanilla extract, being careful not to overmix.
04 -
Place the cooled red velvet cake layer into the springform pan. Spread half of the cheesecake filling over the cake. Add the strawberry layer evenly. Top with the remaining cheesecake filling.
05 -
Place the pan in a water bath and bake at 165°C (325°F) for 55–65 minutes until the center is slightly jiggly. Turn off the oven and let the cheesecake cool gradually.
06 -
Refrigerate the cheesecake for at least 6 hours, preferably overnight. Remove from the pan before decorating.