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Heavenly Red Velvet Strawberry Cheesecake

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This Heavenly Red Velvet Strawberry Cheesecake is the ultimate showstopper—a velvety red velvet cake layer, topped with rich, creamy cheesecake, and finished with fresh strawberries and a luscious strawberry glaze. It’s the perfect dessert for Valentine’s Day, birthdays, or any special occasion!

Ingredients

Scale

For the Red Velvet Cake Layer:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cocoa powder
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk (or ½ cup milk + 1 tsp vinegar)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 tbsp red food coloring

For the Cheesecake Layer:

  • 16 oz (2 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 tbsp cornstarch (for stability)

For the Strawberry Topping:

  • 1 1/2 cups fresh strawberries, sliced
  • 1/3 cup strawberry jam or preserves
  • 1 tbsp lemon juice
  • 1 tbsp water

Instructions

1. Prepare the Red Velvet Cake Layer:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together oil, buttermilk, egg, vanilla, vinegar, and red food coloring.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan and bake for 12-15 minutes, until slightly set but not fully baked (it will finish baking with the cheesecake).
  6. Remove from oven and let cool slightly.

2. Make the Cheesecake Layer:

  1. Reduce oven temperature to 325°F (163°C).
  2. In a large bowl, beat cream cheese and sugar until smooth.
  3. Add eggs, one at a time, mixing on low speed until just combined.
  4. Stir in vanilla extract, sour cream, and cornstarch until smooth.
  5. Pour the cheesecake batter over the partially baked red velvet cake.
  6. Place the springform pan in a water bath (wrap the bottom with foil and place in a roasting pan with 1 inch of hot water).

3. Bake the Cheesecake:

  1. Bake at 325°F (163°C) for 50-55 minutes, until the edges are set but the center is slightly jiggly.
  2. Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour inside.
  3. Refrigerate for at least 4 hours (preferably overnight).

4. Make the Strawberry Topping:

  1. In a saucepan, heat strawberry jam, lemon juice, and water over low heat until melted and smooth.
  2. Remove from heat and toss with sliced strawberries.

5. Assemble & Serve:

  1. Remove the cheesecake from the pan and place on a serving platter.
  2. Spoon the strawberry topping over the cheesecake.
  3. Slice and enjoy this heavenly dessert!

Notes

  • No buttermilk? Use ½ cup milk + 1 tsp vinegar and let sit for 5 minutes.
  • For a thicker cheesecake layer, use 24 oz cream cheese (3 blocks).
  • Make ahead: Cheesecake keeps well in the fridge for 4-5 days.
  • No water bath? Place a pan of hot water on the lower oven rack to prevent cracks.

Find it online: https://ukfinda.com/heavenly-red-velvet-strawberry-cheesecake/