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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

This Red Velvet Strawberry Cheesecake combines rich cocoa flavor and creamy cheesecake with a fresh strawberry topping, perfect for special occasions.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling & Chilling Time 4 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 410 kcal

Equipment

  • springform pan
  • Mixing Bowls
  • spatula
  • saucepan
  • baking dish

Ingredients
  

For the Red Velvet Base

  • 1.5 cups all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 0.5 cups vegetable oil
  • 0.75 cups granulated sugar
  • 1 large egg
  • Red food coloring as desired

For the Cheesecake Layer

  • 16 oz cream cheese softened
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups sour cream

For the Strawberry Topping

  • 1.5 cups fresh strawberries sliced
  • 2 tablespoon sugar
  • 1 teaspoon lemon juice
  • 0.5 tablespoon cornstarch optional, for thickening

For Garnish (Optional)

  • Whipped cream
  • Extra strawberries
  • Chocolate curls or shavings

Instructions
 

Prepare the Red Velvet Base

  • Preheat oven to 350°F (175°C). Grease a springform pan and line the bottom with parchment paper.
  • In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, mix buttermilk, vinegar, vanilla, oil, sugar, egg, and red food coloring.
  • Combine wet and dry ingredients until smooth, then pour into the pan.
  • Bake for 10 minutes, just until the base is slightly set.

Make the Cheesecake Layer

  • In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream. Mix until creamy.
  • Pour over the baked red velvet base and smooth the top with a spatula.

Bake the Cheesecake

  • Wrap the bottom of the pan in foil and place it in a larger baking dish filled with hot water (water bath).
  • Bake for 45–55 minutes, until the edges are set but the center is slightly jiggly.
  • Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes before removing.

Prepare the Strawberry Topping

  • In a saucepan, combine strawberries, sugar, and lemon juice.
  • Cook over low heat until the berries soften and release juice (about 6–8 minutes).
  • If desired, mix in cornstarch for a thicker topping. Let cool completely.

Chill and Serve

  • Refrigerate the cheesecake for 4 hours or overnight.
  • Top with strawberry mixture before serving. Add whipped cream and chocolate curls for garnish.

Notes

For a deeper cocoa flavor, add ½ teaspoon of espresso powder to the red velvet base. You can make the cheesecake one day in advance — it tastes even better the next day once the flavors have set.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 37gProtein: 7gFat: 26gSaturated Fat: 14gCholesterol: 95mgSodium: 230mgFiber: 1gSugar: 29gCalcium: 80mgIron: 1.5mg
Keyword cheesecake, dessert, Red Velvet, Red Velvet Strawberry Cheesecake, Special Occasions, strawberry
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