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Red Velvet Strawberry Cheesecake

A layered dessert combining rich red velvet cake, creamy cheesecake, and fresh strawberries, perfect for celebrating and soothing any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the red velvet cake
  • 1.5 cups all purpose flour
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cups buttermilk, room temperature
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 0.5 tsp red gel food coloring
  • 0.5 cups unsalted butter, softened
  • 0.75 cups granulated sugar
  • 2 large eggs, room temperature
For the cheesecake
  • 16 oz cream cheese, softened
  • 0.75 cups granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 0.5 cups sour cream
  • 2 tbsp heavy cream
For the strawberry topping
  • 2 cups fresh strawberries, sliced
  • 0.25 cups granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 0.5 cup water
Optional frosting
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

Method
 

Bake red velvet layers
  1. Preheat the oven to 350°F (175°C).
  2. Whisk together the flour, cocoa powder, baking soda, and salt until evenly blended.
  3. In another bowl, cream the softened butter with 0.75 cup granulated sugar until pale and airy, then beat in the two eggs one at a time.
  4. Alternate folding the dry mix with the buttermilk, combined with vinegar, vanilla, and red gel coloring, until the batter is smooth.
  5. Divide between two 8-inch pans, bake for 22–25 minutes, then cool completely on a wire rack.
Make cheesecake
  1. Lower the oven to 325°F (160°C).
  2. Beat 16 oz softened cream cheese with 0.75 cup sugar until smooth.
  3. Blend in 1 teaspoon vanilla, then the eggs one at a time, followed by sour cream and heavy cream.
  4. Pour into a springform pan placed in a water bath and bake for 55–65 minutes.
  5. Cool slowly to room temperature, then chill for at least 4 hours.
Cook strawberry topping
  1. Combine sliced strawberries, 0.25 cup sugar, cornstarch, lemon juice, and 0.5 cup water in a saucepan.
  2. Simmer gently until thickened, then cool fully.
Assemble
  1. Place one red velvet layer on your serving plate, then set the chilled cheesecake layer atop it.
  2. Crown with the second cake layer and spoon the cooled strawberry topping across the top.
Decorate (optional)
  1. Whip the optional cream cheese, butter, vanilla, and powdered sugar together for frosting.
  2. Pipe or spread the frosting along the edges and garnish with whole fresh strawberries.

Notes

Serve slightly chilled for best flavor. Refrigerate covered for up to 4 days, or freeze slices for up to a month.