Description

Red Velvet Strawberry Cheesecake combines the rich flavors of red velvet cake and creamy strawberry cheesecake. With a moist red velvet base, a luscious strawberry filling, and fresh strawberries on top, this dessert is perfect for special occasions or as a decadent treat.

Ingredients

For the Red Velvet Cake Base:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cocoa powder

1/2 cup vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Strawberry Cheesecake Filling:

16 oz cream cheese, softened

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh strawberries, pureed

1 cup heavy whipping cream

For Topping:

Fresh strawberries, halved

Whipped cream (optional)

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Instructions

Preheat the oven to 350°F (175°C) and grease and line a 9-inch springform pan.
Sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder in a large bowl.
In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely in the pan.
For the cheesecake filling, beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until fully incorporated.
Stir in the pureed strawberries, and in a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until fluffy.
Once the cake is completely cool, remove it from the springform pan and place it on a serving dish. Spread the strawberry cheesecake filling evenly over the cake.
Chill the cheesecake for at least 4 hours until the filling is set. Before serving, garnish with fresh strawberry halves and whipped cream if desired.

Notes

For a different twist, swap fresh strawberries for pureed raspberries or blueberries in the filling.
Add a splash of lemon juice to the cheesecake filling for a tangy flavor.
If you’re short on time, use store-bought red velvet cake mix for the base.
Drizzle melted white chocolate over the top for a decorative finishing touch.

Prep Time: 15 minutes
Cook Time: undefined
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 35g
Sodium: 350mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg