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Red Velvet Cheesecake
Emily

Red Velvet Strawberry Cheesecake

This show-stopping Red Velvet Strawberry Cheesecake layers moist red velvet cake with rich vanilla cheesecake and a glossy strawberry topping — the ultimate dessert for special occasions.
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Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Celebration
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp white vinegar
  • red food coloring, as desired
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 2 large eggs (for cheesecake layer)
  • 1 tsp vanilla extract (for cheesecake layer)
  • 1/2 cup sour cream
  • 1 cup strawberry preserves or jelly
  • 1/4 cup water
  • fresh strawberries, whole or halved (for decoration)
  • whipped cream, optional

Equipment

  • Mixing bowls
  • Electric mixer
  • 8-inch round cake pans
  • 8-inch springform pan
  • Rubber spatula
  • Wire cooling rack
  • Saucepan
  • serving plate

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, and cocoa powder.
  3. In another bowl, combine buttermilk, oil, egg, and vanilla. Add red food coloring until desired shade is reached.
  4. Gradually mix wet ingredients into dry until combined. Stir in baking soda and vinegar (mixture will bubble slightly).
  5. Pour batter into prepared pans and bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely on wire racks.
  6. Preheat oven to 325°F (160°C). Grease and line an 8-inch springform pan.
  7. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Mix until creamy.
  8. Pour cheesecake batter into pan and bake 40–45 minutes, until center is set. Cool with oven door slightly open, then refrigerate 4+ hours.
  9. Place one red velvet layer on serving plate. Top with chilled cheesecake layer, then second red velvet layer.
  10. In a small saucepan, heat strawberry preserves with water until smooth. Let cool slightly and pour over cake, letting it drip down sides.
  11. Garnish with fresh strawberries and whipped cream, if desired. Chill before slicing for clean layers.

Notes

For perfect slices, chill the assembled cake for at least an hour before serving. You can swap strawberry preserves for fresh strawberry glaze or jam for a lighter finish. Best enjoyed slightly chilled!