Red Velvet Strawberry Cheesecake (Print Version)

Velvety layers with cream cheese and a sweet strawberry finish for a showstopping treat.

# Ingredients:

→ Red Velvet Cake Layers

01 - 1 1/2 cups all-purpose flour
02 - 1 tablespoon unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 3/4 cup buttermilk, room temperature
06 - 1 teaspoon distilled white vinegar
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon red gel food coloring, adjust for desired color
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs, room temperature

→ Cheesecake Layer

12 - 16 ounces cream cheese, softened
13 - 3/4 cup granulated sugar
14 - 1 teaspoon vanilla extract
15 - 2 large eggs, room temperature
16 - 1/2 cup sour cream
17 - 2 tablespoons heavy cream

→ Strawberry Topping

18 - 2 cups fresh strawberries, hulled and sliced
19 - 1/4 cup granulated sugar
20 - 1 tablespoon cornstarch
21 - 1 tablespoon lemon juice
22 - 1/2 cup water

→ Cream Cheese Frosting (Optional)

23 - 4 ounces cream cheese, softened
24 - 2 tablespoons unsalted butter, softened
25 - 1 teaspoon vanilla extract
26 - 1 cup powdered sugar
27 - Fresh strawberries for garnish

# Steps:

01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment paper. In a bowl, combine flour, cocoa powder, baking soda, and salt. In a separate cup, blend buttermilk, vinegar, vanilla extract, and red gel food coloring. Using an electric mixer, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each. Alternate adding the flour mixture and buttermilk mixture to create a smooth, cohesive batter.
02 - Divide the cake batter evenly between prepared pans and smooth the tops. Bake for 22–25 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
03 - Reduce oven temperature to 325°F. Grease an 8-inch springform pan and line the bottom with parchment paper. In a mixer, beat cream cheese and sugar until smooth. Mix in vanilla extract. Add eggs one at a time, scraping bowl after each. Stir in sour cream and heavy cream, mixing until silky smooth. Pour batter into prepared springform pan, place in a water bath, and bake for 55–65 minutes, until just set but slightly jiggly in the center. Turn off oven, leave door ajar, and rest cheesecake in oven for 1 hour. Cool to room temperature, then chill at least 4 hours.
04 - Combine sliced strawberries, granulated sugar, cornstarch, lemon juice, and water in a saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until thickened and strawberries are soft. Remove from heat and let cool completely.
05 - Beat softened cream cheese and butter until smooth. Mix in vanilla extract. Gradually add powdered sugar, beating until creamy and spreadable.
06 - Trim the tops of the red velvet cake layers for even surfaces. Place one cake layer on a serving plate. Gently position the chilled cheesecake layer on top, then add the second cake layer. Spoon cooled strawberry topping over the cake, allowing some to run down the sides. If desired, pipe cream cheese frosting around the edge and garnish with fresh strawberry slices.

# Notes:

01 - Allow the cheesecake layer enough time to chill fully before assembling to ensure clean, stable layers.

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