Go Back

Red Velvet Strawberry Cheesecake

An elegant red velvet strawberry cheesecake featuring creamy layers, fresh berry topping, and bakery-quality flavor perfect for holidays and celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

For the Red Velvet Cake Base

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • ½ cup buttermilk
  • 1 tsp white vinegar

For the Cheesecake Layer

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup sour cream
  • 2 tbsp all-purpose flour

For the Strawberry Topping

  • 2 cups fresh strawberries, sliced
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice

Instructions
 

  • Prepare the Pan
    Preheat oven to 350°F (175°C).
    Grease a 9-inch springform pan and line the bottom with parchment paper for smooth release.
  • Make the Red Velvet Cake Base
    In a mixing bowl, whisk flour, sugar, cocoa powder, baking powder, and salt.
    Add softened butter and mix until the texture resembles coarse crumbs.
    In another bowl, whisk eggs, vanilla extract, red food coloring, buttermilk, and vinegar.
    Pour the wet ingredients into the dry mixture and mix gently until combined.
    Spread the red velvet batter evenly into the prepared pan.
  • Prepare the Cheesecake Layer
    Beat cream cheese until smooth and creamy.
    Add sugar gradually and continue mixing.
    Mix in the eggs one at a time.
    Stir in vanilla, sour cream, and flour until the mixture becomes silky.
    Pour cheesecake batter over the red velvet layer.
  • Bake
    Bake for 50–60 minutes, or until the center is slightly jiggly but set around the edges.
    Allow the cheesecake to cool completely, then chill for at least 4 hours or overnight.
  • Make the Strawberry Topping
    Combine strawberries, sugar, and lemon juice in a saucepan over medium heat.
    Cook for 5–7 minutes until the berries soften and the juices thicken slightly.
    Let the mixture cool completely before spreading it over the chilled cheesecake.
  • Serve
    Remove the cheesecake from the springform pan.
    Slice with a warm knife for clean edges and serve chilled.

Notes

  • Ensure all dairy ingredients are at room temperature.
  • Chill thoroughly before slicing for clean layers.
  • Swap strawberries for any seasonal berry variety.
  • Use a springform pan for best results.