Red Velvet Strawberry Cheesecake

Description:

This luxurious dessert combines the richness of red velvet cake with the creamy decadence of classic cheesecake, topped with a fresh strawberry glaze. Each bite is a perfect balance of cocoa-kissed cake, smooth vanilla cheesecake, and sweet strawberries—a showstopping treat for holidays, birthdays, or romantic occasions.

Origin:

A modern fusion of two beloved American desserts—red velvet cake, rooted in Southern tradition, and New York-style cheesecake. The combination likely originated in the 2000s as bakers sought to merge classic flavors into over-the-top, layered desserts perfect for celebrations.

Ingredients Quantity:

For the Red Velvet Cake Layer:

All-purpose flour – 1 ¼ cups (160g)
Granulated sugar – 1 cup (200g)
Unsweetened cocoa powder – 1 tbsp
Baking soda – ½ tsp
Salt – ½ tsp
Buttermilk – ½ cup (120ml)
Vegetable oil – ½ cup (120ml)
Egg – 1 large
Red food coloring – 1 tbsp (liquid or gel)
White vinegar – 1 tsp
Vanilla extract – 1 tsp

For the Cheesecake Layer:

Cream cheese (softened) – 16 oz (2 blocks / 454g)
Granulated sugar – ¾ cup (150g)
Sour cream – ½ cup (120g)
Vanilla extract – 1 tsp
Eggs – 2 large

For the Strawberry Topping:

Fresh strawberries (sliced) – 1 ½ cups (250g)
Sugar – ¼ cup (50g)
Lemon juice – 1 tbsp
Cornstarch – 1 tbsp
Water – 2 tbsp

Optional Ingredients:

Chocolate chips in the red velvet layer
White chocolate drizzle on top
Strawberry jam instead of homemade topping
Crushed Oreo base instead of red velvet if desired

Instructions:

1. Prepare the Red Velvet Layer:

Preheat oven to 325°F (160°C).
Grease and line a 9-inch springform pan.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, mix sugar, buttermilk, oil, egg, vinegar, vanilla, and red food coloring.
Combine wet and dry ingredients. Pour into prepared pan.
Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool.

2. Make the Cheesecake Layer:

In a large bowl, beat cream cheese and sugar until smooth.
Add sour cream and vanilla; mix well.
Add eggs one at a time, mixing just until combined (do not overmix).
Pour cheesecake mixture over cooled red velvet cake layer.

3. Bake the Cheesecake:

Place the springform pan in a water bath (wrap base with foil to prevent leaks).
Bake at 300°F (150°C) for 45–50 minutes, or until center is set but slightly jiggly.
Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
Chill in fridge at least 4 hours or overnight.

4. Make Strawberry Topping:

In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until berries release juice.
Mix cornstarch with water and stir into strawberries.
Cook until thickened. Cool completely before pouring over cheesecake.

5. Assemble & Serve:

Spoon or spread cooled strawberry topping over chilled cheesecake.
Optionally garnish with fresh whole strawberries or white chocolate shavings.
Slice with a hot knife for clean cuts.

Tips for Success:

Use room-temperature cream cheese to avoid lumps.
Do not overbake the cheesecake—look for a slight jiggle in the center.
Chill overnight for best flavor and texture.
Slice with a warm knife and wipe clean between cuts.

Recommendation:

Serve as a centerpiece dessert at Valentine’s Day, anniversaries, or dinner parties. Best enjoyed chilled with a glass of Champagne or a strong black coffee.