Red Velvet Strawberry Cheesecake

Directions

1. Preheat your oven to 175°C (350°F). Grease and line a 23 cm (9-inch) springform pan with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract and red food coloring.
4. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in vinegar. Mix until smooth.
5. Pour the red velvet batter evenly into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly.
6. For the cheesecake filling, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
7. Pour the cheesecake filling over the baked red velvet layer and smooth the top. Bake for an additional 25–30 minutes, or until the center is set. Allow to cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
8. For the topping, combine sliced strawberries with sugar and let sit for 10–15 minutes. Arrange strawberries over the chilled cheesecake layer. Optionally, brush with strawberry glaze for a glossy finish.
9. Slice carefully and serve chilled for the best flavor and texture.

Recipe Details

Prep Time: 30 minutes
Cook Time: 50 minutes
Chill Time: 2 hours
Total Time: About 3 hours 20 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use raspberries or a mix of berries instead of strawberries for a tart contrast.
• Add a layer of chocolate ganache between the red velvet and cheesecake for extra decadence.
• Substitute cream cheese with mascarpone for a slightly richer texture.
• Top with whipped cream swirls for added elegance.

Serving Suggestions