Description
Indulge in the ultimate dessert experience with this Red Velvet Strawberry Cheesecake. Layers of moist red velvet cake and creamy cheesecake topped with sweet strawberry goodness create a show-stopping treat perfect for any occasion.
Ingredients
Scale
For the Red Velvet Cake Layer:
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
For the Cheesecake Layer:
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Strawberry Topping:
- 1½ cups fresh strawberries (sliced)
- ¼ cup strawberry preserves or jam
- 1 tablespoon water
Instructions
- Make the Red Velvet Cake Layer: Preheat the oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper. In a large bowl, whisk together the dry ingredients. In another bowl, whisk the wet ingredients, then combine the two mixtures. Bake for 18–20 minutes.
- Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Pour over the cooled red velvet cake layer and bake. Let cool and refrigerate.
- Make the Strawberry Topping: Combine preserves and water in a saucepan. Fold in sliced strawberries and spoon over the chilled cheesecake.
Notes
- You can make this dessert up to 2 days in advance.
- For easier slicing, chill completely and use a warm knife.
- Garnish with whipped cream or extra strawberries if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
