Description

Red Velvet Strawberry Cheesecake is a luscious dessert combining the rich, velvety flavor of classic red velvet cake with smooth, creamy cheesecake and the fresh sweetness of ripe strawberries. Featuring vibrant red and creamy white layers atop a buttery graham cracker crust, this indulgent treat is perfect for special occasions or any time you crave a decadent, eye-catching dessert.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
2 tablespoons granulated sugar

Red Velvet Cake Layer

1 cup all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup granulated sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons red food coloring

Cheesecake Filling

16 oz full-fat cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream or heavy cream
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped

Instructions

Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator to set firmly while preparing the filling.
Make the Red Velvet Cake Layer: Whisk together flour, cocoa powder, baking soda, and salt. In another bowl, beat eggs, sugar, buttermilk, vanilla extract, and red food coloring until smooth. Gently combine the wet and dry ingredients. Pour this batter evenly over the chilled crust.
Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add sugar, then eggs, sour cream (or heavy cream), and vanilla extract, mixing until just combined to avoid overbeating. Gently fold in chopped fresh strawberries for a juicy surprise.
Layer the Cheesecake: Pour the cheesecake filling over the red velvet cake layer in the pan. Spread evenly with a spatula to create distinct layers for a stunning visual effect.
Bake with Care: Place the assembled cheesecake in a water bath by wrapping the springform pan in foil to prevent leaks. Bake at a moderate temperature for 60 to 75 minutes until the center has a slight wobble, ensuring even cooking and a creamy texture.
Cool and Chill: Allow the cheesecake to cool at room temperature. Then refrigerate for at least four hours or overnight to let the flavors meld and the cheesecake to set firmly for clean slicing.

Notes

Use full-fat cream cheese and room temperature eggs for smooth mixing and best texture.
Wrap the springform pan with foil to avoid leaks during the water bath baking.
Fresh, ripe strawberries provide the best natural sweetness and texture contrast.
Bake at a moderate temperature to prevent cracking and maintain creaminess.
Allow plenty of refrigeration time for the cheesecake to set and enhance flavor.
Use a sharp knife warmed in hot water and wiped dry between slices for neat cuts.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 420
Sugar: 32g
Sodium: 280mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 120mg

Keywords: red velvet, strawberry, cheesecake, dessert, layered cake, creamy, rich, berry, special occasion, baked cheesecake