Red Velvet Strawberry Cheesecake (Printer-Friendly Version)

Moist red velvet base with creamy strawberry cheesecake and fresh berries, perfect for celebrations.

# Ingredients Needed:

→ Red Velvet Base

01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1/4 cup unsweetened Dutch-process cocoa powder
04 - 1 teaspoon baking powder
05 - 1 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 1/2 cup vegetable oil
08 - 1 cup buttermilk
09 - 2 large eggs
10 - 1 tablespoon red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1 teaspoon white vinegar

→ Cheesecake Filling

13 - 450 grams (16 oz) full-fat cream cheese, softened
14 - 1 cup granulated sugar
15 - 1/2 cup sour cream
16 - 1/2 cup heavy cream
17 - 3 large eggs
18 - 1 teaspoon pure vanilla extract
19 - 3/4 cup fresh strawberry puree

→ Topping

20 - 1 1/2 cups sliced fresh strawberries
21 - 2 tablespoons granulated sugar
22 - 1 tablespoon fresh lemon juice

# Step-by-Step Directions:

01 - Set the oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides to ensure easy removal.
02 - Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt into a large bowl to create a smooth, lump-free base.
03 - In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red gel food coloring, vanilla extract and white vinegar until well emulsified.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
05 - Reduce the oven temperature to 325°F in preparation for the cheesecake layer.
06 - Using an electric mixer, beat the softened cream cheese until smooth. Add sugar and mix until combined. Incorporate sour cream, heavy cream and eggs one at a time, beating fully after each addition. Stir in vanilla extract and strawberry puree until evenly blended.
07 - Gently spread the cheesecake filling over the cooled red velvet base and smooth the surface. Place the pan on a baking sheet and bake for 60–70 minutes, until edges puff and the center is just set.
08 - Turn off the oven and crack the door open. Let the cheesecake rest inside for 1 hour to prevent cracking by minimizing temperature shock.
09 - Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for optimal texture and slicing.
10 - Combine sliced strawberries with sugar and lemon juice in a bowl. Let sit for 10 minutes until juices release and berries become glossy.
11 - Remove the cheesecake from the springform pan, top generously with the macerated strawberries, and slice. Serve chilled for best flavor and texture.

# Helpful Hints:

01 - Use room temperature ingredients for a smooth, lump-free cheesecake. Chilling is essential for clean slices and flavor development.
02 - Red velvet’s characteristic color comes from the combination of cocoa, vinegar, and red food coloring.

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