Description

Red Velvet Strawberry Cheesecake combines moist, subtly chocolaty red velvet cake with a light, creamy strawberry cheesecake filling, topped with fresh strawberries for a stunning dessert.

Ingredients

For the Red Velvet Cake Base:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon cocoa powder

1/2 cup vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Strawberry Cheesecake Filling:

16 oz cream cheese, softened

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh strawberries, pureed

1 cup heavy whipping cream

For Topping:

Fresh strawberries, halved

Whipped cream (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
Gradually add dry ingredients to the wet mixture, stirring just until combined.
Pour 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. Let cool completely in the pan.
Beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
Stir in pureed strawberries until evenly combined.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cheesecake mixture until light and fluffy.
Carefully remove the cooled cake from the springform pan and place on a serving dish.
Spread the strawberry cheesecake filling evenly over the cake.
Chill in the refrigerator for at least 4 hours until set.
Before serving, garnish with halved fresh strawberries and optional whipped cream.

Notes

Substitute pureed raspberries or blueberries for a different berry flavor.

Add a splash of lemon juice to the cheesecake filling for a tangy note.

Replace some vegetable oil with melted butter for a richer cake.

Store-bought red velvet cake mix can be used for convenience.

Drizzle melted white chocolate on top for an elegant finish.

Keep cheesecake refrigerated; avoid freezing to preserve texture.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 280mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg