Why You’ll Love This Recipe

• Perfect Flavor Combination: The red velvet cake provides a rich, moist base, while the strawberry cheesecake filling is light, creamy, and packed with flavor.

• Impressive Presentation: This cheesecake looks as beautiful as it tastes, making it perfect for special events or holidays.

• Customizable: You can add more or less strawberry puree depending on your preference and experiment with toppings like whipped cream or chocolate shavings.

• Make-Ahead: It needs a few hours in the fridge to set, so it’s perfect for prepping in advance.

Ingredients

For the Red Velvet Cake Base:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 tablespoon cocoa powder

• 1 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)

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup fresh strawberries, pureed (about 8-10 strawberries)

• 1 cup heavy whipping cream

For Topping:

• Fresh strawberries (halved)

• Whipped cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

1. Preheat Oven:

• Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.

2. Make the Red Velvet Cake:

• In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

• In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.

• Gradually add the dry ingredients to the wet mixture, stirring until just combined.

• Pour the batter into the prepared springform pan and smooth the top with a spatula.

• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before moving on.

3. Prepare the Strawberry Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

• Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

• Stir in the pureed strawberries, making sure everything is well combined.

• In a separate bowl, whip the heavy cream until stiff peaks form.

• Gently fold the whipped cream into the strawberry cheesecake mixture until light and fluffy.

4. Assemble the Cheesecake:

• Once the red velvet cake has cooled, carefully remove it from the springform pan and place it on your serving dish.

• Spread the strawberry cheesecake filling evenly on top of the red velvet cake.

• Place the cheesecake in the refrigerator and chill for at least 4 hours, or until the filling is set.

5. Serve:

• Before serving, garnish with fresh strawberry halves on top. You can also add a dollop of whipped cream for an extra touch of decadence.

Notes

• Make Ahead: This cheesecake needs at least 4 hours to chill, but overnight is best for the filling to fully set.

• Toppings: You can add a variety of toppings such as chocolate shavings, a drizzle of chocolate ganache, or more fresh berries.

• Storage: Keep any leftovers in the refrigerator for up to 3-4 days.

Nutritional Information (Per Serving)

• Calories: 350 kcal

• Carbohydrates: 40g

• Protein: 5g

• Fat: 20g

• Saturated Fat: 12g

• Cholesterol: 75mg

• Sodium: 150mg

• Potassium: 200mg

• Fiber: 2g

• Sugar: 28g

• Vitamin A: 500 IU

• Vitamin C: 15mg

• Calcium: 50mg

• Iron: 1mg

Conclusion

This Red Velvet Strawberry Cheesecake is a decadent, visually stunning dessert that combines the best flavors of red velvet cake and creamy strawberry cheesecake. Whether you’re celebrating a special occasion or treating yourself to something sweet, this cheesecake will impress with its rich texture and fresh flavors. Enjoy this indulgent dessert with family and friends!

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