This Red Velvet Strawberry Cheesecake combines the rich cocoa flavor of red velvet cake with a creamy cheesecake layer and fresh strawberries. It’s elegant, indulgent, and perfect for special occasions or whenever you want a show-stopping dessert.

Ingredients

For the Red Velvet Cake Base

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 tablespoon cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup vegetable oil

• 1 cup buttermilk (room temperature)

• 2 large eggs (room temperature)

• 1 teaspoon vanilla extract

• 1 tablespoon white vinegar

• 1 tablespoon red food coloring

For the Cheesecake Layer

• 16 oz (450 g) cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

For the Strawberry Topping

• 2 cups fresh strawberries, sliced

• ¼ cup granulated sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch + 2 tablespoons water

Optional Garnish

• Whipped cream

• Fresh strawberries

• Chocolate shavings

Instructions

1. Prepare the Red Velvet Batter

1. Preheat the oven to 170°C (340°F).

2. Grease and line the bottom of a springform pan (22–24 cm).

3. In a bowl, whisk flour, cocoa powder, baking soda, and salt.

4. In another bowl, mix sugar, oil, buttermilk, eggs, vanilla, vinegar, and red food coloring until smooth.

5. Gradually add dry ingredients to wet ingredients and mix until just combined.

2. Prepare the Cheesecake Filling

1. Beat cream cheese until smooth and creamy.

2. Add sugar and mix well.

3. Add eggs one at a time, mixing gently.

4. Mix in vanilla extract and sour cream until smooth.

3. Assemble the Cake

1. Pour half of the red velvet batter into the prepared pan.

2. Carefully pour the cheesecake mixture over the batter.

3. Spoon the remaining red velvet batter on top and gently swirl with a knife for a marbled effect (optional).

4. Bake

• Bake for 60–70 minutes, until the center is just set and slightly jiggly.

• Turn off the oven, crack the door open, and let the cake cool inside for 1 hour.

• Refrigerate for at least 4 hours or overnight for best texture.

5. Make the Strawberry Topping

1. In a saucepan, combine strawberries, sugar, and lemon juice.

2. Cook over medium heat until strawberries soften.

3. Add cornstarch mixture and stir until thickened.

4. Let cool completely.

6. Serve

• Spread the strawberry topping over the chilled cheesecake.

• Garnish with whipped cream and fresh strawberries if desired.

• Slice and enjoy!

Tips for Best Results

• Use room-temperature ingredients for a smooth cheesecake texture.

• Do not overmix the cheesecake batter to avoid cracks.

• Chill overnight for cleaner slices and deeper flavor.

Final Result

A stunning dessert with velvety red cake, rich creamy cheesecake, and bright strawberry topping—balanced, indulgent, and unforgettable.

If you want, I can also provide:

• A no-bake version

• A mini cheesecake version

• A healthier / low-sugar adaptation

• Or a short social-media caption for this recipe