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Red Velvet Strawberry Cheesecake

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A bakery-style layered dessert combining a soft red velvet cake base, creamy vanilla cheesecake center, and a glossy fresh strawberry topping, perfect for special occasions.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk (or milk + 1 tbsp vinegar)
  • ½ cup vegetable oil
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 500 g cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 cup heavy cream or sour cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, sliced
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • Optional: whipped cream, extra strawberries, white chocolate curls

Instructions

  1. Preheat oven to 180°C (350°F) and prepare a 9-inch springform pan.
  2. Mix flour, sugar, cocoa powder, salt, and baking soda.
  3. In another bowl, whisk buttermilk, oil, egg, food coloring, vanilla, and vinegar.
  4. Combine wet and dry ingredients and mix until smooth.
  5. Pour into pan and bake for 20–25 minutes. Cool completely.
  6. Lower oven to 160°C (320°F).
  7. Beat cream cheese and sugar until smooth.
  8. Add eggs one at a time, then mix in cream and vanilla.
  9. Pour cheesecake mixture over cooled cake base.
  10. Bake for 40–45 minutes until edges are set and center slightly jiggles.
  11. Cool and refrigerate at least 4 hours or overnight.
  12. Cook strawberries, sugar, and lemon juice until softened.
  13. Add cornstarch mixture and cook until thick and glossy.
  14. Cool topping and spread over chilled cheesecake.
  15. Garnish if desired, slice, and serve chilled.

Notes

  • Chilling overnight improves texture and flavor.
  • Do not overbake; center should slightly wobble.
  • Use sour cream for a tangier cheesecake.
  • Frozen strawberries can be used if thawed and drained.
  • Cool the cake base fully before adding cheesecake layer.

Nutrition

Find it online: https://savorymomskitchen.com/red-velvet-strawberry-cheesecake/