Red Velvet Strawberry Cheesecake (Printer-Friendly Version)

Layered dessert with red velvet base and creamy strawberry cheesecake topped with fresh macerated berries.

# What You'll Need:

→ Dry Ingredients

01 - 2 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 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt

→ Wet Ingredients for Cake

07 - 1 cup vegetable oil, neutral flavor
08 - 1 cup buttermilk (or 1 cup milk mixed with 1/2 tablespoon lemon juice or vinegar)
09 - 2 large eggs, room temperature
10 - 2 tablespoons red gel food coloring
11 - 1 teaspoon pure vanilla extract
12 - 1 teaspoon white vinegar

→ Cheesecake Filling

13 - 680 grams (24 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, room temperature
18 - 1 teaspoon pure vanilla extract
19 - 1 cup pureed fresh strawberries

→ Strawberry Topping

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

# Steps to Follow:

01 - Preheat oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl to ensure a smooth, lump-free base.
03 - Whisk vegetable oil, buttermilk, eggs, red gel food coloring, vanilla extract, and white vinegar until fully emulsified.
04 - Pour wet mixture into dry ingredients and gently stir until just combined. Avoid overmixing to preserve cake tenderness. Transfer batter to prepared pan and smooth the surface.
05 - Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
06 - Lower oven temperature to 325°F for cheesecake layer baking.
07 - Beat softened cream cheese until smooth using an electric mixer. Gradually add sugar and blend fully. Incorporate sour cream, heavy cream, then eggs one at a time, mixing each fully before adding the next. Stir in vanilla extract and pureed strawberries until homogeneous.
08 - Pour cheesecake filling gently over cooled red velvet cake base in springform pan. Smooth top carefully to avoid disturbing cake layer.
09 - Place pan on a baking sheet and bake for 60 to 70 minutes until edges are set and puff slightly while center remains just set.
10 - Turn off oven and crack door open. Let cheesecake rest inside for 1 hour to prevent surface cracks from temperature shock.
11 - Refrigerate cheesecake for at least 4 hours or overnight to develop flavor and ensure clean slicing.
12 - Toss sliced strawberries with sugar and lemon juice in a bowl. Let sit for 10 minutes until juices release and berries become glossy.
13 - Remove chilled cheesecake from pan, top generously with macerated strawberries, slice with a warm knife, and serve cold.

# Additional Tips:

01 - Chilling is essential for clean slices and flavor development. Using room temperature ingredients prevents lumps in cheesecake filling. Cooling gradually minimizes cracks.
02 - Red velvet color comes from cocoa powder reacting with vinegar and red food coloring.
03 - Leftovers keep well refrigerated for up to 3 days and freeze for 1 month when wrapped tightly.

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