Velvet Strawberry Cheesecake

This stunning dessert blends dreamy strawberry cheesecake with a tall, fluffy red velvet cake. Every bite is colorful and packed with flavor. It’s the kind of treat that’ll wow your crowd, whether you’re celebrating or just want to make folks smile.

• Lemon juice: 1 tbsp, brightens up those strawberries on top
• Granulated sugar: 1/4 cup (for topping), helps sweeten and soften the berries
• Fresh strawberries: 1 cup, sliced, to lay on top before you serve
• Vanilla extract: 1 tsp (for cheesecake layer), just a hint goes a long way
• Fresh strawberries: 1 cup pureed (for cheesecake), fuels the fruity swirl
• Eggs: 2 large, gets the cheesecake to set perfectly
• Heavy cream: 1/2 cup, thickens things up and draws out richness
• Sour cream: 1/2 cup, zippy tang in the cheesecake swirl
• Granulated sugar: 1 cup (for cheesecake layer), gives the filling its classic sweetness
• Cream cheese: 16 oz, softened, the dreamy base for your cheesecake
• White vinegar: 1 tsp, pops the flavors and gives the color a boost
• Vanilla extract: 1 tsp, adds warmth to the cake layer
• Red food coloring: 2 tbsp, for that eye-popping look
• Egg: 1 large, makes the cake light yet sturdy
• Buttermilk: 1/2 cup, keeps the cake soft and moist
• Vegetable oil: 1 cup, guarantees a moist crumb
• Salt: 1/2 tsp, levels out all the sweetness
• Baking soda: 1/2 tsp, lifts the cake nicely
• Baking powder: 1 tsp, another rise assistant for the cake
• Unsweetened cocoa powder: 1/4 cup, brings that red velvet vibe
• Granulated sugar: 1 cup, sweetens the whole thing throughout
• All-purpose flour: 1 1/2 cups, the backbone of your cake base

Step 14:

When the cheesecake is icy cold, take it out of the pan. Spoon those juicy berries and all the syrup right on top before you cut into it.

Step 13:

Mix sliced strawberries with a splash of lemon juice and the sugar in a bowl. Let ’em hang out for 10 minutes so they’re super juicy.

Step 12:

Pop the whole thing in your fridge for at least 4 hours, or better yet, overnight. The longer it chills, the better the texture!

Step 11:

Let your cheesecake hang out in the oven (turned off, door cracked) for an hour. This little trick helps stop cracks.

Step 10:

Rest your springform pan on a baking sheet. Bake at the lower oven temp (yep, 325°F) for about an hour or a little more—peek when the edges puff but the middle holds steady.

Step 9:

Gently pour the silky cheesecake mix right over the cool, baked red velvet cake. Take a second to smooth the top so it looks neat.

Step 8:

Add in the strawberry puree and that second burst of vanilla. Now blend in one egg, then the other, mixing after each. Beat in the heavy cream and sour cream till everything’s silky.

Step 7:

In another large bowl, whip up the cream cheese until it’s fluffy, then toss in the sugar and mix till it’s one smooth blob.

Step 6:

Lower the oven to 325°F (160°C) so the next layer bakes gently.

Step 5:

Let the cake cool down fully right in its pan while it sits on a rack.

Step 4:

Pour the batter in, smooth it out, then bake till a poked toothpick comes out clean—this usually takes 25–30 minutes, but keep an eye on it!

Step 3:

Now grab another bowl. Whisk together the oil, buttermilk, your one egg, red coloring, a splash of vanilla, and a bit of vinegar.

Step 2:

Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a big bowl to lose any lumps.

Step 1:

Fire up the oven to 350°F (175°C). Line an 8-inch springform pan with parchment, and give it a good grease so nothing sticks.

• To serve, slice it cold and top with a scoop of those extra juicy strawberries. Looks super fun and tastes even better.
• Leftovers? Stick them in your fridge and they’ll last up to three days. (If you don’t eat it sooner!)

• Don’t skip bringing everything to room temp before you start mixing. It really helps prevent cracks on top.
• Craving even more strawberries? Go wild and dump a bunch more on before you cut the first slice!

Tips from Well-Known Chefs

• Chef Gordon Ramsay swears by baking cheesecakes in a water bath. It keeps them crack-free and super creamy.