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Red Velvet Strawberry Cheesecake

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Red Velvet Strawberry Cheesecake combines creamy cheesecake with the rich texture of red velvet cake and is topped with a fresh, sweet strawberry topping. A perfect dessert for any special occasion or as a luxurious treat for your guests.

Ingredients

For the red velvet cake layer:

1 box red velvet cake mix (or homemade red velvet cake recipe)

1/2 cup vegetable oil

1 cup water

2 large eggs

1 tsp vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

2 tsp vanilla extract

2 large eggs

1/4 cup sour cream

For the strawberry topping:

2 cups fresh strawberries, sliced

1/4 cup granulated sugar

1 tsp lemon juice

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Prepare the red velvet cake layer: In a large bowl, prepare the red velvet cake batter according to the package instructions. Pour the batter into the prepared springform pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely in the pan.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream. Mix until fully combined and smooth.
  4. Assemble the cheesecake: Once the red velvet cake has cooled, pour the cheesecake filling over the cake layer and spread it evenly. Tap the pan gently to remove any air bubbles.
  5. Bake the cheesecake: Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the cheesecake is set with a slight jiggle in the center. Turn off the oven and let the cheesecake cool in the oven for 10 minutes. Afterward, remove it from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  6. Prepare the strawberry topping: In a small bowl, combine sliced strawberries, sugar, and lemon juice. Let them sit for 15-20 minutes to macerate and release their juices.
  7. Top the cheesecake: Once the cheesecake has chilled and set, spoon the macerated strawberries over the top, spreading them evenly.
  8. Serve: Slice the cheesecake into wedges and serve chilled. Enjoy the perfect balance of red velvet, cheesecake, and fresh strawberries!

Notes

If you prefer a more indulgent touch, add chocolate chips to the cheesecake filling before baking.

For an even more striking presentation, try layering the cheesecake filling between multiple layers of red velvet cake.

Feel free to substitute other fruits like raspberries or blueberries for the topping if you prefer a different flavor.

Nutrition