Red Velvet Strawberry Cheesecake Recipe

Ingredients:

For the red velvet cake base:

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

2 tbsp cocoa powder

1 oz red food coloring

1 tsp vanilla extract

1/2 cup buttermilk

1 1/4 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp white vinegar

For the cheesecake layer:

3 (8 oz) blocks cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

For the topping:

1 cup strawberry pie filling

Whipped cream for garnish

Directions:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the red velvet base: Cream butter and sugar until fluffy. Beat in egg, then mix in cocoa, food coloring, and vanilla. Stir in buttermilk, then mix in flour, salt, baking soda, and vinegar. Pour into the prepared pan and bake for 20 minutes. Let cool.

Make the cheesecake layer: Beat cream cheese until smooth. Add sugar and beat again. Mix in eggs one at a time, then vanilla and sour cream.

Pour cheesecake batter over cooled red velvet base. Bake for 45–50 minutes, until the center is set. Let cool, then refrigerate at least 4 hours or overnight.

Top with strawberry pie filling and decorate with whipped cream before serving.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Chill Time: 4 hours | Total Time: 5 hours 40 minutes

Kcal: 470 kcal per slice | Servings: 12 slices

Tips:

Use a water bath while baking the cheesecake for a smooth, crack-free top.

Chill overnight for best texture and flavor development.

Enjoy your Red Velvet Strawberry Cheesecake.

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