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Red Velvet Strawberry Cheesecake

Decadent layers of moist cocoa red velvet cake and creamy cheesecake filling, topped with a vibrant, shimmering fresh strawberry glaze and whole fruit.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Layers
  • 2.5 cups cake flour
  • 0.25 cup Dutch-processed cocoa powder
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup vegetable oil
  • 2 eggs large, room temperature
  • 1 cup buttermilk room temperature
  • 1 tsp white vinegar
  • 2 tsp vanilla extract
  • 2 tbsp red gel food coloring highly concentrated
Cheesecake Filling
  • 24 oz full-fat cream cheese completely softened to room temperature
  • 0.75 cup granulated sugar
  • 3 eggs large, room temperature
  • 0.5 cup full-fat sour cream room temperature
  • 1 tsp vanilla extract
  • 0.5 cup white chocolate chips melted and cooled (optional but stable)
Strawberry Glaze & Top
  • 1.5 lbs fresh strawberries divided; half pureed, half halved for topping
  • 0.25 cup granulated sugar
  • 2 tsp cornstarch
  • 1 tbsp lemon juice
  • as needed whipped cream for decoration

Equipment

  • Mixing bowls
  • 8-inch or 9-inch round cake pans (x2)
  • 8-inch or 9-inch springform pan
  • Serrated knife
  • Hand mixer or stand mixer
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two round (8-inch or 9-inch) cake pans with parchment paper.
  2. In a medium bowl, whisk together the cake flour, cocoa powder, sugar, baking soda, and salt.
  3. In a separate large bowl, cream the butter. Add oil, room temp eggs, buttermilk, vinegar, vanilla, and red gel coloring. Be bold with the color. Mix well.
  4. Gradually add the dry ingredients to the wet. Do not overmix; stop once the last streak of flour disappears.
  5. Divide batter evenly between prepared pans. Bake 30-35 mins until a toothpick inserted into the center comes out clean. Cool in pans 10 mins, then invert onto wire racks to cool COMPLETELY.
  6. Prepare for Cheesecake Phase: Lower oven to 325°F (160°C). Wrap the outside of one clean springform pan (matching the cake layer size) in heavy-duty foil. Melt the optional white chocolate and set aside.
  7. Beat softened cream cheese and sugar until smooth and fluffy. Add sour cream and vanilla.
  8. Add eggs one at a time, mixing on low speed just until combined. *Crucial: Do not overmix eggs.* Fold in the cooled melted white chocolate, if using.
  9. Pour cheesecake batter into the prepared springform pan. Place in a roasting pan. Pour boiling water into the roasting pan to reach halfway up the side of the springform.
  10. Bake the cheesecake layer 55-60 mins until edges are set but the center has a slight jiggle. Turn off oven, crack door, cool inside 30 mins. Transfer to a rack to cool completely, then refrigerate for at least 4 hours (or overnight).
  11. Assemble the Stack: Level the cold red velvet cakes with a serrated knife. Gently unmold and level the cheesecake layer if necessary. Place one red velvet layer on a serving platter. Stack the cheesecake layer, then the second red velvet layer on top.
  12. Make the Glaze: Puree half the strawberries with sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until it thickens and is glossy/translucent. Let cool until lukewarm but still pourable. *Do not pour hot glaze over a cold cake.*
  13. Pour lukewarm glaze over the stacked cake, using a spatula to spread smoothly and create drops if desired *[Image 10]*. Top with halved fresh strawberries and dollops of whipped cream. Chill for 1 hour before slicing.

Notes

Always ensure cream cheese is *completely* softened for a smooth filling. The optional white chocolate adds structure and richness. Slow cooling prevent cheesecake cracks.