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Red Velvet Strawberry Cheesecake

A decadent layered dessert featuring a moist red velvet cake base, a rich baked vanilla cheesecake center, and a glossy, vibrant strawberry glaze topped with fresh berries and chocolate shavings.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Layer
  • 1.25 cups all-purpose flour
  • 0.25 cup cocoa powder unsweetened
  • 0.5 tsp baking soda
  • 0.25 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk room temperature
  • 1 tbsp red food coloring liquid, or 1 tsp gel
  • 0.5 tsp white vinegar
Cheesecake Layer
  • 16 oz cream cheese softened
  • 0.66 cup granulated sugar
  • 2 eggs room temperature
  • 0.33 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
Glaze and Garnish
  • 2 cups fresh strawberries quartered, plus extra for garnish
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp unflavored gelatin bloomed in 1 tbsp cold water
  • 0.5 cup heavy whipping cream whipped to stiff peaks
  • 0.25 cup dark chocolate shavings

Equipment

  • Two 8-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Roasting pan for water bath
  • Fine-mesh sieve
  • Cake collar or springform ring

Method
 

  1. Make the Cheesecake Layer: Preheat oven to 325°F (160°C). Grease an 8-inch pan. Beat cream cheese until smooth, then mix in sugar and flour. Add eggs one at a time, followed by sour cream and vanilla. Do not overmix.
  2. Pour batter into pan. Bake in a water bath for 45-50 minutes until edges are set but center jiggles. Cool in oven for 1 hour, then refrigerate overnight.
  3. Make the Red Velvet Base: Preheat oven to 350°F (175°C). Grease an 8-inch pan. Whisk dry ingredients. Cream butter and sugar, then add egg and vanilla. Mix buttermilk, dye, and vinegar. Alternately add wet and dry to butter mixture.
  4. Bake red velvet layer for 25-30 minutes. Cool completely on a wire rack.
  5. Make the Glaze: Cook 2 cups strawberries, sugar, and lemon juice until syrupy. Strain to remove seeds. Stir bloomed gelatin into the warm purée until dissolved. Let cool to room temperature.
  6. Assemble: Place red velvet layer on a plate. Carefully top with the chilled cheesecake layer. Secure a cake collar around the cake.
  7. Pour the cooled strawberry glaze over the cheesecake layer. Refrigerate for 2-3 hours until the glaze is completely set.
  8. Remove the collar. Garnish with piped whipped cream, fresh strawberry slices, and dark chocolate shavings before serving.

Notes

Baking the cheesecake layer a day ahead is highly recommended for structural stability. Slice the final cake with a sharp knife warmed under hot water and wiped dry for clean layers.