Looking for a dessert that’s both indulgent and visually stunning? This Red Velvet Strawberry Cheesecake combines the rich, velvety flavor of red velvet cake with creamy strawberry cheesecake. It’s a show-stopper that’s perfect for special occasions!

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup vegetable oil

1/2 cup buttermilk

1 large egg

2 tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

16 oz cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

1/2 cup heavy cream

2 large eggs

1 tsp vanilla extract

1 cup fresh strawberries, pureed

1 cup fresh strawberries, sliced

1/4 cup granulated sugar

1 tbsp lemon juice

Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the oil, buttermilk, egg, food coloring, vanilla extract, and vinegar.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

Reduce the oven temperature to 325°F (160°C).

In a large bowl, beat the cream cheese until smooth.

Add the sugar and beat until well combined.

Mix in the sour cream and heavy cream until smooth.

Beat in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and strawberry puree.

Carefully spoon the cheesecake batter over the cooled red velvet cake layer in the springform pan.

Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.

4. Prepare the Strawberry Topping:

In a small bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let sit for about 10 minutes to macerate.

Once the cheesecake has fully chilled, remove it from the springform pan.

Top the cheesecake with the macerated strawberries just before serving.

Enjoy the luscious layers of Red Velvet Strawberry Cheesecake that combines the best of both worlds!