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Indulgent red velvet strawberry cheesecake with creamy topping and fresh strawberries
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Indulgent Red Velvet Strawberry Cheesecake

A dazzling dessert that combines rich red velvet cake and velvety cheesecake, topped with a delightful strawberry compote.
Prep Time30 minutes
Cook Time1 hour 35 minutes
Total Time2 hours 5 minutes
Course: Celebration, Dessert
Cuisine: American
Keyword: Baking Recipe, Celebrate, Indulgent Dessert, Red Velvet Cheesecake, Strawberry Compote
Servings: 12 pieces
Calories: 450kcal

Ingredients

For the Red Velvet Cake

  • 1.5 cups all-purpose flour Provides the perfect structure and softness.
  • 1 cup granulated sugar Sweetens the cake.
  • 1 tsp baking soda Leavening agent.
  • 1 tsp cocoa powder Adds subtle flavor.
  • 0.5 tsp salt Enhances flavors.
  • 1 cup vegetable oil Ensures moistness.
  • 1 large egg Binds the ingredients.
  • 0.5 cup buttermilk Adds tenderness.
  • 2 tbsp red food coloring For rich color.
  • 1 tsp vanilla extract Infuses aroma.
  • 1 tsp white vinegar Activates baking soda.

For the Cheesecake Layer

  • 16 oz cream cheese, softened Star of the cheesecake layer.
  • 0.5 cup granulated sugar Sweetens the cheesecake filling.
  • 2 large eggs Sets the texture.
  • 1 tsp vanilla extract Enhances flavor.
  • 0.25 cup sour cream Adds creaminess.

For the Strawberry Compote

  • 1.5 cups strawberries, chopped Fresh fruit for compote.
  • 0.25 cup sugar Sweetens the compote.
  • 1 tsp lemon juice Brightens flavor.
  • 1 tsp cornstarch Thickens compote.
  • 1 tbsp water Mix with cornstarch.

For Decorating

  • Fresh whole strawberries For decoration.
  • Whipped cream For topping.
  • Extra strawberry sauce For drizzling.

Instructions

Make the Red Velvet Cake Layers

  • Preheat your oven to 175°C (350°F) and grease and line two 8-inch cake pans.
  • In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, cocoa powder, and salt.
  • In a separate bowl, whisk together vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and white vinegar.
  • Gradually add the liquid mixture to the dry ingredients, mixing until just combined.
  • Divide the batter evenly between the two prepared pans and bake for 25-30 minutes.
  • Allow the cakes to cool completely.

Bake the Cheesecake Layer

  • Lower oven temperature to 160°C (325°F) and prepare an 8-inch round pan lined with parchment.
  • Using a mixer, beat the softened cream cheese until creamy and smooth.
  • Slowly add the sugar, then incorporate eggs one at a time, followed by vanilla extract and sour cream.
  • Pour the cheesecake batter into the lined pan. Place pan in a larger baking tray filled with hot water.
  • Bake for 45-50 minutes, then cool in the oven with the door ajar before refrigerating.

Make the Strawberry Compote

  • In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5 minutes.
  • Once softened, stir in the cornstarch mixture and cook until thickened. Let cool.

Assemble the Cake

  • Place one red velvet layer on a serving plate and spread half of the strawberry compote over it.
  • Place cheesecake layer on top and spread remaining compote over it.
  • Top with the second red velvet layer.

Decorate

  • Pipe whipped cream on the top layer and adorn with fresh strawberries and extra strawberry sauce.

Notes

Ensure your cream cheese is at room temperature to avoid lumps in the cheesecake mixture. Use gel food coloring for better results.