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Delicious Red Velvet Strawberry Cheesecake

A decadent dessert combining rich flavors of red velvet and cheesecake, topped with fresh strawberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake Batter
  • 16 oz Cream cheese At room temperature for smooth texture.
  • 1 1/2 cup Granulated sugar
  • 3 large Eggs Add individually and mix well.
  • 1/2 cup Strawberry preserves
  • 2 tsp Vanilla
Red Velvet Cake Mix
  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tbsp tbsp Cocoa powder
  • 1 tbsp Food coloring, red Adjust based on desired hue.
  • 1/4 tsp Salt
Liquids and Other Ingredients
  • 1/2 cup Vegetable oil
  • 1/2 cup Buttermilk
  • 1 cup Whipped cream For topping.
  • 1 cup Strawberries, fresh For garnishing.
  • 1/2 tsp White vinegar Helps to stabilize the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch springform pan.
  2. In a large bowl, beat together the cream cheese and sugar until smooth and creamy.
  3. Add the eggs individually, mixing well after each addition.
  4. Stir in the strawberry preserves and vanilla extract.
Mix Dry Ingredients
  1. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Combine Mixtures
  1. Gradually mix the dry ingredients into the cream cheese mixture, alternating with the buttermilk and vegetable oil.
  2. Add the red food coloring and mix until well combined.
Bake
  1. Pour the batter into the prepared springform pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool completely before removing it from the pan.
Garnishing
  1. Spread a layer of whipped cream on top and garnish with fresh strawberries.
  2. Refrigerate the cheesecake for a few hours before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. You can freeze individual slices tightly in plastic wrap as well.