Red Velvet Strawberry Cheesecake is rich, creamy, and pure indulgence with every bite

 Ingredients

Red Velvet Cake Layers

● 1½ cups all-purpose flour

● 1 tbsp unsweetened cocoa powder

● ½ tsp baking soda

● ½ tsp salt

● ¾ cup buttermilk, room temperature

● 1 tsp white vinegar

● 1 tsp vanilla extract

● ½ tsp red gel food coloring (more if needed)

● ½ cup unsalted butter, softened

● ¾ cup granulated sugar

● 2 large eggs, room temperature

Cheesecake Layer

● 16 oz cream cheese, softened

● ¾ cup granulated sugar

● 1 tsp vanilla extract

● 2 large eggs

● ½ cup sour cream

● 2 tbsp heavy cream

Strawberry Topping

● 2 cups fresh strawberries, sliced

● ¼ cup granulated sugar

● 1 tbsp cornstarch

● 1 tbsp lemon juice

● ½ cup water

Optional Cream Cheese Frosting

● 4 oz cream cheese, softened

● 2 tbsp unsalted butter, softened

● 1 tsp vanilla extract

● 1 cup powdered sugar

 Instructions

1: Bake red velvet layers: Preheat oven to 350°F (175°C), mix dry ingredients, cream butter and sugar, add eggs, then alternate dry mix with buttermilk mixture; bake in two 8-inch pans for 22–25 minutes and cool completely.

2: Make cheesecake: Lower oven to 325°F (160°C), beat cream cheese and sugar until smooth, add vanilla, eggs, sour cream, and cream; bake in a water bath 55–65 minutes until just set, cool, then chill at least 4 hours.

3: Cook strawberry topping: Simmer strawberries, sugar, cornstarch, lemon juice, and water until thickened; cool fully.

4: Assemble: Place one red velvet layer on a plate, add cheesecake layer, top with second cake layer, spoon strawberry topping over the top, letting it drip naturally.

5: Decorate (optional): Pipe or spread cream cheese frosting around edges and garnish with fresh strawberries.

 Preparation Time: About 2½ hours + chilling