Go Back
Tall slice of Red Velvet Strawberry Cheesecake topped with whipped cream and fresh strawberries
Print

Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake merges velvety cocoa cake with creamy berry‑swirled cheesecake. Get foolproof tips, pro tricks, and serve‑worthy flair.
Course Dessert
Cuisine American
Keyword Red Velvet Strawberry Cheesecake
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Chill Time 6 hours
Total Time 7 hours 45 minutes
Servings 12 slices
Calories 520kcal
Author C. Sophie

Ingredients

Dry Ingredients

  • 2 cups 250 g all‑purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon Dutch‑process cocoa powder
  • 1 ¼ cups granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

Wet Ingredients

  • ¼ cup unsalted butter melted and cooled
  • 3 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1 tablespoon red food coloring gel
  • 1 teaspoon white vinegar
  • 2 teaspoons pure vanilla extract

Cheesecake Layer

  • 16 oz 450 g Philadelphia cream cheese, room temperature
  • ½ cup heavy cream
  • 2 tablespoons strawberry preserves
  • 1 large egg room temperature

For Swirl & Finish

  • 1 cup hulled fresh strawberries (for puree and garnish)
  • 1 cup whipped cream soft peaks
  • Optional: white chocolate shavings or cake crumbs

Instructions

Prepare Pan & Oven

  • Preheat oven to 325 °F (160 °C).
  • Wrap a 9″ springform pan in foil. Line base with parchment and spray sides.

Mix Dry Ingredients

  • Whisk flour, both cocoas, baking soda, and salt in a bowl. Set aside.

Make Red Velvet Batter

  • In a mixer, beat melted butter and sugar until sand‑like (~1 min).
  • Add eggs one at a time, beating 20 sec each; scrape bowl.
  • Pour in buttermilk, coloring, vinegar, and 1 tsp vanilla; mix on low.
  • Fold in dry mix in two additions until just combined.

Prepare Cheesecake Batter

  • Whisk cream cheese until fluffy (2 min).
  • Add heavy cream, preserves, remaining vanilla; mix until smooth.
  • Beat in egg until just incorporated.

Layer & Swirl

  • Pour half red velvet batter into pan.
  • Top with cheesecake batter, then remaining red velvet.
  • Drag a skewer through layers to create swirls.

Bake in Water Bath

  • Place pan in a larger pan; pour hot water to mid‑side height.
  • Bake 60–70 min until edges set and center ~165 °F.
  • Turn off oven, crack door, and rest cheesecake 1 hour inside.

Chill

  • Remove from water bath. Cool to room temp, cover, and refrigerate ≥6 hours.

Unmold & Garnish

  • Release pan ring; transfer to plate.
  • Pipe whipped cream, add strawberry halves, and sprinkle shavings.
  • Slice with a warm knife for clean edges.

Notes

Nutrition Information (per slice)

Nutrient Amount
Calories 520 kcal
Total Fat 36 g
  Saturated Fat 20 g
Cholesterol 140 mg
Sodium 290 mg
Total Carbohydrates 42 g
  Dietary Fiber 1 g
  Sugars 28 g
Protein 7 g