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Indulgent red velvet strawberry cheesecake with rich cream cheese frosting.
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Indulgent Red Velvet Strawberry Cheesecake

A delightful dessert that merges the rich texture of red velvet cake with creamy cheesecake, topped with a sweet strawberry compote.
Prep Time45 minutes
Cook Time1 hour 25 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, Dessert Recipe, Indulgent Dessert, Red Velvet, Strawberry Compote
Servings: 12 pieces
Calories: 450kcal

Ingredients

For the Red Velvet Cake

  • 1.5 cups all-purpose flour for that scrumptious base
  • 1 cup granulated sugar to sweeten the deal
  • 1 tsp baking soda a leavening hero
  • 1 tsp cocoa powder for a hint of chocolate richness
  • 0.5 tsp salt to balance flavors perfectly
  • 1 cup vegetable oil keeping it moist
  • 1 large egg for structure
  • 0.5 cup buttermilk adding velvety texture
  • 2 tbsp red food coloring for that signature color
  • 1 tsp vanilla extract aromatic goodness
  • 1 tsp white vinegar aiding in the cake’s rise

For the Cheesecake Layer

  • 16 oz cream cheese softened to create a creamy layer
  • 0.5 cup granulated sugar for the cheesecake filling
  • 2 large eggs adding richness to the cheesecake
  • 1 tsp vanilla extract for the cheesecake
  • 0.25 cup sour cream enhancing the cheesecake's tanginess

For the Strawberry Compote

  • 1.5 cups strawberries chopped for that fresh fruit flavor
  • 0.25 cup sugar to sweeten the compote
  • 1 tsp lemon juice brightening up the flavor
  • 1 tsp cornstarch mixed with 1 tbsp water for thickening

For Decoration

  • Fresh whole strawberries for decoration
  • Whipped cream for serving
  • Extra strawberry sauce from the compote for drizzling

Instructions

Make the Red Velvet Cake Layers

  • Preheat your oven to 175°C (350°F). Grease and line two 8-inch cake pans with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  • In another bowl, mix the vegetable oil, egg, buttermilk, red food coloring, vanilla extract, and vinegar.
  • Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
  • Divide the batter evenly into both prepared pans and bake for 25-30 minutes.
  • Let the cakes cool completely on a wire rack.

Bake the Cheesecake Layer

  • Reduce the oven temperature to 160°C (325°F).
  • In a mixing bowl, beat the softened cream cheese until silky smooth.
  • Gradually mix in the granulated sugar, then incorporate the eggs one at a time.
  • Add the vanilla extract and sour cream, mixing until creamy.
  • Pour the cheesecake filling into a lined 8-inch pan set in a larger baking tray filled with hot water.
  • Bake for 45-50 minutes, allowing the cheesecake to set.
  • Let it cool in the oven with the door ajar for about an hour, then chill in the fridge for at least 4 hours.

Make the Strawberry Compote

  • In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice.
  • Cook over medium heat for approximately 5 minutes until strawberries soften.
  • Add the cornstarch mixture, stirring until it thickens, then set aside to cool.

Assemble the Cake

  • Place one red velvet cake layer on a serving plate.
  • Spread half of the strawberry compote over the top.
  • Gently place the cheesecake layer on top, followed by the remaining compote.
  • Finish with the second red velvet layer.

Decorate

  • Pipe whipped cream onto the top of your cake.
  • Garnish with fresh strawberries and drizzle with extra strawberry sauce.

Notes

For extra moist cake layers, consider using a simple syrup soak on the cooled cake layers. Feel free to add chocolate shavings or almonds for an added crunch and flavor.