Description

A stunning layered dessert that combines moist red velvet cake with a rich, creamy cheesecake layer and a glossy fresh strawberry topping for a beautiful and indulgent treat perfect for celebrations.

Ingredients

1 1/2 cups all-purpose flour

1 tablespoon cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 tablespoon red food coloring

16 oz cream cheese, softened

1/2 cup granulated sugar (for cheesecake layer)

2 large eggs (for cheesecake layer)

1 teaspoon vanilla extract (for cheesecake layer)

1/2 cup sour cream

1 1/2 cups fresh strawberries, sliced

1/4 cup strawberry jam

1 tablespoon lemon juice

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Instructions

Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Stir in buttermilk, vanilla extract, vinegar, and red food coloring until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Pour batter into the prepared pan and smooth the top.
For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in vanilla extract and sour cream until creamy.
Carefully pour the cheesecake mixture over the red velvet batter and smooth the top.
Bake for 55–65 minutes, until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let the cake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
Warm strawberry jam with lemon juice in a small saucepan until smooth. Toss sliced strawberries in the glaze.
Spoon glazed strawberries over the chilled cheesecake before serving. Slice and serve.

Notes

Cool the cheesecake gradually in the oven to help prevent cracks.

Chill overnight for best flavor and texture.

Frozen strawberries can be used if thawed and well-drained.

Store covered in the refrigerator for up to 4 days.

Freeze individual slices for up to 2 months; thaw overnight in the refrigerator.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 320 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 115 mg