Let Me Tell You About This Red Velvet Strawberry Cheesecake

Okay, so this Red Velvet Strawberry Cheesecake has become my go-to when I want to impress someone or, honestly, when I just want to eat something a little over-the-top and feel fancy at home. I remember the first time I made it—my sister laughed because I accidentally flung a glob of batter on the wall. (She still sends me photos of red splatters when she makes it, just to mess with me!) Anyway, this recipe came out of a craving for both cake and cheesecake in one go, which, let’s face it, is a bit much, but why not? There are days when you just need that dessert hug, you know? And, full disclosure, my first attempt looked like a toddler had helped decorate, but even then—it tasted glorious.

Why I Think You’ll Make This Again

I make this for birthdays and when someone’s had a rough week (not just me, promise). The combo of the velvetty (see what I did there) layer with that creamy cheesecake middle—and then fresh strawberries? It’s basically an edible mood-booster. My mum goes nuts for the fluffy cake on the bottom—she claims it’s better than the cheesecake bit, but, uh, that’s just her. And when I’m short on patience, I use the store-bought cake mix (gasp)! Oh, and don’t get me started on that one time I forgot to buy strawberries, so I just used whatever berry was rolling around in the fridge. Let’s say, blackberries are… not quite the same.

Gathering Your Ingredients (It’s Not as Fussy as It Looks)

1 and 1/2 cups of plain flour (but I sometimes use cake flour if I remember — it’s a little lighter)
1 cup sugar (brown sugar works too, but it’s more caramelly)
1/4 cup cocoa powder (Honestly, any unsweetened cocoa will do. My gran always made me use Hershey’s, but I say, go cheap!)
1/2 tsp baking soda
1/4 tsp salt (a little more if you like things less sweet)
2/3 cup neutral oil (canola or sunflower, but I’ve even used olive oil—just don’t tell the purists)
2 large eggs
1/2 cup buttermilk (I’ve mixed milk and lemon juice in a pinch—about 1/2 cup milk, 1 tsp lemon juice, wait 5 mins)
1 tbsp red food coloring (skip if you’re going au naturel. I often do, but then it’s not exactly red velvet!)
1 tsp vanilla extract (I just eyeball it, usually)
For the cheesecake bit:

16 oz cream cheese, room temp (Philadelphia if you’re feeling fancy, but own brands are fine)
1/2 cup sugar
2 large eggs
1 tsp vanilla (again, I never measure this. Oops.)

For the strawberries:

1-2 cups fresh strawberries, hulled and sliced (frozen are okay, but let them drain a bit or it gets soggy)
Optional sprinkle: powdered sugar, just before serving

Directions: Where the Real Fun (or Mess) Starts

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment on the base. (No springform? Use a regular cake pan, but good luck with the flip—trust me, it can work if you’re gentle…ish.)
First, the red velvet layer: Whisk together flour, sugar, cocoa, baking soda, and salt in a big bowl—bottom of my heart, don’t skip sifting if you want it real smooth, but sometimes I can’t be bothered. In another bowl, mix oil, eggs, buttermilk (or your slightly off DIY version), food coloring, and vanilla. Now pour the wet into dry. Mix til it just comes together—don’t overdo it or it’ll get tough. (This is usually where I sneak a little taste, and then remember, raw eggs. Oops.)
Pour the cake batter into your prepped pan. Try to smooth the top—mine always looks like a small child helped, but it evens out in the oven.
Cheesecake layer: In a clean bowl, beat cream cheese and sugar until they look fluffy and kind of shiny (a hand mixer helps, but I’ve done it with elbow grease before). Toss in the eggs and vanilla, beat just enough to combine, but don’t keep going or it’ll get too airy and weird.
Spoon the cheesecake mix gently on top of the red velvet batter—don’t panic if you mix a little. Sometimes I swirl it, sometimes I just blob it on top; both work.
Bake for 55-65 minutes; the sides should look set, but the middle will do a bit of a wobble. Don’t sweat it. If the top gets too brown, toss on a bit of foil loosely near the end.
Cool 10 mins on the counter, then run a knife around the edge—this stops that annoying crack where the cake clings on. Let it finish cooling, then chill in the fridge at least 4 hours or overnight. Actually, I think this tastes better the next day, but try stopping anyone in my house from digging in earlier!
Just before serving, layer on those strawberries, and dust with some powdered sugar if you’re feeling showy.

What I Learned (Notes Form My Kitchen Flops)

If you overbake, the cheesecake layer gets a bit dry. It’s still edible, just not dreamy.
Let it chill as long as you can bear—seriously, a warm cheesecake is a mess and doesn’t slice right. I know because I was impatient once…big regret.
Don’t worry if your strawberries aren’t perfect. Some of mine looked a bit sad, but once sliced, who cares?

Tried-and-Tested Variations (and One Flop)

I once tried using raspberries on top, and honestly? Too tart for me, but my brother loved it, so give it a go if you like zingy desserts.
Adding a splash of orange zest to the cheesecake layer makes it a bit more refreshing—do this if you’re feeling wild.
Tried swirling cocoa powder on top for a marble effect. It looked…odd. Tasted fine, though!

Equipment: Use What You’ve Got (Seriously)

Springform pan is easiest, but if you don’t have one, line any round baking tin with parchment and, actually, I find it works better if you let a little hang over the sides so you can lift it out later. Or, go wild and bake it in a square dish—why not?
A hand mixer saves time for the cheesecake bit, but I’ve beaten it by hand after my old mixer did that burning smell thing—arm workout included, free of charge.

Storage: How Long Does This Last? (Hint: Not Long)

Cover and keep in the fridge, and it’ll be fine for up to 4 days…though honestly, in my house it never lasts more than a day! If you absolutely must save it, wrap it well so it doesn’t absorb weird fridge smells. (Egg salad incident of 2022, never again.)

How to Serve: My Favorite Way

I love it with an extra dollop of whipped cream on the side (because, why not?), and my cousin always asks for a scoop of vanilla ice cream—depends how excessive you’re feeling. We usually slice it at the table to show off the layers—big reveal moment! Oh, and a mug of coffee is a given round here.

Things I Wish I Knew Sooner (Pro Tips, Learned the Hard Way)

I once tried rushing the chill step by popping it in the freezer…nope. The texture went weird and crumbly at the edges. Wait it out, you’ll thank me later.
Slicing: Use a hot knife (just run under hot water) for cleaner slices. Cold knife? It drags and smooshes the cheesecake, and you get wonky pieces.

FAQ: Actual Questions I’ve Been Asked (Promise)

Can I use boxed cake mix for the red velvet bit? — Yep, done it loads. Just make sure it’s enough for one 9-inch layer; the fancy stuff or budget, both work.
Do I have to use strawberries? — Nope! Whatever berry you like (or have lurking in the fridge). Mango worked once, but made it a bit mushy—still tasty, just messier.
Can I freeze it? — Actually, you can, but the strawberries get watery after thawing. If you’re planning to freeze, add the berries fresh when you’re ready to serve. (Or just eat it all. That’s my usual plan.)
Mine cracked on top! Is it ruined? — Not at all. Cover it with strawberries and powdered sugar—no one will ever know. Happens to me more often than I’d admit.

And that’s my Red Velvet Strawberry Cheesecake, with all the little quirks, goofs, and hopefully some new memories for you too. If you make it, let me know how it turns out—unless it’s a disaster, in which case, maybe don’t mention my name, haha!

Red Velvet Strawberry Cheesecake: My Best Twist Yet