Red Velvet Cheesecake Recipe

Preheat oven to 350°F (175°C). Butter a 9-inch springform pan and line the bottom with parchment for easy removal.

In a medium bowl combine graham cracker crumbs, cocoa powder, granulated sugar, and salt. Stir in melted butter until the mixture is evenly moistened and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/4 inch up the sides) of the prepared springform pan. Bake 8–10 minutes until set. Remove from oven and set aside to cool slightly while preparing the other components. Reduce oven temperature to 325°F (160°C).

Place room-temperature cream cheese in a large mixing bowl. Beat on medium speed until smooth and free of lumps, about 2–3 minutes.

Add granulated sugar and continue to beat until incorporated and creamy, about 1–2 minutes more. Scrape bowl as needed.

Mix in sour cream, heavy cream, vanilla, bourbon, and salt until smooth.

Add eggs one at a time, mixing on low speed and just until combined. Do not overmix; stop when batter is homogeneous.

Pour the cheesecake batter over the slightly cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the pan into a larger roasting pan and pour hot (not boiling) water into the roasting pan until it reaches halfway up the side of the springform pan.

Bake at 325°F (160°C) for 45–55 minutes, until the edges are set and the center still slightly jiggles when the pan is gently shaken. Turn off oven and crack the oven door; let the cake cool in the oven for 1 hour to reduce cracking.

Remove from oven and water bath. Run a thin knife around the inside edge to loosen. Cool to room temperature, then refrigerate at least 4 hours or overnight to fully set.

While the cheesecake chills, make the red velvet cake batter. Preheat oven to 350°F (175°C) if baking separately; note final assembly will bake briefly together—see step. If using the same springform pan, cakes can be baked separately as layers or as one thin layer to be trimmed.

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.

In a large bowl, whisk granulated sugar with vegetable oil, eggs, vinegar, vanilla, and buttermilk until smooth. Stir in red food coloring until evenly distributed.

Fold the dry ingredients into the wet just until combined. Do not overmix.

If baking as a separate thin layer: grease and line a 9-inch round cake pan, pour batter in, and bake 15–18 minutes at 350°F (175°C) until a toothpick comes out with a few moist crumbs. Cool completely. If you prefer to bake the velvet layer directly on top of the set chilled cheesecake: spread a thin even layer (about 1/2–3/4 inch) of batter over the chilled cheesecake surface and bake at 325°F (160°C) for 18–22 minutes until a toothpick into the cake (not the cheesecake) comes out with moist crumbs. Cooling is required before assembling with whipped cream.

Once baked and cooled, trim any domed top so the layer is flat. If baked separately, you can brush the cake layer lightly with a teaspoon of bourbon-thinned simple syrup or a little milk to keep it moist (optional).

Combine quartered strawberries, granulated sugar, lemon juice, lemon zest, and optional bourbon in a bowl. Toss gently to coat.

Let sit at room temperature for 20–30 minutes, stirring once or twice, until strawberries release their juices and are glossy. Refrigerate if not using immediately.

Make the whipped cream: In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract to medium-stiff peaks. Do not overwhip.

If cheesecake was baked and chilled with crust and chilled in springform: remove the outer ring and, if the red velvet layer was baked separately, place the cooled red velvet cake layer on top of the chilled cheesecake. If the red velvet was baked directly on top of the cheesecake, proceed to the next step.

Spread a thin layer of whipped cream over the red velvet surface to create a smooth top. Spoon macerated strawberries over one area or distribute evenly across the top, leaving some whole-halved berries for garnish.

Pipe or dollop remaining whipped cream around the perimeter and center as desired. Garnish with halved fresh strawberries and chocolate shavings or a light dusting of cocoa powder.

Refrigerate the assembled cake at least 2 hours to let flavors meld and the whipped cream to firm. For best texture, serve within 48 hours. Keep refrigerated and covered.