A decadent cheesecake with layers of moist red velvet cake, creamy cheesecake filling, and fresh strawberry topping.

Scale

Red Velvet Cake:

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 tsp salt

1 cup vegetable oil

1 cup buttermilk, at room temperature

2 large eggs

2 Tbsp red food coloring

1 tsp vanilla extract

1 tsp white vinegar

Cheesecake Filling:

24 ounces cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

4 large eggs

Strawberry Topping:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 Tbsp lemon juice

Optional:

Whipped cream for topping

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1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans.

2. Whisk flour, sugar, baking soda, and salt in a bowl.

3. In another bowl, beat oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.

4. Combine wet and dry mixtures. Divide batter into pans. Bake 25-30 minutes. Cool completely.

5. Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time.

6. Pour cheesecake filling over one cake layer. Bake at 325°F (160°C) for 45 minutes. Cool fully.

7. Layer cake, cheesecake, and second cake round. Chill for 2 hours.

8. Combine strawberries, sugar, and lemon juice. Rest 15 minutes. Top cake with mixture.

Refrigerate up to 4 days or freeze slices for 2 months.

Serve with coffee, champagne, or hot chocolate.