Ingredients:

  • 1.25 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup buttermilk, room temperature
  • 0.5 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring gel
  • 32 oz Philadelphia Cream Cheese, softened
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 0.5 cup fresh strawberry purée, strained
  • 1 lb fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Instructions:

  1. Preheat your oven to 350°F and grease your 9 inch springform pan. In a medium bowl, whisk the 1.25 cups flour, 0.75 cup sugar, 1 tbsp cocoa, baking soda, and salt until no lumps remain. Note: Sifting the cocoa powder is highly recommended to avoid dark spots in the red batter.
  2. Combine the 0.5 cup buttermilk, melted butter, 1 egg, vinegar, vanilla, and red food coloring. Whisk until the color is uniform and vibrant. Fold the dry ingredients into the wet until just combined — overmixing here will make the base tough instead of tender.
  3. Spread the red batter into the bottom of your prepared pan. Bake for 15 minutes until the center springs back when lightly touched. Remove from the oven and lower the temperature to 325°F while the base cools slightly.
  4. Beat the 32 oz Philadelphia Cream Cheese and 1 cup sugar in your mixer on medium speed. Work the mixture until it looks like smooth silk with zero lumps. Add the sour cream and vanilla, mixing just until incorporated to avoid beating in too much air.
  5. Add the 4 large eggs one at a time, mixing on the lowest speed. Note: Adding eggs slowly prevents the batter from breaking and keeps the texture dense.
  6. Pour two thirds of the cheesecake batter over the cooled red velvet base. Mix the remaining third with the 0.5 cup strawberry purée. Drop spoonfuls of the strawberry mixture onto the plain batter and use a knife to swirl gently until a beautiful marbled pattern emerges.
  7. Wrap the outside of your springform pan in two layers of heavy duty foil. Place it in a large roasting pan and fill the roasting pan with 1 inch of hot water. Bake at 325°F for 1 hour 15 mins until the edges are set but the center still wobbles slightly.
  8. Turn off the oven and crack the door open about an inch. Let the cheesecake sit inside for 1 hour. This slow cooling is the secret to a crack free surface. Once cooled to room temperature, refrigerate for at least 6 hours, or ideally overnight.
  9. Combine the sliced strawberries, 2 tbsp sugar, and lemon juice in a bowl. Let them sit for 15 minutes until a glossy syrup forms. Pile the berries onto the chilled cheesecake right before serving for maximum impact.