For the Red Velvet Cake Base:

1 1/4 cups (160g) all-purpose flour

1 cup (200g) granulated sugar

1/2 tsp baking soda

1/4 tsp salt

1/4 cup (60g) unsalted butter, softened

1/4 cup (60ml) vegetable oil

1 large egg

1 tsp vanilla extract

1/2 cup (120ml) buttermilk

1 tbsp red food coloring

1 tsp white vinegar

1 tbsp cocoa powder

For the Cheesecake Layer:

16 oz (450g) cream cheese, softened

1/2 cup (100g) granulated sugar

2 large eggs

1 tsp vanilla extract

For the Strawberry Topping:

1 1/2 cups (225g) fresh strawberries, halved

1/4 cup (60ml) strawberry glaze or jam

Whipped cream (optional, for garnish)

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Prepare the Red Velvet Cake Base:

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, sift together flour, baking soda, cocoa powder, and salt. Set aside.

In a large bowl, cream the softened butter, oil, and sugar until light and fluffy. Beat in the egg and vanilla.

Mix in buttermilk, red food coloring, and vinegar. Gradually add the dry ingredients, mixing until just combined.

Pour the batter into the pan and bake for 15-20 minutes, or until a toothpick comes out clean. Let cool completely.

Prepare the Cheesecake Layer:

Lower the oven temperature to 325°F (160°C).

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Pour the cheesecake batter over the cooled red velvet base and smooth the top.

Bake for 40-45 minutes, or until the center is set but slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours or overnight.

Add the Strawberry Topping:

Arrange halved strawberries on top of the chilled cheesecake.

Warm the strawberry glaze and drizzle it over the strawberries for a shiny finish.

Optionally, garnish with whipped cream before serving.

For a smoother cheesecake, make sure all ingredients are at room temperature before mixing.

To prevent cracks, bake the cheesecake in a water bath.

Store leftovers in the fridge for up to 4-5 days or freeze for up to 2 months.

Add extra flair with white chocolate shavings, melted chocolate drizzle, or powdered sugar.