Red Velvet Strawberry Cheesecake
A luscious dessert that combines the iconic flavors of red velvet cake with creamy cheesecake and fresh strawberries, perfect for celebrations or as a comforting treat.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs These form the perfect crunchy crust.
- 0.25 cups sugar Adds a hint of sweetness to balance the flavors.
- 0.25 cups unsalted butter, melted Provides buttery flavor and helps bind the crust.
For the cheesecake filling
- 3 cups cream cheese, softened The star of the show.
- 1 cups sour cream Adds a tangy flavor.
- 1 cups granulated sugar Sweetens the cheesecake.
- 2 teaspoons vanilla extract Imparts warm flavor.
- 2 tablespoons cocoa powder Adds subtle chocolate flavor.
- 1 tablespoons red food coloring For that signature red hue.
- 4 large eggs Essential for structure.
- 0.5 cups all-purpose flour Helps stabilize the cheesecake.
For the strawberry topping
- 1 cups fresh strawberries, hulled and sliced Adds freshness and flavor.
- 2 tablespoons sugar Helps release the strawberries’ juices.
For the whipped cream
- 0.25 cups heavy whipping cream Adds richness to the topping.
- 2 tablespoons powdered sugar Sweetens the whipped cream.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until all crumbs are coated.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Bake the crust for about 10 minutes until lightly golden brown, then let it cool completely.
Cheesecake Filling
- In a large mixing bowl, beat together the softened cream cheese, sour cream, granulated sugar, vanilla extract, cocoa powder, and red food coloring until smooth and creamy.
- Add the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Mix in the flour until smooth and well combined.
Baking
- Pour the cheesecake mixture over the cooled graham cracker crust in the springform pan.
- Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 55 to 60 minutes, or until the center is set yet still slightly jiggly.
- Allow to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
Topping
- Toss the sliced strawberries with 2 tablespoons of sugar and let sit for about 10 minutes to draw out juices.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Once cheesecake is chilled, carefully remove it from the springform pan.
- Top with whipped cream and spoon the strawberry mixture over the top.
Serving
- Serve chilled and enjoy every heavenly bite!
Notes
Use room temperature ingredients for the smoothest batter. Avoid overmixing to prevent a dense cheesecake. Consider using a water bath to prevent cracks. Garnish with chocolate shavings or a drizzle of chocolate sauce.