Red Velvet Strawberry Cheesecake
A delightful dessert melding rich red velvet cake with creamy cheesecake and topped with fresh strawberries, perfect for celebrations or a comforting treat at home.
Ingredients
Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Crunchy and aromatic base.
- 0.25 cups 1/4 cup sugar For sweetness in the crust.
- 0.25 cups 1/4 cup unsalted butter, melted Binds the crust together.
Cheesecake Filling
- 3 cups 3 cups cream cheese, softened For a rich texture.
- 1 cup 1 cup sour cream Adds tanginess.
- 1 cup 1 cup granulated sugar Essential for sweetness.
- 2 teaspoons 2 teaspoons vanilla extract Adds depth to flavor.
- 2 tablespoons 2 tablespoons cocoa powder Hint of chocolate flavor.
- 1 tablespoon 1 tablespoon red food coloring For visual appeal.
- 4 large 4 large eggs Enriches and sets the cheesecake.
- 0.5 cups 1/2 cup all-purpose flour Adds stability.
Strawberry Topping
- 1 cup 1 cup fresh strawberries, hulled and sliced Sweet topping.
- 2 tablespoons 2 tablespoons sugar (for the strawberries) Enhances strawberry sweetness.
Whipped Cream
- 0.25 cups 1/4 cup heavy whipping cream For a luscious topping.
- 2 tablespoons 2 tablespoons powdered sugar (for the whipped cream) Sweetens the cream.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well incorporated.
- Press the mixture into the bottom of a 9-inch springform pan firmly and evenly. Bake for 10 minutes, then let it cool completely.
Cheesecake Filling
- In a large bowl, beat together the 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, mixing well after each addition.
- Gradually add the flour and mix until the batter is smooth.
- Pour the cheesecake mixture over your cooled crust. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake for 55-60 minutes or until the center is set but slightly jiggly.
Cooling and Topping
- Let the cheesecake cool at room temperature, then refrigerate for at least four hours or overnight.
- For the strawberry topping, mix sliced strawberries with 2 tablespoons of sugar and let sit for 10 minutes to release juices.
- Whip together heavy cream and powdered sugar until stiff peaks form.
- Top the chilled cheesecake with whipped cream and marinated strawberries. Serve chilled.
Notes
Use room temperature cream cheese for a smooth batter. Consider baking in a water bath for an ultra-smooth texture. Variations include using different fruits as toppings or adding chocolate shavings.