Red Velvet Strawberry Cheesecake
A decadent dessert combining the rich flavors of red velvet with the creamy sweetness of cheesecake and a tangy strawberry topping. Perfect for special occasions or a delightful treat.
Equipment
- 9-inch springform pan
- Mixing bowls
- Whisk
- Electric Mixer
- Roasting pan
- Small saucepan
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
Cheesecake Filling Ingredients
- 3 8-ounce packages Cream cheese, softened
- 1.75 cups Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsweetened cocoa powder
- 1 tablespoon Red food coloring (gel)
- 0.25 cups Sour cream
Strawberry Topping Ingredients
- 16 ounces Fresh strawberries, hulled and sliced
- 0.25 cups Granulated sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 0.25 cups Water
Instructions
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 8-10 minutes.
- Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
- Whisk cocoa powder and red food coloring; add to cream cheese mixture. Stir in sour cream.
- Pour filling over cooled crust. Place in a larger pan; pour boiling water halfway up the sides. Bake for 50-60 minutes.
- Turn off oven; leave cheesecake in with the door ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours.
- Combine strawberries, sugar, and lemon juice; simmer. Whisk cornstarch and water; stir into strawberries. Cook until thickened. Cool.
- Spread cooled strawberry topping over chilled cheesecake. Refrigerate for at least 30 minutes before serving.
Notes
For a more intense red velvet flavor, add 1 teaspoon of red velvet extract to the cheesecake filling. You can also use different berries for the topping, such as raspberries or blueberries. Make sure to let the cheesecake cool completely before adding the topping to prevent it from melting.