Description
This Red Velvet Strawberry Cheesecake combines the rich, velvety texture of classic red velvet cake with a creamy cheesecake filling and a fresh strawberry topping. A buttery graham cracker crust forms the perfect base, topped with luscious cream cheese infused with red food coloring and cocoa powder. Finished with macerated fresh strawberries and whipped cream, this dessert is both visually stunning and irresistibly delicious, perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
Strawberry Topping
- 2 cups fresh strawberries, hulled and sliced
- ½ cup sugar
- 1 tablespoon lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in vanilla extract, all-purpose flour, cocoa powder, and red food coloring until the batter is evenly combined and vibrant red.
- Bake the Cheesecake: Pour the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the edges are set but the center has a slight jiggle when nudged.
- Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. After cooling, refrigerate the cheesecake for at least 4 hours or overnight to let it fully set and develop flavor.
- Prepare the Strawberry Topping: In a bowl, combine the sliced strawberries with sugar and lemon juice. Let the mixture sit for 30 minutes to macerate, which enhances the strawberries’ natural sweetness and softens them.
- Make the Whipped Cream: In a separate chilled bowl, whip the heavy whipping cream along with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Serve: Once the cheesecake is fully set, remove it from the springform pan. Top with the macerated strawberries and add dollops of freshly whipped cream. Slice and serve chilled for the best taste experience.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Do not overbake the cheesecake; the center should still be slightly jiggly to prevent dryness.
- For best results, refrigerate overnight to let flavors meld and texture firm up.
- The strawberry topping can be prepared several hours ahead and refrigerated.
- Use a springform pan for easy removal of the cheesecake.
- You can substitute fresh strawberries with frozen ones if fresh are out of season, just thaw and drain excess juice before macerating.
