Description
This Red Velvet Strawberry Cheesecake blends the rich, creamy texture of classic cheesecake with the vibrant flavor and color of red velvet cake. Topped with macerated strawberries and fluffy whipped cream, this dessert is an impressive and delicious treat perfect for special occasions or anytime you crave a decadent sweet.
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 the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust base.
- 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, beating well after each addition. Stir in vanilla extract, all-purpose flour, cocoa powder, and red food coloring until the mixture is well combined and uniform in color.
- Assemble and bake: Pour the cheesecake filling evenly over the prepared crust and smooth the surface with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center retains a slight jiggle when gently shaken.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or preferably overnight to fully set the cheesecake.
- Prepare strawberry topping: Combine the sliced strawberries, sugar, and lemon juice in a bowl. Let this mixture sit at room temperature for about 30 minutes to macerate, releasing natural juices and enhancing flavor.
- Whip the cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and airy whipped cream topping.
- Garnish and serve: Once the cheesecake is fully set, top it with the macerated strawberries and dollops of the whipped cream just before serving for a beautiful, delicious finish.
Notes
- For best results, use full-fat cream cheese and heavy whipping cream.
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth batter.
- Do not overbake; the center should still have a slight jiggle to avoid a dry cheesecake.
- If you do not have a springform pan, a regular 9-inch cake pan can be used but removing the cheesecake might be more difficult.
- Red food coloring amount can be adjusted to preference for a deeper or lighter red hue.
- Leftovers should be refrigerated and consumed within 3-4 days.
