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Red Velvet Strawberry Cheesecake

Indulge in the luxurious layers of Red Velvet Strawberry Cheesecake featuring classic flavors with a vibrant twist, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs These will give your cheesecake a delightful, crunchy base.
  • 0.25 cups 1/4 cup sugar Adding just the right amount of sweetness to the crust.
  • 0.25 cups 1/4 cup unsalted butter, melted This ingredient binds the crumbs together, lending richness to the crust.
For the cheesecake filling
  • 3 cups 3 cups cream cheese, softened The star of the cheesecake, offering a luxuriously creamy texture.
  • 1 cup 1 cup sour cream Adds a tangy flavor that balances the sweetness beautifully.
  • 1 cup 1 cup granulated sugar For the perfect level of sweetness in the cheesecake.
  • 2 teaspoons 2 teaspoons vanilla extract Infuses the mixture with warmth and depth.
  • 2 tablespoons 2 tablespoons cocoa powder A subtle hint of chocolate flavor to complement the red velvet.
  • 1 tablespoon 1 tablespoon red food coloring Gives the cheesecake its iconic red hue.
  • 4 large 4 large eggs These will help to create a fluffy texture.
  • 0.5 cups 1/2 cup all-purpose flour Gently stabilizes the cheesecake while baking.
For the strawberry topping
  • 1 cup 1 cup fresh strawberries, hulled and sliced Juicy and flavorful, these will be the star of your topping.
  • 2 tablespoons 2 tablespoons sugar (for the strawberries) Enhances the natural sweetness of the strawberries.
For the whipped cream
  • 0.25 cups 1/4 cup heavy whipping cream For making the delicious whipped cream topping.
  • 2 tablespoons 2 tablespoons powdered sugar (for the whipped cream) Sweetens the whipped cream for a delightful finish.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat together the softened cream cheese, sour cream, granulated sugar, vanilla extract, cocoa powder, and red food coloring until completely smooth.
  2. Incorporate the eggs one at a time, ensuring each one is fully mixed before adding the next.
  3. Slowly add the all-purpose flour, mixing until smooth and fully combined. Pour the cheesecake mixture over the cooled crust in the springform pan.
Bake and Chill
  1. Gently tap the pan on the counter to eliminate any air bubbles. Bake in preheated oven for 55-60 minutes until the center is set but still slightly jiggly.
  2. Remove the cheesecake from the oven and let it cool at room temperature. After cooling, refrigerate for at least 4 hours or preferably overnight.
Prepare the Strawberry Topping
  1. Combine sliced strawberries with 2 tablespoons of sugar in a small bowl and let them sit for about 10 minutes.
Make the Whipped Cream
  1. Whip the heavy cream and powdered sugar together until stiff peaks form.
Assembly
  1. Once the cheesecake has chilled, spread the whipped cream over the top and spoon the strawberry mixture on top, including the juices. Slice and serve chilled.

Notes

Ensure your cream cheese is at room temperature before mixing to avoid lumps. For a smoother top, consider using a water bath during baking. Avoid cooling too quickly to prevent cracks in the cheesecake.