Red Velvet Strawberry Cheesecake

Here’s a recipe for Red Velvet Strawberry Cheesecake a dreamy dessert that combines the classic flavors of red velvet cake with creamy cheesecake and fresh strawberries!

Ingredients

For the crust:

• 1 ½ cups (150g) graham cracker crumbs
• 1/4 cup (30g) unsweetened cocoa powder
• 1/2 cup (115g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar

For the red velvet cheesecake filling:

• 24 oz (675g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 tbsp (30g) unsweetened cocoa powder
• 1 tbsp (15ml) red food coloring
• 1 cup (240ml) sour cream
• 1/2 cup (120ml) heavy whipping cream

For the strawberry topping:

• 2 cups (300g) fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions

1. Prepare the crust

1. Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until the crumbs are fully coated.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
4. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. Prepare the cheesecake filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the vanilla extract and beat well.
3. Add the cocoa powder, red food coloring, and sour cream, mixing until smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the heavy whipping cream until fully combined.
6. Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.

3. Bake the cheesecake

1. Place the springform pan on a baking sheet to catch any drips.
2. Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is just set but still slightly jiggly.
3. Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour.
4. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight.

4. Prepare the strawberry topping

1. In a small bowl, toss the sliced strawberries with sugar and lemon juice. Let the strawberries sit for about 10 minutes, allowing the sugar to draw out the juices and create a syrup.

5. Assemble and serve

1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
2. Top the cheesecake with the macerated strawberries, spreading them evenly over the surface.
3. Slice and serve the Red Velvet Strawberry Cheesecake—a creamy, indulgent dessert with the perfect balance of red velvet and fresh strawberry flavor!

Tips

• For a smoother texture, make sure your cream cheese is fully softened before mixing.
• You can use a store-bought strawberry topping or jam if you prefer.
• If you prefer a stronger red velvet flavor, feel free to increase the amount of cocoa powder and red food coloring.

Enjoy your Red Velvet Strawberry Cheesecake a rich, creamy, and indulgent dessert that’s perfect for any special occasion!