Description
This Red Velvet Strawberry Cheesecake combines the rich, creamy texture of classic cheesecake with a vibrant red velvet twist and a fresh, tangy strawberry topping. The graham cracker crust provides a crunchy base, while the whipped cream adds a light, fluffy finish—a perfect dessert for any special occasion or gathering.
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 the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to create 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, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract, all-purpose flour, cocoa powder, and red food coloring until fully incorporated.
- Bake the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the surface with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when the pan is moved gently.
- Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to 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 helps soften the strawberries and releases their natural juices.
- Make the Whipped Cream: In a separate chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy whipped cream for topping.
- Serve: Once the cheesecake has fully set, remove it from the springform pan. Top the cheesecake with the macerated strawberries and add dollops of the whipped cream as desired before slicing and serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling without lumps.
- Do not overbake; the center should remain slightly jiggly to avoid a dry cheesecake.
- Macerating the strawberries enhances their sweetness and juiciness, making the topping more flavorful.
- Use fresh, ripe strawberries for the best taste and texture.
- Let the cheesecake refrigerate overnight if possible for the best flavor and firm texture.
- If you prefer a less sweet topping, reduce the sugar in the strawberry mixture.
