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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake: 12 Irresistible Layers

  • Author: basmer
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Red Velvet Strawberry Cheesecake combines the rich flavors of red velvet cake with the creamy indulgence of cheesecake and the freshness of strawberries. It’s a visually stunning dessert that’s perfect for any occasion.

Ingredients

Scale
  • 1 lb Full-Fat Cream Cheese
  • 1 cup Granulated Sugar
  • 3 Large Eggs
  • 1/4 cup Unsweetened Cocoa Powder
  • 1–2 tsp Red Food Coloring
  • 1/2 cup Buttermilk
  • 1 tsp Vanilla Extract
  • 1 cup Sour Cream or Heavy Cream
  • 1 1/2 cups Chocolate Sandwich Cookies (e.g., Oreos)
  • 1/2 cup Unsalted Butter
  • 1 cup Fresh Strawberries

Instructions

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs.
  3. Transfer the crumbs to a medium bowl and stir in the melted unsalted butter until fully combined.
  4. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
  5. Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely.
  6. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil.
  7. In a large mixing bowl, beat the room temperature full-fat cream cheese until smooth.
  8. Gradually add the granulated sugar to the cream cheese, beating until just combined.
  9. Beat in the unsweetened cocoa powder until no streaks remain.
  10. Add the buttermilk, sour cream (or heavy cream), and vanilla extract. Mix until just incorporated.
  11. Add the red gel food coloring and mix until the desired color is achieved.
  12. Add the eggs, one at a time, mixing just until each is incorporated.
  13. Pour the red velvet cheesecake filling over the cooled crust. Tap the pan on the counter to release air bubbles.
  14. Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water until it comes halfway up the sides of the springform pan.
  15. Carefully transfer the roasting pan with the cheesecake to the oven.
  16. Bake for 55-70 minutes, until the edges are set but the center jiggles slightly.
  17. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  18. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  19. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or overnight.
  20. Before serving, run a thin knife around the edge of the pan before releasing the sides.
  21. Wash and slice your fresh strawberries. Arrange them over the top of the cheesecake.
  22. Slice and serve!

Notes

  • Using room temperature ingredients helps achieve a smooth batter.
  • Do not overmix after adding the eggs to prevent cracks.
  • Chilling overnight enhances the flavor and texture.
  • Prep Time: 40 minutes
  • Cook Time: 55-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25 g
  • Sodium: 300 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 100 mg

Keywords: Red Velvet Strawberry Cheesecake, Cheesecake, Dessert

Find it online: https://www.recipesmolly.com/red-velvet-strawberry-cheesecake/