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
- Full-Fat Cream Cheese
- Granulated Sugar
- Large Eggs
- Unsweetened Cocoa Powder
- Red Food Coloring
- Buttermilk
- Vanilla Extract
- Sour Cream or Heavy Cream
- Chocolate Sandwich Cookies (e.g., Oreos)
- Unsalted Butter
- Fresh Strawberries
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
- Transfer the crumbs to a medium bowl and stir in the melted unsalted butter until fully combined.
- Press the mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a glass or your fingers to achieve a compact base.
- Bake the crust for 8-10 minutes. This helps set it and prevents it from becoming soggy. Remove from the oven and let it cool completely while you prepare the filling.
- Wrap the outside of the springform pan tightly with heavy-duty aluminum foil. This is crucial if you plan to use a water bath (which I highly recommend!).
- In a large mixing bowl, using an electric mixer on medium speed, beat the room temperature full-fat cream cheese until it's completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Gradually add the granulated sugar to the cream cheese, beating on medium-low speed until just combined and smooth. Be careful not to overmix.
- Beat in the unsweetened cocoa powder until no streaks remain.
- Next, add the buttermilk, sour cream (or heavy cream), and vanilla extract. Mix on low speed until just incorporated.
- Add the red gel food coloring. Start with a generous amount (e.g., 1-2 teaspoons) and mix on low speed until the desired vibrant red color is achieved. Add more if needed.
- Finally, add the room temperature eggs, one at a time, mixing on very low speed just until each egg is incorporated. Stop mixing as soon as the last egg is combined. Overmixing at this stage can incorporate too much air, which can lead to cracks.
- Pour the red velvet cheesecake filling over the cooled crust in the prepared springform pan. Gently tap the pan on the counter a few times to release any air bubbles.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven.
- Bake for 55-70 minutes, or until the edges are set but the center (about 2-3 inches in diameter) still jiggles slightly when you gently shake the pan.
- Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool in the water bath inside the oven for 1 hour.
- Remove the cheesecake from the water bath and roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature.
- Once completely cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight.
- Before serving, carefully run a thin knife around the edge of the pan before releasing the springform sides.
- Wash and slice your fresh strawberries. Arrange them decoratively over the top of the chilled cheesecake.
- Slice and serve!
- Prep Time: 30 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 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: Ensure your cream cheese, eggs, and sour cream/heavy cream are all at room temperature for smooth mixing. Avoid overmixing after adding eggs to prevent cracks.