Red Velvet Strawberry Cheesecake
Why You’ll Love It:
• Smooth and creamy red velvet filling
• Classic graham cracker crust
• Fresh strawberries in every bite
• Perfect balance of chocolate, vanilla, and berry flavor
📝 Ingredients
Crust:
• 1½ cups graham cracker crumbs 🍪
• 2 tbsp granulated sugar 🍚
• 5 tbsp unsalted butter, melted 🧈
Red Velvet Cheesecake Filling:
• 8 oz cream cheese, softened 🧀
• 1 cup sugar 🍚
• 2 large eggs 🥚
• 1 tsp vanilla extract 🌼
• 1 cup sour crea
• 2 tbsp cocoa powder 🍫
• 1 tbsp red food coloring 🍓
• 1 tsp lemon juice 🍋
• 2 tbsp all-purpose flour 🌾
Strawberry Topping:
• 1½ cups fresh strawberries, sliced 🍓
• ¼ cup sugar 🍚
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👩🍳 Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs with sugar and melted butter until well combined.
Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.
2. Make the Red Velvet Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating just until incorporated.
Mix in vanilla extract, then stir in sour cream, cocoa powder, red food coloring, lemon juice, and flour.
Mix until fully blended and smooth.
3. Bake the Cheesecake
Pour the red velvet filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 50–55 minutes, or until the center is mostly set but slightly jiggly. Turn off the oven and leave the door cracked open. Let the cheesecake cool slowly for about an hour.
4. Make the Strawberry Topping
While the cheesecake cools, combine the sliced strawberries and sugar in a bowl.
Let them sit for 15–20 minutes, allowing the strawberries to release their natural juices and form a syrupy topping.
5. Chill and Serve
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight for the best texture. Before serving, spoon the juicy strawberries over the top. Slice and enjoy!
👩🍳 Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs with sugar and melted butter until well combined.
Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.
2. Make the Red Velvet Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating just until incorporated.
Mix in vanilla extract, then stir in sour cream, cocoa powder, red food coloring, lemon juice, and flour.
Mix until fully blended and smooth.
3. Bake the Cheesecake
Pour the red velvet filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 50–55 minutes, or until the center is mostly set but slightly jiggly. Turn off the oven and leave the door cracked open. Let the cheesecake cool slowly for about an hour.
4. Make the Strawberry Topping
While the cheesecake cools, combine the sliced strawberries and sugar in a bowl.
Let them sit for 15–20 minutes, allowing the strawberries to release their natural juices and form a syrupy topping.
5. Chill and Serve
Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or overnight for the best texture. Before serving, spoon the juicy strawberries over the top. Slice and enjoy!
