Red Velvet Strawberry Cheesecake

Ingredients

For the crust:

• 1 ½ cups (150g) graham cracker crumbs

• 3 tbsp granulated sugar

• ½ cup (115g) unsalted butter, melted

• 1 tbsp cocoa powder (optional, for extra flavor)

For the cheesecake filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup (200g) granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• ½ cup (120ml) sour cream

• ½ cup (120ml) heavy cream

• 1 ½ cups (180g) all-purpose flour

• 2 tbsp cocoa powder

• 1 tbsp red food coloring (liquid or gel)

For the strawberry topping:

• 2 cups (300g) fresh strawberries, sliced

• 2 tbsp granulated sugar

• 1 tbsp lemon juice (optional, for added freshness)

Instructions

1. Prepare the crust:

• Preheat the oven to 325°F (163°C).

• In a bowl, mix graham cracker crumbs, granulated sugar, cocoa powder (if using), and melted butter.

• Press the mixture into the bottom of a 9-inch (23 cm) springform pan, forming a firm, even crust.

• Bake the crust for about 10 minutes. Set aside to cool while you prepare the filling.

2. Make the cheesecake filling:

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy using an electric mixer.

• Add the vanilla extract and mix until incorporated.

• Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.

• Add the sour cream and heavy cream, mixing until smooth.

• In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry ingredients to the cream cheese mixture, mixing gently until combined.

• Add the red food coloring and mix until the batter is a vibrant red color.

3. Assemble the cheesecake:

• Pour the red velvet cheesecake batter over the cooled crust in the springform pan.

• Smooth the top with a spatula.

• Tap the pan on the counter to release any air bubbles.

• Bake for about 50–60 minutes, or until the center is just set but still slightly wobbly.

• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.

• Afterward, transfer to the refrigerator and chill for at least 4 hours or overnight for the best texture.

4. Prepare the strawberry topping:

• In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice (if using). Stir and let sit for 30 minutes to allow the strawberries to release their juices and become slightly syrupy.

5. Assemble and serve:

• Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.

• Top with the macerated strawberries and serve immediately.

• Slice and enjoy your decadent Red Velvet Strawberry Cheesecake!

Tips:

• If you prefer a smoother cheesecake, you can use a water bath during baking by wrapping the outside of the springform pan with aluminum foil and placing it in a larger pan filled with water. This helps prevent cracking.

• For a firmer topping, you can add a little cornstarch to the strawberry mixture while it macerates.

Enjoy your Red Velvet Strawberry Cheesecake, perfect for any celebration or as a treat to satisfy your sweet tooth!