Strawberry Cheesecake with Red Velvet Crust is an elegant dessert that brings together the classic flavors of creamy cheesecake, tangy strawberries, and decadent red velvet. This stunning combination is not only visually appealing but also rich and indulgent, making it the perfect centerpiece for special occasions or celebrations.
The velvety cheesecake filling sits atop a vibrant red velvet crust, offering a delightful textural contrast. The fresh strawberry topping adds a sweet and slightly tangy note that perfectly balances the richness of the cheesecake. Every bite is a symphony of flavors and textures that will leave your guests raving.
Why You’ll Love This Recipe
• Striking Presentation: The vibrant red velvet crust and glossy strawberry topping make it a showstopper.
• Rich and Creamy: The cheesecake filling is smooth and luscious, with just the right balance of sweetness.
• Fresh and Fruity: The homemade strawberry topping adds a burst of freshness.
Ingredients
For the Red Velvet Crust:
• 1 1/2 cups crushed red velvet cake (boxed mix or homemade)
• 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
For the Strawberry Topping:
• 1 pint fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 tablespoon lemon juice
Instructions
Step 1: Prepare the Red Velvet Crust
1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, mix the crushed red velvet cake crumbs with the melted butter until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
4. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
1. In a large mixing bowl, beat the cream cheese and granulated sugar with a mixer until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the sour cream, vanilla extract, and lemon juice until fully combined.
4. Pour the cheesecake filling over the cooled red velvet crust.
Step 3: Bake the Cheesecake
1. Place the springform pan inside a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
2. Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
4. Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Strawberry Topping
1. In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
3. Remove from heat and let cool completely.
Step 5: Assemble and Serve
1. Carefully remove the chilled cheesecake from the springform pan and place it on a serving plate.
2. Spoon the cooled strawberry topping over the cheesecake, spreading it evenly.
3. Slice and serve chilled.
Tips
• Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs for a smoother filling.
• Avoid Cracks: The water bath helps prevent cracking, but don’t skip leaving the cheesecake in the oven to cool gradually.
• Make Ahead: The cheesecake and topping can be prepared a day in advance for convenience.
Storage Options
• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices without the topping for up to 2 months. Thaw in the refrigerator overnight and top with strawberry sauce before serving.
Strawberry Cheesecake with Red Velvet Crust is the perfect dessert for anyone who loves rich, creamy, and fruity flavors. Its elegant appearance and delightful taste will make it a hit at any gathering!
