Indulge in this luscious Strawberry Cheesecake with a Red Velvet Crust, featuring a creamy cheesecake filling and a fresh strawberry topping. Perfect for any celebration or simply to satisfy your sweet tooth!
Ingredients:
For the Red Velvet Crust:
- 1 1/2 cups crushed red velvet cake (you can use a 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:
Prepare the Red Velvet Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the crushed red velvet cake crumbs and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, and lemon juice until fully combined.
- Pour the cheesecake filling over the cooled red velvet crust.
Bake the Cheesecake:
- Place the springform pan in 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).
- Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Prepare the Strawberry Topping:
- In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
- Remove from heat and let cool completely.
Assemble and Serve:
- Remove the chilled cheesecake from the springform pan and place it on a serving plate.
- Spoon the cooled strawberry topping over the cheesecake.
- Serve chilled and enjoy!
Enjoy this delightful Strawberry Cheesecake with a Red Velvet Crust, perfect for any occasion!
