Description

Indulge in this visually stunning and creamy Red Velvet Strawberry Cheesecake that marries the classic flavors of red velvet with the freshness of strawberries. A perfect dessert for any occasion!

Ingredients

Scale

1½ cups (180g) crushed red velvet cake crumbs

⅓ cup (75g) melted unsalted butter

2 tbsp (25g) granulated sugar

¼ tsp vanilla extract

24 oz (680g) full-fat cream cheese

softened to room temperature

¾ cup (150g) granulated sugar

1 tbsp (15ml) fresh lemon juice

1 tsp pure vanilla extract

3 large eggs

at room temperature

½ cup (120ml) sour cream

1 cup (150g) finely chopped fresh strawberries

plus extra for garnish

1 tbsp (15ml) strawberry puree

1 cup (150g) fresh strawberries

hulled and chopped

¼ cup (50g) granulated sugar

1 tbsp (15ml) water

1 tsp cornstarch mixed with 1 tsp cold water

1 tsp lemon juice

1 cup (240ml) heavy whipping cream

chilled

2 tbsp (25g) powdered sugar

1 tsp vanilla extract

Fresh strawberries

sliced or whole

for garnish

Optional: candied cherries or chocolate curls

Instructions

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a bowl, combine the crushed red velvet cake crumbs, melted butter, sugar, and vanilla extract. Press the mixture firmly into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, lemon juice, and vanilla, mixing well.
Add the eggs one at a time, mixing well after each addition. Mix in the sour cream, chopped strawberries, and strawberry puree until combined.
Pour the cheesecake filling over the crust in the springform pan and smooth the top.
Bake for 30 minutes, or until the center is set. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the glaze, combine chopped strawberries, sugar, water, and lemon juice in a saucepan over medium heat. Stir and bring to a simmer.
Mix the cornstarch with cold water and add to the saucepan. Cook until the mixture thickens, then remove from heat and cool.
For the topping, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe it over the chilled cheesecake.
Top with the strawberry glaze and garnish with fresh strawberries and optional toppings. Serve chilled.

Notes

Ensure the cheesecake is chilled thoroughly for the best flavor and texture. You can substitute fresh strawberries with frozen if needed, but fresh is recommended for garnish.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 420 kcal
Sugar: 32 g
Sodium: 220 mg
Fat: 29 g
Saturated Fat: 16 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 120 mg

Keywords: Red Velvet Strawberry Cheesecake, creamy dessert, strawberry cheesecake, red velvet cake, stunning dessert recipe