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If you’ve ever dreamed of a dessert that dazzles with its vibrant color, luscious creaminess, and fresh fruity brightness, the Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe is your new best friend in the kitchen. This show-stopping cheesecake brings together the classic, velvety red velvet flavor with a smooth cheesecake filling that practically melts in your mouth, all crowned with juicy strawberries that add a refreshing kick. It’s as much a feast for the eyes as it is for your taste buds, making it perfect for celebrations or whenever you want to treat yourself to something extraordinary.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this masterpiece, and the beauty of this recipe is how straightforward yet thoughtfully selected each component is. Every item has its role — from lending a perfect crust crunch, to ensuring the cheesecake filling is irresistibly smooth and tangy, through to the bright, natural sweetness of the strawberry topping.
- Crushed chocolate sandwich cookies (1 1/2 cups): Using cookies with the filling removed creates a rich, chocolatey base that contrasts beautifully with the creaminess above.
- Unsalted butter (1/4 cup, melted): Helps bind the crust while adding a subtle buttery flavor that enhances the chocolate notes.
- Cream cheese (24 oz, softened): The heart of the cheesecake — it must be soft for the silkiest texture.
- Granulated sugar (1 cup): Sweetens the filling just right without overpowering the delicate flavors.
- Large eggs (3): They provide structure and richness, blending all the flavors seamlessly.
- Sour cream (1/2 cup): Adds a slight tanginess and creamy depth to the cheesecake.
- Buttermilk (1/4 cup): Enhances the tang and tenderizes the batter, making it extra moist.
- Unsweetened cocoa powder (2 tablespoons): Infuses a subtle chocolate undertone that balances the sweetness perfectly.
- Vanilla extract (2 teaspoons): Brings warmth and rounds out the flavor profile beautifully.
- Red food coloring (1 tablespoon): For that unmistakable vibrant red hue that makes this cheesecake so stunning.
- Fresh strawberries (2 cups, hulled and halved): Juicy and sweet, they provide a refreshing balance as a topping.
- Sugar (2 tablespoons for topping): Macerates the strawberries, helping to release their natural juices and sweetness.
- Lemon juice (1 teaspoon): Adds brightness to the strawberries, lifting their flavor for the perfect finishing touch.
How to Make Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F to get the perfect warm environment for baking. Combine the crushed chocolate sandwich cookies and melted butter in a bowl until the mixture feels like damp sand. Press this firmly and evenly into the bottom of a 9-inch springform pan to form your chocolatey base. Bake it for 8 to 10 minutes — this slight baking step helps the crust hold together beautifully once chilled.
Step 2: Make the Red Velvet Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. Next, add the granulated sugar and continue mixing until fully incorporated and luscious. Add eggs one at a time to ensure an even, silky texture, followed by sour cream and buttermilk to deepen the flavor. Now, blend in the unsweetened cocoa powder, vanilla extract, and red food coloring, mixing gently until your batter is evenly colored and velvety smooth. Pour this gorgeous red velvet cheesecake filling over your cooled crust, smoothing the top so it’s ready for baking.
Step 3: Bake Your Cheesecake in a Water Bath
Wrap the outside of your springform pan with foil — this prevents water from seeping in during baking. Place the pan in a larger baking dish and pour hot water up to halfway around the springform pan’s sides, creating a gentle water bath. This slow, moist heat ensures your cheesecake bakes evenly without cracking. Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan.
Step 4: Cool and Chill the Cheesecake
Turn off the oven and crack the door open, allowing your cheesecake to cool gently inside for an hour — this avoids sudden temperature changes that can cause cracks. Once it’s cooled, remove from the oven and bring to room temperature, then refrigerate for at least 4 hours or ideally overnight. This chilling step makes the cheesecake firm up to that perfect creamy consistency.
Step 5: Prepare the Strawberry Topping
Toss your fresh, hulled strawberries with sugar and lemon juice in a bowl. Let them sit for 15 to 20 minutes as the sugar draws out the berries’ juicy sweetness. Once the cheesecake is fully chilled, spoon this vibrant, luscious strawberry topping over the dessert just before serving.
How to Serve Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
Garnishes
For a final flourish, consider adding a few whole fresh strawberries or a dusting of cocoa powder around the rim of the cheesecake. A small sprig of mint can add a burst of green that contrasts beautifully with the intense red and creamy white of the cheesecake, elevating the visual appeal and adding a refreshing herbal note.
Side Dishes
This cheesecake pairs beautifully with a cup of freshly brewed coffee or a warm, spiced tea to balance its sweetness. If you want to keep your dessert table festive, add a bowl of whipped cream or a scoop of vanilla bean ice cream — either one complements the cheesecake’s rich texture and fruity topping magnificently.
Creative Ways to Present
Serve your cheesecake on a beautiful cake stand to showcase its stunning layers. For parties, consider individual mini cheesecake servings using a muffin tin lined with parchment cups—layer crust, filling, and strawberry topping for portable, impressive treats. Alternatively, drizzle a little white chocolate or raspberry sauce over each slice for an extra touch of indulgence.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the fridge. Proper storage keeps it fresh and creamy for up to 4 days, although it’s so good you might not have leftovers!
Freezing
You can freeze slices of this cheesecake by wrapping each piece individually in plastic wrap and then aluminum foil to prevent freezer burn. Stored properly, it can last up to 2 months. Thaw overnight in the fridge before serving to regain its perfect texture.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer a slightly softened slice, let it sit at room temperature for about 15 to 20 minutes before enjoying.
FAQs
Can I use frozen strawberries for the topping?
Absolutely! Just make sure to thaw them fully and drain off any excess juice to avoid sogginess. This works well if fresh strawberries are out of season.
Why do I need to bake the crust before adding the filling?
Baking the crust first helps it firm up and hold together better once the cheesecake filling is poured on top, preventing any sogginess.
Can I substitute the red food coloring?
You can, but for that iconic red velvet color, gel food coloring is best because it gives a vibrant hue without watering down the batter.
How do I avoid cracks in my cheesecake?
Using a water bath during baking and letting the cheesecake cool gradually inside the oven helps prevent cracks. Also, avoid overmixing the batter, which can add air bubbles.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it doesn’t include any meat or gelatin products.
Final Thoughts
There is something truly magical about the Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe that brings a sense of celebration to any occasion. It’s a dessert that’s both elegant and comforting, boasting a perfect balance of flavors and textures. I can’t wait for you to give this recipe a try and experience the joy of crafting a slice of this vibrant, creamy delight yourself — your taste buds will thank you!
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Red Velvet Strawberry Cheesecake – Creamy & Stunning Dessert Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Red Velvet Strawberry Cheesecake is a creamy, rich dessert combining the classic flavors of red velvet with a luscious cheesecake base, topped with fresh, juicy strawberries. Perfect for special occasions or a stunning holiday treat, it features a chocolate cookie crust, a smooth red velvet cheesecake filling, and a vibrant strawberry topping.
Ingredients
For the crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos, filling removed)
- 1/4 cup unsalted butter (melted)
For the red velvet cheesecake filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the strawberry topping:
- 2 cups fresh strawberries (hulled and halved)
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a bowl, mix the crushed chocolate cookies and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8–10 minutes, then remove from the oven and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue mixing until fully incorporated and creamy. Beat in the eggs one at a time ensuring each is well combined before adding the next. Then mix in the sour cream, buttermilk, unsweetened cocoa powder, vanilla extract, and red food coloring until the mixture is smooth and evenly colored.
- Bake the cheesecake: Pour the cheesecake filling evenly over the cooled crust and smooth the top with a spatula. Wrap the outside of the springform pan with foil to prevent water seepage. Place the pan inside a larger baking dish and pour hot water into the outer dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55–65 minutes or until the center is slightly set but still jiggles gently when shaken.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Remove the cheesecake from the oven, allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Prepare the strawberry topping: In a bowl, toss the hulled and halved fresh strawberries with sugar and lemon juice. Let the mixture sit for 15–20 minutes to allow the strawberries to become juicy.
- Serve: Spoon the macerated strawberries over the chilled cheesecake just before serving to add a fresh, tangy contrast to the creamy red velvet cheesecake.
Notes
- Use gel food coloring for a more vibrant red color in the cheesecake filling.
- To prevent cracks on the cheesecake surface, avoid overmixing the batter and always bake in a water bath.
- If fresh strawberries are unavailable, frozen strawberries can be used for the topping; thaw and drain them to remove excess liquid before use.
