Description
A luscious and visually stunning Red Velvet Strawberry Cheesecake featuring a buttery red velvet crust, creamy strawberry-infused cheesecake filling, and a glossy strawberry glaze. Topped with whipped cream and fresh strawberries for a perfect dessert centerpiece.
Ingredients
Scale
For the Red Velvet Crust:
- 1½ cups (180g) crushed red velvet cake crumbs (or from scratch using a box mix)
- ⅓ cup (75g) melted unsalted butter
- 2 tbsp (25g) granulated sugar
- ¼ tsp vanilla extract
For the Strawberry Cheesecake Filling:
- 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 (from blended strawberries, strained)
For the Strawberry Glaze:
- 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
For Topping:
- 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
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. In a mixing bowl, combine the red velvet cake crumbs, melted butter, granulated sugar, and vanilla extract. Press this mixture firmly and evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and allow it to cool while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar, fresh lemon juice, and vanilla extract; continue mixing until well combined. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in the sour cream until the mixture is smooth. Gently fold in the finely chopped strawberries and strawberry puree to keep the texture intact.
- Assemble & Bake: Pour the cheesecake filling over the cooled red velvet crust. Tap the pan softly on the countertop to release any trapped air bubbles. Set the springform pan into a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake for 50 to 55 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven and keep the door ajar, letting the cheesecake sit for an hour to prevent cracking. Remove from the water bath and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or overnight to set fully.
- Prepare the Glaze: In a small saucepan over medium heat, combine the chopped strawberries, sugar, water, and lemon juice. Let the mixture simmer for 8 to 10 minutes until the strawberries are soft. Strain the mixture through a fine mesh sieve to remove seeds. Return the strained liquid to the saucepan and bring it back to a simmer. Stir in the cornstarch slurry and cook for an additional minute until thickened. Remove from heat and let the glaze cool completely; it will continue to thicken as it cools.
- Whip the Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy whipped cream topping.
- Finish & Serve: Once the cheesecake is fully chilled, carefully remove it from the springform pan. Drizzle the cooled strawberry glaze generously over the top, allowing it to cascade down the sides. Use a piping bag or spoon to create whipped cream rosettes around the edges and the center of the cheesecake. Garnish with fresh strawberries and, if desired, candied cherries or chocolate curls for added decoration and flavor. Serve chilled and enjoy!
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Room temperature ingredients mix more evenly, preventing lumps.
- A water bath during baking helps the cheesecake cook gently and prevents cracking.
- If unavailable, strawberry puree can be made by blending fresh strawberries and straining out the seeds.
- Allow the glaze to cool completely before applying to avoid melting the whipped cream.
- The cheesecake is best made a day ahead to allow flavors to meld and texture to set.
- Strawberries can be substituted with other berries like raspberries or blueberries for variation.
