Description
This Red Velvet Strawberry Cheesecake is a creamy and stunning dessert combining the rich flavors of red velvet cake with the fresh sweetness of strawberries. Featuring a red velvet crust, a luscious strawberry-infused cheesecake filling, topped with a smooth strawberry glaze and whipped cream, this beautiful dessert is perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Red Velvet Crust:
- 1½ cups (180g) crushed red velvet cake crumbs (or made from 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 a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. In a bowl, mix the red velvet cake crumbs, melted butter, granulated sugar, and vanilla extract until well combined. Press this mixture firmly and evenly into the bottom of the prepared pan, then bake for 10 minutes. Remove from the oven and allow it to cool as you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, fresh lemon juice, and pure vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next. Stir in the sour cream until the filling is smooth. Gently fold in the finely chopped fresh strawberries and the strawberry puree, taking care not to overmix.
- Assemble & Bake: Pour the prepared cheesecake filling evenly over the cooled crust in the springform pan. Tap the pan gently on the countertop to release any air bubbles. Place the springform pan inside a larger baking dish and pour hot water halfway up the sides of the springform (water bath method) to ensure even baking and prevent cracks. Bake in the oven for 50–55 minutes, until the center is set but still slightly jiggly. After baking, turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for 1 hour to avoid cracking. Remove from the water bath and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or preferably overnight.
- Prepare the Strawberry Glaze: Combine the chopped strawberries, granulated sugar, water, and lemon juice in a small saucepan. Simmer over medium heat for 8–10 minutes until the strawberries are soft. Strain the mixture through a fine mesh sieve to remove seeds, returning the smooth puree to the saucepan. Bring it back to a simmer and stir in the cornstarch slurry. Cook for an additional 1 minute until the glaze thickens. Remove from heat and let it cool completely; the glaze will thicken further as it cools.
- Whip the Cream: In a chilled bowl, whip the heavy cream alongside the powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.
- Finish & Serve: Once the cheesecake is fully chilled, carefully release it from the springform pan. Drizzle the cooled strawberry glaze evenly over the top, allowing it to cascade down the sides beautifully. Pipe whipped cream rosettes around the edges and center of the cheesecake. Garnish with fresh strawberries and, if desired, add optional candied cherries or chocolate curls for extra decoration. Serve chilled and enjoy your elegant dessert!
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps in the filling.
- Using a water bath during baking helps prevent cracks and produces a smooth texture.
- For best flavor, refrigerate the cheesecake overnight before serving.
- Fresh strawberries can be replaced with frozen but fresh yields the best texture and taste.
- The strawberry glaze can be made a day ahead and stored in the refrigerator.
- Use a springform pan for easy removal of the cheesecake without damage.
