Description
This Red Velvet Strawberry Cheesecake is a creamy, stunning dessert combining a rich red velvet crust with a luscious strawberry-infused cheesecake filling, topped with a fresh strawberry glaze and whipped cream. Perfect for special occasions or indulgent treats, it features a moist red velvet base, juicy fresh strawberries, and a smooth, tangy cheesecake baked in a water bath for the perfect texture.
Ingredients
Scale
For the Red Velvet Crust:
- 1½ cups (180g) crushed red velvet cake crumbs (or make 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 the 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, combine red velvet cake crumbs, melted butter, sugar, and vanilla extract. Press the mixture firmly and evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and let cool while preparing 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 vanilla extract; mix thoroughly until combined. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in sour cream until the filling is smooth. Gently fold in the finely chopped strawberries and strawberry puree, taking care not to overmix to maintain texture.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan lightly on the counter to release any air bubbles. Place the pan inside a larger baking dish and fill the larger dish with hot water halfway up the sides to create a water bath. Bake for 50 to 55 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the door ajar; let the cheesecake rest in the oven for 1 hour to prevent 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: In a small saucepan, combine chopped strawberries, granulated sugar, water, and lemon juice. Simmer over medium heat for 8 to 10 minutes until the strawberries soften. Strain the mixture through a fine mesh sieve to remove seeds, then return the liquid to the saucepan. Bring back to a simmer and stir in the cornstarch slurry. Cook for an additional 1 minute until the glaze thickens. Allow it to cool completely; it will thicken further as it cools.
- Whip the Cream: Using a chilled bowl and beaters, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a smooth and fluffy whipped cream topping.
- Finish and Serve: Once the cheesecake is fully chilled, carefully remove it from the springform pan. Drizzle the cooled strawberry glaze over the top so it cascades down the sides. Pipe rosettes of whipped cream around the edges and center of the cheesecake. Garnish with fresh strawberries and, if desired, candied cherries or chocolate curls for an elegant presentation.
Notes
- Using a water bath during baking helps to prevent cracks and ensures a creamy, smooth cheesecake texture.
- Make sure all dairy ingredients and eggs are at room temperature for best mixing and texture.
- Chilling the cheesecake overnight enhances the flavor and makes slicing easier.
- Extra strawberry glaze can be stored in the refrigerator and used as a topping for other desserts.
- Optional garnishes like candied cherries and chocolate curls add elegance but can be omitted for a simpler presentation.
