Description
This Red Velvet Strawberry Cheesecake combines the rich flavors of red velvet cake with a creamy strawberry-infused cheesecake filling, topped with a luscious strawberry glaze and whipped cream. Perfectly baked in a water bath to ensure a smooth texture, this elegant dessert is both stunning in presentation and delightful in taste, making it an ideal centerpiece for special occasions or indulgent treats.
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 the red velvet cake crumbs, melted butter, sugar, and vanilla extract. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, lemon juice, and vanilla extract, mixing well to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream until the mixture is smooth. Gently fold in the chopped strawberries and strawberry puree to maintain the texture.
- Assemble & Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Place the springform pan inside a larger baking dish and add hot water halfway up the sides of the springform pan to create a water bath. Bake in the preheated oven for 50 to 55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar for 1 hour to prevent cracking. Remove the cheesecake 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, combine the chopped strawberries, granulated sugar, water, and lemon juice. Simmer over medium heat 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 back to a simmer. Stir in the cornstarch slurry and cook for 1 more minute until thickened. Remove from heat and let cool completely; the glaze will thicken further as it cools.
- Whip the Cream: In a chilled bowl, whip the heavy 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 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, optional candied cherries or chocolate curls. Serve and enjoy your stunning red velvet strawberry cheesecake!
Notes
- Make sure all dairy ingredients are at room temperature to ensure a smooth cheesecake batter.
- The water bath helps prevent cracks and promotes even baking of the cheesecake.
- If you don’t have red velvet cake crumbs, you can use red velvet cake from a box mix, baked and crushed.
- Chilling overnight improves the cheesecake’s texture and flavor.
- Use fresh, ripe strawberries for the best flavor in the filling and glaze.
- To avoid a soggy crust, ensure the crust is baked and cooled properly before adding the filling.
