The Strawberry Red Velvet Cheesecake is a stunning dessert that combines the rich, velvety texture of a classic red velvet cake with the creamy, indulgent qualities of cheesecake, all adorned with a vibrant strawberry swirl. This dessert is a visual and flavorful masterpiece, perfect for special occasions or as a luxurious treat.
At its core, the cheesecake features a luscious filling with a deep red hue, achieved through the addition of red gel food coloring. This striking color not only pays homage to the traditional red velvet cake but also creates a visually appealing contrast against the creamy cheesecake base. The filling is a harmonious blend of smooth cream cheese, cocoa powder, and a touch of vanilla, resulting in a rich and decadent flavor profile that is both familiar and sophisticated.
The strawberry swirl adds a refreshing and fruity dimension to the cheesecake. Swirled throughout the rich red filling, the strawberry puree offers a burst of tangy sweetness that complements the creamy texture and cocoa notes. This vibrant swirl creates a beautiful marbled effect, enhancing the dessert’s visual appeal and adding layers of flavor that delight the palate.
The red velvet crust provides a buttery, slightly sweet base that contrasts wonderfully with the creamy filling. This crust, made from crushed red velvet cookies, adds a subtle hint of chocolate and a pleasing texture that supports the rich layers above it.
Finished with fresh strawberry slices and optionally topped with whipped cream and mint leaves, the Strawberry Red Velvet Cheesecake is as elegant as it is delicious. Each slice offers a balanced combination of creamy cheesecake, rich cocoa, and sweet-tart strawberries, making it a memorable and indulgent dessert experience.
Ingredients:
For the Red Velvet Crust:
- 1 1/2 cups crushed chocolate or red velvet cookies (about 15-18 cookies)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tablespoon red gel food coloring (adjust to desired color intensity)
For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Topping:
- Fresh strawberries, sliced
- Whipped cream (optional)
- Mint leaves for garnish (optional)
Instructions:
- Prepare the Red Velvet Crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line it with parchment paper.
- In a medium bowl, combine the crushed cookies, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
- Bake for 8-10 minutes, then remove from the oven and let it cool while preparing the cheesecake filling.
- Prepare the Strawberry Swirl:
- In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries are softened and the mixture has thickened slightly, about 5-7 minutes.
- Allow the strawberry mixture to cool, then blend it until smooth. Set aside.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the flour and cocoa powder, mixing until combined.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating on low speed after each addition until just combined.
- Mix in the sour cream and heavy cream until smooth.
- Stir in the red gel food coloring until you achieve the desired color.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled red velvet crust in the springform pan.
- Drop spoonfuls of the strawberry mixture on top of the cheesecake filling.
- Use a knife or a skewer to gently swirl the strawberry mixture into the cheesecake filling, creating a marbled effect.
- Bake the Cheesecake:
- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to allow it to set completely.
- Prepare the Topping:
- Before serving, top the cheesecake with fresh strawberry slices and a dollop of whipped cream if desired.
- Garnish with mint leaves for an extra touch of elegance.
- Serve:
- Carefully remove the cheesecake from the springform pan and transfer to a serving plate.
- Slice and enjoy the creamy, tangy, and visually stunning Strawberry Red Velvet Cheesecake.
Tips:
- Cream Cheese: Ensure the cream cheese is softened to avoid lumps in the filling.
- Color: Adjust the amount of food coloring based on your preference for the red velvet color.
- Prevent Cracking: To help prevent cracks, bake the cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil to prevent leaks, and place it in a larger baking dish filled with hot water.
- Strawberry Swirl: For a more intense strawberry flavor, you can increase the amount of strawberries or add a bit of strawberry extract to the swirl mixture.
Enjoy this indulgent Strawberry Red Velvet Cheesecake, a perfect blend of rich red velvet, creamy cheesecake, and fresh strawberry flavor!
