Decadent Red Velvet Strawberry Cheesecake

The combination of red velvet and cheesecake has captivated dessert lovers for generations, creating a perfect marriage of rich flavors and delightful textures. Red velvet, known for its deep crimson hue and subtle cocoa undertones, pairs harmoniously with the creamy, tangy sweetness of cheesecake. Together, they offer an indulgent experience that is not only delicious but also visually stunning.

Indulge in the ultimate dessert experience with this Decadent Red Velvet Strawberry Cheesecake recipe! Featuring a rich red velvet crust and a creamy strawberry cheesecake filling, this stunning treat is perfect for any celebration. With its delicious blend of chocolatey and fruity flavors, every bite is a delight. Impress your guests and satisfy your sweet cravings with this visually appealing and mouthwatering cheesecake that’s sure to become a favorite!

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Ingredients

For the Red Velvet Crust:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, melted

2 large eggs

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 tablespoon white vinegar

For the Strawberry Cheesecake Filling:

16 oz cream cheese, softened

1 cup sour cream

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup fresh strawberries, pureed

¼ cup cornstarch

For the Strawberry Topping:

1 cup fresh strawberries, hulled and sliced

¼ cup granulated sugar

1 tablespoon lemon juice

Instructions

Prepare the Red Velvet Crust:

- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

- In another bowl, combine melted butter, eggs, red food coloring, vanilla extract, and vinegar. Mix until well incorporated.

- Gradually add the wet ingredients to the dry ingredients, stirring until fully blended.

- Pour the red velvet batter into the prepared springform pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Make the Strawberry Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Add sour cream, sugar, and vanilla extract; beat until well combined.

- Add eggs one at a time, mixing on low until each egg is fully incorporated. Do not overmix.

- Gently fold in the strawberry puree and cornstarch until just combined.

Assemble the Cheesecake:

- Once the red velvet crust has cooled, pour the strawberry cheesecake filling over the crust, spreading it evenly.

- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Prepare the Strawberry Topping:

- In a small saucepan over medium heat, combine the sliced strawberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally until the strawberries soften and release their juices. Allow the mixture to cool completely.

Chill and Serve:

- Once the cheesecake is completely cool, refrigerate it for at least 4 hours or overnight for best results.

- Before serving, spoon the strawberry topping over the chilled cheesecake. Remove from the springform pan, slice, and enjoy the decadence!

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12