Introduction
There’s something truly magical about a cheesecake that combines the elegance of a classic dessert with the playful charm of red velvet. This Red Velvet Strawberry Cheesecake is not just a feast for the eyes with its vibrant hue; it promises a delightful explosion of flavor in every bite. The smooth, creamy filling is beautifully complemented by fresh strawberries and a luscious drizzle of strawberry sauce, making it a perfect treat for special occasions or a decadent indulgence at home.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 teaspoon red food coloring
- 1 cup fresh strawberries, sliced
- ½ cup strawberry sauce (store-bought or homemade)
- Whipped cream for topping
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 6 hours (including chill time)
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (160°C). A warm kitchen makes for a happy cheesecake!
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press this crumbly goodness firmly into the bottom of a 9-inch springform pan to create a sturdy crust.
- In a large bowl, beat the cream cheese and granulated sugar together until the mixture is luxuriously smooth and creamy. Your arm might get a little workout here, but trust me, it’s worth it!
- Add the sour cream, eggs, vanilla extract, cocoa powder, and red food coloring into the cream cheese mixture. Mix until everything is beautifully combined, and the color is an irresistible shade of red.
- Carefully pour the cheesecake batter over the prepared crust in the springform pan, spreading it out gently to ensure an even surface.
- Bake in the preheated oven for 50-60 minutes. The cheesecake is done when the center is set yet still slightly jiggly. Perfectly done cheesecakes have this quaint wobble!
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking, giving your dessert that flawless look.
- After cooling, remove the cheesecake from the oven and allow it to come to room temperature. Once it’s cooled down, pop it into the refrigerator for at least 4 hours, or preferably overnight. Patience is key here!
- When ready to serve, top the chilled cheesecake with the sliced strawberries and generously drizzle with strawberry sauce for that extra touch of sweetness.
- Slice, serve, and top each piece with a delightful dollop of whipped cream. Enjoy!
Notes or Tips
For the best flavor, use fresh strawberries at their peak ripeness. If you can’t find red food coloring, you could skip it or use beet juice for a natural alternative. Letting the cheesecake cool gradually in the oven is a game changer—it helps maintain that rich, creamy texture we all love.
Cooking Techniques
This cheesecake requires a bit of love in the preparation, especially when it comes to mixing. Take care not to overbeat the mixture once you add in the eggs; you want the mixture to be smooth but not overly aerated. Baking the cheesecake in a water bath can also help ensure even cooking without cracks, but it’s optional. You can simply bake it as directed for a lovely treat!
FAQ
Can I make this cheesecake ahead of time? Absolutely! In fact, it tastes even better the next day after the flavors meld together.
How should I store leftovers? Keep any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Just remember to enjoy it quickly, because it won’t last long!
Conclusion
This Red Velvet Strawberry Cheesecake is more than just a dessert; it’s a celebration of flavors and a feast for the senses. Whether you’re treating yourself or hosting a gathering, this cheesecake is bound to impress. So gather the ingredients, roll up your sleeves, and let’s bake something beautiful together!