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Red Velvet Strawberry Cheesecake

A luscious dessert combining creamy cheesecake with rich red velvet flavor, topped with fresh strawberries. Perfect for celebrations and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Provides a crispy, flavorful base.
  • 1/4 cup sugar A touch of sweetness.
  • 1/4 cup unsalted butter, melted Adds richness and helps bind the crust.
For the cheesecake batter
  • 3 cups cream cheese, softened The star of the show for creamy texture.
  • 1 cup sour cream Adds creaminess and slight tartness.
  • 1 cup granulated sugar Sweetens the cheesecake.
  • 2 teaspoons vanilla extract For aromatic sweetness.
  • 2 tablespoons cocoa powder Enhances the chocolate flavor.
  • 1 tablespoon red food coloring Gives that signature red velvet hue.
  • 4 large eggs Provides structure and richness.
  • 1/2 cup all-purpose flour Helps stabilize the batter.
For the strawberry topping
  • 1 cup fresh strawberries, hulled and sliced Juicy, vibrant toppings.
  • 2 tablespoons sugar (for the strawberries) Enhances the natural sweetness.
For the whipped cream
  • 1/4 cup heavy whipping cream For a luscious whipped cream topping.
  • 2 tablespoons powdered sugar (for the whipped cream) Sweetens the whipped cream.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  3. In a large mixing bowl, beat together the softened cream cheese, sour cream, granulated sugar, vanilla extract, cocoa powder, and red food coloring until smooth.
  4. Incorporate the eggs one at a time, mixing well after each addition.
  5. Gently add the all-purpose flour and mix until smooth.
  6. Pour the cheesecake batter over the cooled crust and tap the pan to release air bubbles.
Baking
  1. Bake in the preheated oven for 55-60 minutes. The center should be set but slightly jiggly.
  2. Cool the cheesecake at room temperature, then refrigerate for at least 4 hours or overnight.
Topping and Serving
  1. In a small bowl, mix sliced strawberries with 2 tablespoons of sugar and let sit for 10 minutes.
  2. Whip the heavy cream and powdered sugar together until stiff peaks form.
  3. Top the chilled cheesecake with whipped cream and spoon the strawberry mixture over the top. Serve chilled.

Notes

Ensure cream cheese and eggs are at room temperature for smoother mixing. Consider using a water bath for a creamier texture. Chill overnight for enhanced flavors.