Oh my goodness, let me tell you about this *strawberry red velvet cheesecake recipe*! It’s such a magical dessert that brings together the rich, velvety goodness of red velvet cake and the creamy indulgence of cheesecake, all topped with fresh strawberries. I remember the first time I made it for a gathering; I was so nervous, but the moment I pulled it out of the fridge and saw those vibrant red layers with the blush of strawberries, I knew it was going to be a hit. Seriously, the flavors explode in your mouth, and the texture is just divine! It’s perfect for celebrations or even just a sweet treat to brighten your day. You’ll want to dive into this luscious creation, trust me—it’s a showstopper!
Ingredients for Strawberry Red Velvet Cheesecake Recipe
Gathering the right ingredients is key to making this stunning cheesecake, so let’s make sure you have everything you need. Here’s what you’ll want to have on hand:
- 1 ½ cups graham cracker crumbs: This will form the deliciously buttery crust that holds everything together.
- ½ cup unsalted butter, melted: Adds richness and helps bind the crumbs for that perfect crust.
- 2 cups cream cheese, softened: Make sure it’s at room temperature for easy mixing—trust me, no one likes lumps!
- 1 cup granulated sugar: Sweetness is essential for balancing those rich flavors.
- 3 large eggs: These will help give the cheesecake its structure and creaminess.
- 1 cup sour cream: Adds a tangy flavor that really complements the sweetness.
- 2 tablespoons vanilla extract: For that warm, comforting flavor we all love.
- 1 cup all-purpose flour: Helps to give the cheesecake its lovely texture.
- 2 tablespoons cocoa powder: To give that red velvet flavor a little boost!
- 1 tablespoon red food coloring: This is what makes your cheesecake *pop* with that gorgeous red hue.
- 1 cup fresh strawberries, sliced: Because we’re topping this beauty with fresh fruit—what could be better?
- ½ cup heavy cream: For whipping up a luscious topping that takes this dessert over the edge.
With all these ingredients ready, you’re just a few steps away from creating something truly special! Let’s get baking!
How to Prepare the Strawberry Red Velvet Cheesecake Recipe
Now that you’ve got all your ingredients ready, let’s dive into the fun part—making this luscious cheesecake! Follow these steps, and you’ll have a dessert that’ll wow everyone.
- First things first, preheat your oven to 325°F (160°C). You want it nice and warm when you’re ready to bake.
- In a medium bowl, mix the graham cracker crumbs with the melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a springform pan—this will be your sturdy base!
- Next, in a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s smooth and creamy. No lumps allowed! This is your cheesecake’s heart.
- Add the eggs one at a time, mixing well after each addition. This helps incorporate air, making your cheesecake fluffy and delightful.
- Now stir in the sour cream and vanilla extract until everything is well combined.
- In a separate bowl, whisk together the flour, cocoa powder, and red food coloring until mixed. Gradually add this dry mixture to your cream cheese mixture, stirring gently until combined. You want that vibrant red color to shine through!
- Pour the luscious batter over your prepared crust in the springform pan, smoothing out the top with a spatula.
- Pop it in the oven and bake for about 55-60 minutes until the center is set but still slightly wobbly. It’ll firm up as it cools.
- Once baked, let the cheesecake cool at room temperature for about an hour. Then, refrigerate it for at least 4 hours—overnight is even better! This chilling step is crucial for flavor development.
- Before serving, whip up the heavy cream and dollop it on top, finishing with those fresh strawberries. Wow, right?
And there you have it! A beautiful strawberry red velvet cheesecake ready to impress your friends and family. Enjoy every creamy, dreamy bite!
Tips for Success
- Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth batter with no lumps—trust me, it makes all the difference!
- Don’t overmix: When adding the dry ingredients to the cream cheese mixture, mix just until combined. Overmixing can lead to a dense cheesecake instead of that light, fluffy texture we all love.
- Check for doneness: Your cheesecake should be set around the edges but slightly jiggly in the center. It’ll continue to firm up as it cools, so don’t worry if it looks a bit wobbly when you take it out of the oven!
- Chill, chill, chill: Let the cheesecake cool completely at room temperature before refrigerating. Chilling overnight enhances the flavors and makes slicing easier the next day.
- Use a water bath: For an ultra-smooth cheesecake, consider baking it in a water bath. This helps prevent cracks and keeps the cheesecake moist. Just wrap the bottom of your springform pan in aluminum foil to keep out the water.
Variations of Strawberry Red Velvet Cheesecake Recipe
If you’re like me and love to get creative in the kitchen, you’ll be thrilled to know there are so many ways to put a fun twist on this strawberry red velvet cheesecake recipe! Here are some delightful variations to consider:
- Chocolate Ganache Topping: Drizzle a rich chocolate ganache over the top for an extra layer of indulgence. Just melt some chocolate with heavy cream and let it cool slightly before pouring it on. Yum!
- Mixed Berry Bliss: Instead of just fresh strawberries, top your cheesecake with a mix of berries like blueberries, raspberries, and blackberries for a colorful and tangy burst of flavor.
- Nutty Crunch: Add a sprinkle of toasted chopped pecans or walnuts on top for a delightful crunch that pairs beautifully with the creamy cheesecake.
- Red Velvet Swirl: For an artistic touch, swirl some additional red velvet batter into the cheesecake before baking. It’ll create a stunning marbled effect that’s just as delicious as it is beautiful!
- Minty Fresh: Add a hint of fresh mint to your whipped cream topping or garnish with mint leaves for a refreshing contrast to the rich flavors of the cheesecake.
These variations are all about making the recipe your own, so feel free to mix and match or come up with your own creative ideas. The possibilities are truly endless, and I can’t wait to hear what you come up with!
Storage & Reheating Instructions
Storing your leftover strawberry red velvet cheesecake is super simple! Just cover the cheesecake with plastic wrap or transfer it to an airtight container. It’ll stay fresh in the fridge for up to 5 days, but trust me—it probably won’t last that long! If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. When you’re ready to enjoy a slice, just thaw it overnight in the fridge. No reheating needed—serve it chilled and enjoy the creamy goodness!
Nutritional Information Disclaimer
Please note that nutritional information can vary based on the specific ingredients and brands you use, so it’s not provided precisely. However, to give you a general idea, each slice of this delicious strawberry red velvet cheesecake contains approximately 350 calories, 20g of sugar, 22g of fat, and 5g of protein. Remember, these values are just estimates, and your homemade cheesecake might have different nutritional content depending on your ingredient choices. Enjoy this delightful dessert in moderation, and savor every bite!
Why You’ll Love This Recipe
- Irresistible flavor combo: The rich red velvet cake mixed with creamy cheesecake and fresh strawberries creates a flavor explosion that’s hard to resist!
- Beautiful presentation: With its vibrant red color and topped with fresh strawberries, this cheesecake is not just delicious but also a stunning centerpiece for any gathering.
- Easy to make: Despite its impressive appearance, this recipe is straightforward and perfect for both seasoned bakers and beginners alike.
- Perfectly creamy texture: The combination of cream cheese and sour cream gives this cheesecake a rich and silky texture that melts in your mouth.
- Versatile variations: You can easily customize this cheesecake with different toppings or flavors, so you can make it your own every time!
- Make-ahead friendly: This cheesecake needs to chill for a few hours, making it a great option for preparing ahead of time for parties or special occasions.
- Crowd-pleaser: Trust me, everyone will be asking for seconds—you might even want to hide a slice for yourself!
FAQ Section
Can I make this strawberry red velvet cheesecake recipe ahead of time?
Absolutely! In fact, it’s even better when made a day in advance. The flavors have time to meld and the texture becomes perfectly set. Just remember to chill it overnight for the best taste!
What’s the best way to slice the cheesecake?
For clean slices, run a sharp knife under hot water, then wipe it dry before cutting each piece. This prevents the creamy filling from sticking to the knife, giving you those gorgeous, clean slices!
Can I use frozen strawberries instead of fresh?
You can, but fresh strawberries really shine on top of this cheesecake! If you only have frozen strawberries, make sure to thaw and drain them well to avoid extra moisture.
What if my cheesecake cracks while baking?
No worries! Cracks can happen, especially if the oven temperature is too high or the cheesecake is overbaked. If it does crack, just cover it with whipped cream and fresh strawberries—it’ll still taste amazing!
How should I store leftovers of the strawberry red velvet cheesecake?
Store any leftovers in the fridge, covered with plastic wrap or in an airtight container, for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly for up to 2 months.
Call to Action
I’d love to hear what you think about this strawberry red velvet cheesecake recipe! If you try it out, please leave a comment below and let me know how it turned out for you. Did you add any of your own creative twists? I’m always excited to hear your ideas! And if you’re on social media, don’t forget to snap a picture of your masterpiece and tag me—I can’t wait to see your beautiful creations! Lastly, if you enjoyed this recipe, a rating would mean the world to me. Happy baking, and enjoy every delicious bite of your cheesecake!
Print
Strawberry Red Velvet Cheesecake Recipe That Wows Every Time
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This strawberry red velvet cheesecake combines rich flavors and vibrant colors for a delightful dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 cup fresh strawberries, sliced
- ½ cup heavy cream
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and vanilla extract.
- In a separate bowl, combine flour, cocoa powder, and red food coloring.
- Gradually add the dry mixture to the cream cheese mixture.
- Pour the batter over the crust in the springform pan.
- Bake for 55-60 minutes until set.
- Let cool, then refrigerate for at least 4 hours.
- Before serving, whip heavy cream and top the cheesecake with fresh strawberries.
Notes
- Use room temperature ingredients for best results.
- Chill the cheesecake overnight for improved flavor.
- Garnish with more strawberries if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: strawberry red velvet cheesecake recipe
