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red velvet strawberry cheesecake

Red Velvet Strawberry Cheesecake

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A stunning Red Velvet Strawberry Cheesecake featuring a fudgy red velvet brownie bottom, a thick layer of creamy vanilla cheesecake, and a glossy homemade strawberry topping. Perfect for Valentine's Day or special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup unsalted butter, melted For the crust
  • ¾ cup granulated sugar Divided use
  • ¼ cup unsweetened cocoa powder For the crust
  • 1 teaspoon red gel food coloring Adjust for desired color intensity
  • ¾ cup all-purpose flour For the crust
  • 4 large eggs Room temperature
  • 24 oz cream cheese 3 blocks, softened to room temperature
  • ½ cup sour cream Room temperature
  • 2 teaspoon vanilla extract High quality
  • 2 cups fresh strawberries Chopped, plus more for garnish
  • 1 tablespoon cornstarch Mixed with 1 tablespoon water

Equipment

  • 1 Springform Pan (9-inch) Essential for removal
  • 1 Stand mixer or hand mixer For smooth batter
  • 1 Saucepan For the glaze

Method
 

  1. Preheat oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. Whisk melted butter, ½ cup sugar, cocoa powder, and red dye together, then fold in flour and 1 egg to form the crust batter.
  3. Press batter into the pan and bake for 12 minutes until set; remove and reduce oven temperature to 325°F if it fluctuated.
    pressing red velvet brownie crust into springform pan
  4. Beat softened cream cheese and remaining sugar until perfectly smooth, then add sour cream, vanilla, and remaining eggs one at a time.
    smooth cream cheese filling batter texture
  5. Pour batter over the crust and bake for 55-65 minutes until edges are set but the center still wobbles slightly.
  6. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
  7. Simmer chopped strawberries with a splash of water and sugar until broken down, thicken with cornstarch slurry, and cool completely.
  8. Chill cheesecake for 6+ hours, remove from pan, and top with strawberry glaze before serving.

Nutrition

Serving: 170gCalories: 450kcal

Notes

Ensure all dairy ingredients are at room temperature before starting to prevent lumps. Store leftovers in the refrigerator for up to 5 days. For clean slices, wipe the knife with hot water between cuts.

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