Description
Indulge in the decadent delight of this Red Velvet Strawberry Cheesecake, a luscious dessert that combines the rich flavors of red velvet with the freshness of strawberries. Creamy cheesecake sits atop a chocolate cookie crust, topped with a vibrant strawberry compote, making it a show-stopping treat for any occasion.
Ingredients
Scale
For the crust:
- 2 cups crushed chocolate sandwich cookies
- 1/4 cup melted butter
For the cheesecake:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For garnish:
- Whipped cream and extra strawberries (optional)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Make the crust: Mix crushed cookies with melted butter, press into the pan to form the crust.
- Prepare the cheesecake batter: Beat cream cheese and sugar, add sour cream, eggs, cocoa powder, food coloring, and vanilla extract. Pour over crust.
- Bake and cool: Bake for 55 to 65 minutes, cool in the oven, then refrigerate for at least 4 hours.
- Make the strawberry topping: Cook strawberries, sugar, and lemon juice until thickened. Cool.
- Assemble and serve: Spoon the topping over the cheesecake, garnish with whipped cream and strawberries.
Notes
- Ensure cream cheese is softened for a smooth batter.
- Prepare the topping in advance for convenience.
- Adjust cocoa powder for a more intense flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 33 g
- Sodium: 360 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg
