Description
A creamy and stunning dessert featuring layers of rich strawberry flavors and a crunchy red velvet crust, perfect for any occasion.
Ingredients
Scale
- 1½ cups (180g) crushed red velvet cake crumbs (or made from scratch using a box mix)
- ⅓ cup (75g) melted unsalted butter
- 2 tbsp (25g) granulated sugar
- ¼ tsp vanilla extract
- 24 oz (680g) full-fat cream cheese, softened to room temperature
- ¾ cup (150g) granulated sugar
- 1 tbsp (15ml) fresh lemon juice
- 1 tsp pure vanilla extract
- 3 large eggs, at room temperature
- ½ cup (120ml) sour cream
- 1 cup (150g) finely chopped fresh strawberries, plus extra for garnish
- 1 tbsp (15ml) strawberry puree (from blended strawberries, strained)
- 1 cup (150g) fresh strawberries, hulled and chopped (for glaze)
- ¼ cup (50g) granulated sugar (for glaze)
- 1 tbsp (15ml) water (for glaze)
- 1 tsp cornstarch mixed with 1 tsp cold water (for glaze)
- 1 tsp lemon juice (for glaze)
- 1 cup (240ml) heavy whipping cream, chilled (for topping)
- 2 tbsp (25g) powdered sugar (for topping)
- 1 tsp vanilla extract (for topping)
- Fresh strawberries, sliced or whole, for garnish
- Optional: candied cherries or chocolate curls
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper at the bottom and lightly grease the sides. Mix the crushed red velvet cake crumbs, melted butter, sugar, and vanilla. Press this mixture firmly into the base of the pan and bake for 10 minutes. Set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, lemon juice, and vanilla. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and gently fold in the chopped strawberries and strawberry puree.
- Assemble & Bake: Pour the cheesecake filling over the cooled crust. Tap the pan on the counter to release air bubbles. Place the pan in a larger baking dish and pour hot water halfway up the sides. Bake for 50–55 minutes or until the center is set but slightly jiggly. Leave the cheesecake in the oven with the door ajar for one hour, then cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight.
- Prepare the Glaze: In a saucepan, combine chopped strawberries, sugar, water, and lemon juice. Simmer over medium heat for about 8–10 minutes. Strain and return to the saucepan. Add the cornstarch slurry and thicken for about a minute, then cool completely.
- Whip the Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Finish & Serve: Remove the cheesecake from the pan. Drizzle the cooled strawberry glaze over the top. Use a piping bag for whipped cream rosettes and garnish with fresh strawberries and optional ingredients.
Notes
Ensure cream cheese and eggs are at room temperature for smooth texture. Use a water bath to prevent cracking during baking.
- Prep Time: 20
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg