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Red Velvet Strawberry Cheesecake

A rich and creamy baked cheesecake with classic red velvet flavor and a glossy fresh strawberry topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups red velvet cake crumbs
  • 4 tbsp unsalted butter melted
  • 1 tbsp sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1 tsp white vinegar
  • 1 tsp red food coloring
Strawberry Topping
  • 2 cups fresh strawberries sliced
  • 0.25 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 2 tbsp water

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan.
  2. Mix red velvet crumbs, melted butter, and sugar. Press into the pan and bake for 10 minutes.
  3. Beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, mixing gently.
  5. Mix in sour cream, vanilla, cocoa powder, vinegar, and food coloring.
  6. Pour filling over crust and smooth the top.
  7. Bake in water bath for 55–65 minutes until center slightly jiggles.
  8. Cool gradually, then chill for at least 4 hours.
  9. Cook strawberries, sugar, lemon juice, cornstarch, and water until thickened.
  10. Cool topping, spread over cheesecake, garnish, slice and serve.

Notes

Chill overnight for best texture and flavor.