Indulge in the ultimate combination of two beloved desserts: red velvet cake and strawberry cheesecake. This stunning Red Velvet Strawberry Cheesecake is a show-stopping dessert perfect for special occasions or whenever you’re craving something truly decadent.
Ingredients:
For the Red Velvet Crust:
- 1½ cups crushed red velvet cake crumbs
- ¼ cup melted butter
For the Cheesecake Layer:
- 3 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup strawberry puree (fresh or frozen strawberries blended)
For the Strawberry Topping:
- 1 cup strawberry preserves
- Fresh strawberries for garnish
- Whipped cream for garnish
Step-by-Step Instructions:
1. Prepare the Red Velvet Crust:
- Preheat the oven to 325°F (165°C).
- In a medium bowl, mix the red velvet cake crumbs with melted butter until fully combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove and set aside to cool.
2. Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
- Fold in the strawberry puree gently until fully combined.
- Pour the cheesecake batter over the cooled red velvet crust.
- Bake for 55-60 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Turn off the oven, crack the door open slightly, and allow the cheesecake to cool for 1 hour inside the oven.
3. Add the Strawberry Topping:
- In a small saucepan, warm the strawberry preserves over low heat until smooth.
- Pour the warm preserves over the cooled cheesecake, spreading it evenly.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
4. Garnish and Serve:
- Before serving, garnish the cheesecake with fresh strawberries and whipped cream.
- Slice and enjoy this beautiful dessert!
Tips for Red Velvet Strawberry Cheesecake:
- Crust Alternative: You can also use store-bought red velvet cookies for the crust if you’re short on time.
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cheesecake without the strawberry topping for up to 2 months. Thaw in the refrigerator overnight and add the topping before serving.
FAQs About Red Velvet Strawberry Cheesecake:
Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made up to 2 days in advance. Simply store it in the refrigerator and add the strawberry topping before serving.
Can I use other berries for the topping?
Absolutely! Feel free to substitute the strawberries with raspberries, blueberries, or mixed berries for a twist on the classic.
How can I prevent cracks in the cheesecake?
Make sure not to overmix the batter, and allow the cheesecake to cool gradually in the oven after baking to prevent cracking.
Can I use store-bought cake for the crust?
Yes, using store-bought red velvet cake crumbs or cookies will work perfectly for the crust.
This Red Velvet Strawberry Cheesecake is a must-try dessert that combines the richness of red velvet with the creamy goodness of cheesecake. The strawberry topping adds a refreshing burst of flavor, making it a favorite for any gathering or celebration. Enjoy a slice of this luscious treat today!
