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Irresistible Red Velvet Strawberry Cheesecake Recipe

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This Red Velvet Strawberry Cheesecake is a stunning dessert that combines the rich flavors of red velvet cake with creamy cheesecake and fresh strawberries. Perfect for celebrations or a special treat, this dessert will leave everyone asking for more!

Ingredients

  • Red Velvet Oreo Cookies
  • Unsalted Butter
  • Full-Fat Cream Cheese
  • Granulated Sugar
  • Unsweetened Cocoa Powder
  • Large Eggs
  • Sour Cream or Full-Fat Greek Yogurt
  • Buttermilk
  • Pure Vanilla Extract
  • Red Gel Food Coloring
  • Fresh Strawberries
  • Granulated Sugar (for puree)
  • Non-Alcoholic Strawberry Extract (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Lightly grease a 9-inch springform pan and wrap the outside with heavy-duty aluminum foil.
  3. In a food processor, finely crush the Red Velvet Oreo cookies until they resemble fine crumbs.
  4. Melt the unsalted butter and pour it over the cookie crumbs, mixing until evenly moistened.
  5. Press the mixture firmly into the bottom of the prepared springform pan and bake for 8-10 minutes.
  6. Remove from the oven and let it cool slightly.
  7. Hull and chop about 1 cup of fresh strawberries and combine with 1-2 tablespoons of granulated sugar in a saucepan.
  8. Cook over medium heat until the strawberries break down, about 5-7 minutes, then mash or blend until smooth.
  9. Let the strawberry puree cool completely.
  10. In a large mixing bowl, beat the room temperature full-fat cream cheese until smooth.
  11. Gradually add the granulated sugar, then mix in the cocoa powder, buttermilk, sour cream (or Greek yogurt), and vanilla extract.
  12. Stir in the red gel food coloring until desired color is achieved.
  13. Add the eggs one at a time, mixing on low speed until just incorporated.
  14. Pour half of the red velvet cheesecake batter over the cooled crust.
  15. Dollop spoonfuls of the cooled strawberry puree over the batter, then pour the remaining red velvet batter on top.
  16. Add more dollops of strawberry puree and swirl gently with a knife or skewer.
  17. Place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan halfway up the sides.
  18. Bake for 60-75 minutes until the edges are set but the center jiggles slightly.
  19. Turn off the oven, prop the door open, and let the cheesecake cool in the water bath for 1 hour.
  20. Remove the cheesecake from the water bath and let it cool completely on a wire rack for 1-2 hours.
  21. Cover loosely with plastic wrap and refrigerate for at least 6-8 hours or overnight.
  22. Before serving, run a thin knife around the edge of the cheesecake and arrange fresh strawberries on top.

Nutrition

Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. A water bath is recommended for even baking and a creamy texture.

Find it online: https://softtasty.com/irresistible-red-velvet-strawberry-cheesecake-recipe/