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Red Velvet Strawberry Cheesecake

Red Velvet Strawberry Cheesecake

A decadent dessert combining the rich flavors of red velvet cake and creamy cheesecake, topped with a vibrant strawberry compote.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs
  • 0.25 cups Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Cheesecake Filling Ingredients
  • 3 8-ounce packages Cream cheese, softened
  • 1.75 cups Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Unsweetened cocoa powder
  • 1 tablespoon Red food coloring (gel)
  • 0.25 cups Sour cream
Strawberry Topping Ingredients
  • 16 ounces Fresh strawberries, hulled and sliced
  • 0.25 cups Granulated sugar
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cornstarch
  • 0.25 cups Water

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Roasting pan
  • Small saucepan

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes.
  2. Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla.
  3. Whisk cocoa powder and red food coloring; add to the cream cheese mixture and beat until combined. Stir in sour cream.
  4. Pour filling over the cooled crust. Place the springform pan in a larger roasting pan; pour boiling water halfway up the sides.
  5. Bake for 50-60 minutes, or until set around the edges but slightly jiggly in the center. Turn off oven; leave cheesecake in with the door ajar for 1 hour.
  6. Cool completely, then refrigerate for at least 4 hours.
  7. For the topping: Combine strawberries, sugar, and lemon juice. Simmer until softened. Whisk cornstarch and water; stir into strawberries. Cook until thickened. Cool completely.
  8. Spread topping over the chilled cheesecake. Refrigerate for at least 30 minutes before serving.

Notes

For a richer red color, use gel food coloring. You can substitute raspberries or other berries for the strawberry topping. Allow the cheesecake to come to room temperature slightly before serving for optimal texture.