Go Back
To make the Red Velvet Strawberry Cheesecake, gather these items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 tablespoons unsweetened cocoa powder - 1 tablespoon red food coloring - 1 cup fresh strawberries, pureed until smooth - 1 cup whipped cream (for topping) - Fresh strawberries, halved, for garnish You can swap some items if needed: - Use cookies instead of graham crackers for the crust. - Coconut oil can replace unsalted butter. - For a lighter option, use Neufchâtel cheese instead of cream cheese. - You can use maple syrup instead of granulated sugar. - If you don’t have fresh strawberries, try frozen strawberries after thawing. Selecting the best ingredients makes a huge difference: - For cream cheese, look for a smooth texture and freshness. - When picking strawberries, choose ones that are bright red and firm. - Ensure the strawberries have a sweet smell; this shows they are ripe. - Check expiration dates on your cream cheese and eggs to ensure freshness. - Choose unsalted butter for better control over your cheesecake’s sweetness. By using quality ingredients, you create a delightful cheesecake that everyone will love! {{ingredient_image_2}} First, preheat your oven to 325°F (160°C). In a medium mixing bowl, combine these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar Stir until it looks like wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan. This creates a solid crust. Bake for 10 minutes, then let it cool completely. In a large mixing bowl, beat together: - 2 cups cream cheese, softened - 1 cup powdered sugar Use an electric mixer until smooth. Add in the eggs, one at a time. Mix well after each addition. Then blend in: - 1 teaspoon pure vanilla extract - 2 tablespoons unsweetened cocoa powder - 1 tablespoon red food coloring Stir until the color is even. Now, fold in 1 cup of pureed strawberries gently with a rubber spatula. This keeps some pink swirls for a pretty look. Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula. Bake for 45-50 minutes. The edges should be set, and the center should jiggle slightly. This means it’s airy and perfect. After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. This helps to prevent cracks. Cover it and refrigerate for at least 4 hours, or overnight for the best flavor. When making red velvet strawberry cheesecake, avoid these common errors: - Overmixing the Batter: This can lead to a dense texture. Mix just until combined. - Incorrect Oven Temperature: Always preheat your oven. An oven that is too hot can burn the edges. - Not Cooling Gradually: Rapid temperature changes can cause cracks. Leave the cheesecake in the oven to cool. - Skipping the Refrigeration: Chill the cheesecake for at least four hours. This helps firm it up and enhances flavor. To get a creamy and smooth cheesecake: - Use Room Temperature Ingredients: Let your cream cheese and eggs sit out for about 30 minutes before use. - Beat the Cream Cheese Well: Whip the cream cheese until there are no lumps. This creates a silky texture. - Gently Fold in Puree: When adding strawberry puree, fold it in slowly. This helps maintain a marbled look. - Check for a Slight Jiggle: When baking, the center should jiggle slightly but not be liquid. This means it's done. Having the right tools makes baking easier: - Springform Pan: Use a 9-inch springform pan for easy removal. - Electric Mixer: A hand or stand mixer helps achieve a smooth batter quickly. - Rubber Spatula: This is perfect for folding in ingredients without deflating the batter. - Cooling Rack: A rack helps cool the cheesecake evenly. - Sharp Knife: Use a sharp knife to slice clean pieces for serving. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing. This helps achieve a smoother and creamier cheesecake filling. Don’t Overmix the Batter: When folding in the strawberry puree, be gentle to maintain the marbled effect. Overmixing can lead to a uniform color and lose the cheesecake's visual appeal. Cooling Technique: Gradually cooling the cheesecake in the oven helps prevent cracks. Avoid sudden temperature changes by leaving the oven door open slightly after baking. Chill Overnight: For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to firm up properly. {{image_4}} You can change the flavor with different fruit purees. Try using raspberries for a tart twist. Blueberries offer a sweet and slightly tangy option. Peaches add a soft, delicate flavor. Each fruit gives a unique taste and color. You can blend these fruits until smooth, just like strawberries. Mixing different purees can create fun flavor combos. If you want to switch up the flavor, consider adding lemon zest for a bright taste. Chocolate lovers can add melted chocolate into the filling. You can also use peanut butter for a nutty kick. Each option will change the taste but still keep that creamy texture. Mix in these flavors gently to keep the cheesecake smooth and rich. For a gluten-free crust, swap graham cracker crumbs for almond flour or gluten-free cookies. You can also use oats as a base. Just blend them until fine and mix with melted butter. Press this mixture into your pan like the original crust. This way, everyone can enjoy a slice, no matter their diet. Make sure to check labels for gluten-free products. To keep your red velvet strawberry cheesecake fresh, cover it tightly with plastic wrap. You can also use an airtight container. Store it in the fridge for up to five days. This will help retain its creamy texture and rich flavor. Make sure to slice pieces as needed, so you don’t disturb the rest of the cheesecake. If you want to freeze your cheesecake, first let it cool completely. Wrap it well in plastic wrap, then foil. This keeps it safe from freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. This helps keep the texture smooth. To enjoy your cheesecake warm, use a microwave. Heat individual slices for about 15-20 seconds. This warms them without cooking them further. Avoid reheating the whole cheesecake, as it can change the texture. If you want a bit of warmth, let it sit at room temperature for about 30 minutes before serving. Yes, you can make this cheesecake ahead of time. It tastes even better after chilling overnight. Just cover it well and store it in the fridge. This way, the flavors deepen, and the texture firms up nicely. The cheesecake is done when the edges are set. The center should have a slight jiggle. A toothpick inserted in the center should come out mostly clean. Keep an eye on it to avoid overbaking. You can use mascarpone cheese as a substitute. It gives a rich and creamy texture. You may also mix cream cheese with ricotta for a lighter feel. Just keep in mind that the taste will change slightly. If you want a natural option, use beet juice or puree. This adds color without artificial ingredients. Raspberry or pomegranate juice can also work but may change the flavor a bit. To prevent cracks, cool the cheesecake slowly in the oven. After baking, leave the oven door cracked for an hour. Also, avoid overmixing the batter. This keeps air bubbles from forming, which can cause cracks. This post guides you through making a delicious cheesecake. We covered key ingredients, detailed instructions, and helpful tips. You learned how to avoid mistakes and achieve a creamy texture. I shared ways to customize your cheesecake and how to store leftovers properly. Remember, perfecting cheesecake takes practice, but don’t give up. Keep experimenting with flavors and methods. Enjoy every bite of your cheesecake journey!

Red Velvet Strawberry Cheesecake

A deliciously rich and vibrant cheesecake with a red velvet twist, topped with fresh strawberries and whipped cream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 cups cream cheese, softened
  • 1 cups powdered sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon red food coloring
  • 1 cups fresh strawberries, pureed
  • 1 cups whipped cream (for topping)
  • to taste fresh strawberries, halved, for garnish

Instructions
 

  • Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture is evenly moistened and resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to create a solid crust. Bake the crust for 10 minutes, then remove it and let it cool completely.
  • Make the Cheesecake Filling: In a spacious mixing bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until creamy and smooth. Gradually incorporate the eggs, one at a time, ensuring they are fully blended in before adding the next. Mix in the pure vanilla extract, cocoa powder, and red food coloring until uniform in color and texture.
  • Incorporate Strawberry Puree: Carefully fold in the pureed strawberries into the cheesecake batter using a rubber spatula. Stir gently until just combined, being careful not to overmix.
  • Bake the Cheesecake: Pour the cheesecake mixture over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula. Bake for approximately 45-50 minutes, or until the edges are set and the center has a slight jiggle.
  • Cool and Refrigerate: After baking, turn off the oven and crack open the oven door slightly. Allow the cheesecake to cool gradually in the oven for about an hour. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, but overnight is ideal.
  • Serve: When ready to serve, take the cheesecake out of the refrigerator and top it generously with whipped cream. Decorate with halved fresh strawberries on top.

Notes

For best flavor and texture, refrigerate overnight.
Keyword cheesecake, red velvet, strawberry