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Red Velvet Strawberry Cheesecake

A decadent dessert that combines the flavors of red velvet cake and creamy cheesecake, topped with fresh strawberries.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • ⅓ cup unsweetened cocoa powder
  • ½ cup sugar
  • ⅓ cup melted butter
For the Cheesecake Filling
  • 2 cups cream cheese, softened Start with room temperature for a smoother filling.
  • 1 cup sugar Add gradually for light and fluffy texture.
  • 1 teaspoon vanilla extract
  • 3 large eggs Use room temperature for best results.
  • ¾ cup all-purpose flour
  • 1.5 tablespoons chocolate syrup
  • 1 tablespoon red food coloring
For the Strawberry Topping
  • 2 cups fresh strawberries, sliced Can be substituted with other fruits.
  • ¼ cup sugar
  • 1 tablespoon lemon juice Helps enhance the flavor of strawberries.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, cocoa powder, sugar, and melted butter until it resembles wet sand.
  3. Press this mixture into the bottom of a 9-inch springform pan and bake for about 10 minutes.
  4. Let the crust cool while you prepare the cheesecake filling.
Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually add in sugar and mix until light and fluffy.
  3. Add the vanilla and eggs one at a time, mixing well after each addition.
  4. Fold in flour, chocolate syrup, and red food coloring until just combined.
  5. Pour the filling over the cooled crust and smooth the top.
  6. Bake for 50-60 minutes, until the center is set but still slightly jiggly.
Cooling and Topping
  1. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours.
  2. While cooling, toss the sliced strawberries with sugar and lemon juice and let them sit for about 15 minutes.
  3. Once ready to serve, remove the cheesecake from the springform pan and top with the strawberry mixture.
  4. Slice and enjoy, being mindful of not devouring the entire dish at once!

Notes

Allowing the cheesecake to cool slowly in the oven prevents cracks. Use room temperature ingredients for a smoother filling. Feel free to experiment with different fruit toppings.