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Irresistible Red Velvet Strawberry

Irresistible Red Velvet Strawberry Cheesecake Delight

  • Author: basmer1517
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

This Red Velvet Strawberry Cheesecake is a stunning dessert that combines the rich flavors of red velvet cake with creamy cheesecake and fresh strawberries.

Ingredients

Scale
  • 18 Red Velvet Oreo Cookies
  • 1/4 cup Unsalted Butter
  • 16 oz Full-Fat Cream Cheese
  • 1 cup Granulated Sugar
  • 1/4 cup Unsweetened Cocoa Powder
  • 3 Large Eggs
  • 1/2 cup Sour Cream or Full-Fat Greek Yogurt
  • 1/2 cup Buttermilk
  • 1 tsp Pure Vanilla Extract
  • 1 tbsp Red Gel Food Coloring
  • 1 cup Fresh Strawberries
  • 2 tbsp Granulated Sugar (for puree)
  • 1 tsp 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.

Notes

  • Use room temperature ingredients for better mixing.
  • Chill the cheesecake overnight for best results.
  • Garnish with whipped cream if desired.
  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 30 g
  • Sodium: 350 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 100 mg

Keywords: Red Velvet Strawberry Cheesecake

Find it online: https://www.recipesmollybaz.com/irresistible-red-velvet-strawberry-2/