Description

This Red Velvet Strawberry Cheesecake is a luscious and visually stunning dessert combining a rich red velvet cake crust with a creamy strawberry-infused cheesecake filling, topped with a fresh strawberry glaze and whipped cream. Perfect for special occasions or an indulgent treat, it balances the classic flavors of red velvet and cheesecake with the freshness of strawberries for a unique and delightful dessert experience.

Ingredients

Scale

For the Red Velvet Crust:

1½ cups (180g) crushed red velvet cake crumbs (or make from scratch using a box mix)
⅓ cup (75g) melted unsalted butter
2 tbsp (25g) granulated sugar
¼ tsp vanilla extract

For the Strawberry Cheesecake Filling:

24 oz (680g) full-fat cream cheese, softened to room temperature
¾ cup (150g) granulated sugar
1 tbsp (15ml) fresh lemon juice
1 tsp pure vanilla extract
3 large eggs, at room temperature
½ cup (120ml) sour cream
1 cup (150g) finely chopped fresh strawberries, plus extra for garnish
1 tbsp (15ml) strawberry puree (from blended strawberries, strained)

For the Strawberry Glaze:

1 cup (150g) fresh strawberries, hulled and chopped
¼ cup (50g) granulated sugar
1 tbsp (15ml) water
1 tsp cornstarch mixed with 1 tsp cold water
1 tsp lemon juice

For Topping:

1 cup (240ml) heavy whipping cream, chilled
2 tbsp (25g) powdered sugar
1 tsp vanilla extract
Fresh strawberries, sliced or whole, for garnish
Optional: candied cherries or chocolate curls

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Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. In a bowl, combine red velvet cake crumbs, melted butter, sugar, and vanilla. Press firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and let cool while preparing the filling.
Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar, lemon juice, and vanilla; mix until well combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream until smooth. Fold in chopped strawberries and strawberry puree gently to maintain texture.
Assemble & Bake: Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Place the pan in a larger baking dish and add hot water halfway up the sides (water bath method). Bake for 50–55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar for 1 hour to prevent cracking. Remove from the water bath and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or overnight.
Prepare the Glaze: In a small saucepan, combine strawberries, sugar, water, and lemon juice. Simmer over medium heat for 8–10 minutes until soft. Strain through a fine mesh sieve to remove seeds. Return to the saucepan, bring back to a simmer, then stir in the cornstarch slurry. Cook for 1 minute until thickened. Let cool completely—this will thicken further as it cools.
Whip the Cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Finish & Serve: Once the cheesecake is fully chilled, carefully remove from the pan. Drizzle the cooled strawberry glaze over the top, letting it cascade down the sides. Pipe whipped cream rosettes around the edge and center. Garnish with fresh strawberries and optional candied cherries or chocolate curls.

Notes

Use room temperature cream cheese and eggs to ensure a smooth cheesecake filling without lumps.
The water bath helps prevent cracking and ensures even baking of the cheesecake.
Chilling the cheesecake overnight improves flavor development and texture.
If unavailable, strawberry puree can be made by blending fresh strawberries and straining out seeds.
Optional garnishes like candied cherries or chocolate curls add a decorative touch and extra flavor.
Make sure to cool the cheesecake completely before applying the glaze and whipped cream topping to prevent melting.