Description
This indulgent Red Velvet Strawberry Cheesecake is a show-stopping dessert with a decadent chocolate cookie crust, a creamy red velvet cheesecake filling, and a sweet, fresh strawberry topping. Perfect for special occasions or when you want to impress your guests with a beautiful and delicious treat.
Ingredients
Scale
- 1 1/2 cups crushed chocolate sandwich cookies
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 oz red food coloring
- 1 cup chopped strawberries
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 325°F (165°C).
- In a bowl, combine crushed cookies and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition.
- Mix in sour cream, buttermilk, vanilla extract, cocoa powder, and red food coloring until well combined.
- Pour the batter over the crust and bake for 45-50 minutes, or until the center is almost set (it should still have a slight jiggle).
- Cool the cheesecake on a wire rack, then refrigerate for at least 4 hours to set.
- In a small saucepan, combine chopped strawberries and powdered sugar. Cook over low heat until strawberries soften and the mixture thickens.
- Cool the strawberry topping, then spread it evenly over the chilled cheesecake before serving.
Notes
- Make sure the cheesecake is fully chilled before serving to ensure the best texture.
- If you prefer a smoother topping, you can puree the strawberries before cooking them down.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes