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RECIPES

Strawberry Cheesecake with Red Velvet Crust

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Strawberry Cheesecake with Red Velvet Crust

 

Ingredients:

For the Red Velvet Crust:

  • 1 1/2 cups crushed red velvet cake (you can use a boxed mix or homemade)
  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice

For the Strawberry Topping:

  • 1 pint fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 tablespoon lemon juice

Instructions:

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  1. Prepare the Red Velvet Crust:
    • Preheat your oven to 325°F (160°C).
    • In a medium bowl, mix the crushed red velvet cake crumbs and melted butter until well combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
    • Bake for 10 minutes, then set aside to cool.
  2. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the sour cream, vanilla extract, and lemon juice until fully combined.
    • Pour the cheesecake filling over the cooled red velvet crust.
  3. Bake the Cheesecake:
    • Place the springform pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
    • Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
    • Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
  4. Prepare the Strawberry Topping:
    • In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice.
    • Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
    • Remove from heat and let cool completely.
  5. Assemble and Serve:
    • Remove the chilled cheesecake from the springform pan and place it on a serving plate.
    • Spoon the cooled strawberry topping over the cheesecake.
    • Serve chilled and enjoy!

This strawberry cheesecake with a red velvet crust is sure to be a hit with its rich, creamy filling and delightful combination of flavors. Enjoy!

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