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Red Velvet Strawberry Cheesecake

A stunning decadent dessert featuring a red velvet cookie crust, creamy vanilla cheesecake filling with strawberry chunks, and a glossy strawberry compote topping.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Crust
  • 1.5 cups all-purpose flour
  • 2 tbsp cocoa powder unsweetened
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 1 tbsp red food coloring gel preferred
  • 1 tsp vanilla extract
Cheesecake Filling
  • 32 oz cream cheese softened to room temp
  • 1.25 cups granulated sugar
  • 0.5 cup sour cream room temp
  • 1 tbsp vanilla extract
  • 4 eggs large, room temp
  • 1 cup fresh strawberries finely chopped
  • 2 tbsp flour to coat berries
Strawberry Topping
  • 2 cups fresh strawberries halved
  • 0.5 cup granulated sugar
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 tbsp lemon juice

Equipment

  • 9-inch Springform Pan
  • Large Roasting Pan (for water bath)
  • Electric Mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the bottom securely in aluminum foil.
  2. Mix flour, sugar, and cocoa powder. Add melted butter, red food coloring, and vanilla. Mix until crumbly.
  3. Press mixture into the bottom of the pan. Bake for 10 minutes, then cool. Reduce oven to 325°F (163°C).
  4. Beat cream cheese and sugar until smooth. Add sour cream and vanilla.
  5. Add eggs one at a time, mixing gently on low speed. Do not overmix.
  6. Toss chopped strawberries with 2 tbsp flour, then fold into the batter.
  7. Pour batter over crust. Place springform pan in a roasting pan filled halfway with boiling water.
  8. Bake for 60-70 minutes until edges are set but center jiggles. Turn off oven and let cool inside for 1 hour.
  9. Chill in refrigerator for at least 6 hours.
  10. Cook topping strawberries, sugar, and lemon juice until soft. Add cornstarch slurry and boil until thick. Cool and pour over cheesecake.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps and cracks.