Strawberry Red Velvet Cheesecake
Why Make This Recipe
Strawberry Red Velvet Cheesecake is the perfect treat for Valentine’s Day or any special occasion. Combining the rich flavors of chocolate and sweet strawberries, this dessert is sure to impress. The creamy cheesecake layer sits atop a buttery graham cracker crust, and the vibrant red color makes it visually appealing. It’s a delightful way to celebrate love and sweet moments.
How to Make Strawberry Red Velvet Cheesecake
Ingredients
- 2 cups Chocolate Graham Crackers
- 1/2 cup Melted Butter (Binds the cookie crumbs together for a firm crust.)
- 16 oz Cream Cheese (Main ingredient for the cheesecake layer, providing a creamy texture. Ensure it’s softened for easy mixing.)
- 1/2 cup Sour Cream (Adds tanginess and creaminess to the cheesecake layer. Substitution: Regular cream can be used.)
- 1 cup Granulated Sugar (Sweetens the cheesecake and balances flavors.)
- 8 oz Mascarpone Cheese (Offers additional creaminess and richness to the cheesecake layer.)
- 3 large Eggs (Provides structure and stability to the cheesecake. Beaten until pale yellow for optimal incorporation.)
- 2 tbsp Cocoa Powder (Adds the signature chocolate flavor to the red velvet layer.)
- 1 tbsp Red Food Coloring (Gives the cheesecake its vibrant red hue. Concentrated gel color recommended for best results.)
- 1 cup Heavy Cream (Essential for the mousse, contributing to its fluffiness. Chilled for best results.)
- 1/2 cup White Chocolate Chips (Adds sweetness and smooth texture to the mousse.)
- 1/2 cup Sweetened Condensed Milk (Enhances sweetness and richness in the mousse.)
- 1 cup Diced Strawberries (Provides freshness and flavor in the mousse as well as garnishing.)
- 1 tsp Strawberry Extract (Intensifies the strawberry flavor.)
- 1 tbsp Unflavored Gelatin (Helps set the mousse layer, ensuring it holds its shape.)
- 4 oz Cream Cheese (Base for the whipped cream, adding creaminess.)
- 1/2 cup Melted White Chocolate (Adds a touch of sweetness and richness.)
- 1 tbsp Sugar (Sweetens the whipped cream.)
- 1 cup Heavy Cream (Essential for volume and fluffiness in the whipped cream.)
- 1 cup Extra Strawberries (Enhances presentation for a beautiful finish.)
Directions
- Preheat your oven to 325°F (160°C).
- Crush the chocolate graham crackers until fine. Mix them with melted butter and press into the bottom of a springform pan to form a crust.
- In a large bowl, beat the softened cream cheese, sour cream, granulated sugar, and mascarpone cheese until smooth.
- Add in the eggs one by one, mixing well after each addition. Then stir in cocoa powder, red food coloring, and mix until fully combined.
- Pour the cheesecake batter over the crust and bake for about 50-60 minutes. Turn off the oven and let it cool inside for an hour.
- Meanwhile, prepare the mousse. Whip the chilled heavy cream until fluffy. Fold in melted white chocolate, sweetened condensed milk, diced strawberries, strawberry extract, and gelatin. Mix until well combined.
- Once the cheesecake is completely cool, spread the mousse layer on top and refrigerate for at least 4 hours or until set.
- For the whipped cream, beat the cream cheese until smooth, then add melted white chocolate and sugar. Finally, whip the heavy cream until fluffy and fold it into the cream cheese mixture.
- Spread whipped cream over the mousse layer, and garnish with extra strawberries.
How to Serve Strawberry Red Velvet Cheesecake
Slice the cheesecake into generous pieces and serve it chilled. This dessert pairs wonderfully with a cup of coffee or a glass of sweet wine. It also makes a fantastic centerpiece for any dessert table.
How to Store Strawberry Red Velvet Cheesecake
Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. If you need to keep it longer, you can freeze the cheesecake. Just wrap it tightly with plastic wrap and then aluminum foil.
Tips to Make Strawberry Red Velvet Cheesecake
- Ensure that all dairy ingredients are at room temperature before mixing for a smooth batter.
- Use high-quality cocoa powder and food coloring for better flavor and color.
- Don’t skip letting the cheesecake cool in the oven; this helps prevent cracking.
- For added texture, you can sprinkle crushed strawberries or chocolate shavings on top before serving.
Variation
For a different twist, try adding crushed nuts to the crust or mixing in a layer of raspberry puree into the mousse for a berry blend. You can also experiment with different fruit toppings, like blueberries or mangoes, instead of strawberries.
FAQs
1. Can I use a different type of crust?
Yes! You can use regular graham crackers, Oreo cookies, or even a nut-based crust if you prefer a gluten-free option.
2. Is it okay to make this dessert a day in advance?
Absolutely! In fact, this dessert tastes even better after sitting in the fridge for a day, as the flavors meld together beautifully.
3. What should I do if my cheesecake cracks during baking?
If your cheesecake cracks, don’t worry too much. It’s normal. You can hide the cracks with whipped cream or berries when you serve it.
Strawberry Red Velvet Cheesecake
Ingredients
For the crust
- 2 cups Chocolate Graham Crackers Crushed into fine crumbs.
- 1/2 cup Melted Butter Binds the cookie crumbs together.
For the cheesecake layer
- 16 oz Cream Cheese Ensure it’s softened for easy mixing.
- 1/2 cup Sour Cream Regular cream can be used as a substitution.
- 1 cup Granulated Sugar Sweetens the cheesecake.
- 8 oz Mascarpone Cheese Adds creaminess and richness.
- 3 large Eggs Beaten until pale yellow.
- 2 tbsp Cocoa Powder Adds chocolate flavor.
- 1 tbsp Red Food Coloring Concentrated gel color recommended.
For the mousse layer
- 1 cup Heavy Cream Chilled for best results.
- 1/2 cup White Chocolate Chips Adds sweetness and texture.
- 1/2 cup Sweetened Condensed Milk Enhances sweetness.
- 1 cup Diced Strawberries For freshness in the mousse.
- 1 tsp Strawberry Extract Intensifies strawberry flavor.
- 1 tbsp Unflavored Gelatin Helps set the mousse layer.
For the whipped cream topping
- 4 oz Cream Cheese Base for the whipped cream.
- 1/2 cup Melted White Chocolate Adds sweetness.
- 1 tbsp Sugar Sweetens the whipped cream.
- 1 cup Heavy Cream Essential for volume.
For garnish
- 1 cup Extra Strawberries Enhances presentation.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Crush the chocolate graham crackers until fine. Mix with melted butter and press into the bottom of a springform pan to form a crust.
- In a large bowl, beat the softened cream cheese, sour cream, granulated sugar, and mascarpone cheese until smooth.
- Add in the eggs one by one, mixing well after each addition. Then stir in cocoa powder, red food coloring, and mix until fully combined.
- Pour the cheesecake batter over the crust and bake for about 50-60 minutes. Turn off the oven and let it cool inside for an hour.
Mousse Preparation
- Whip the chilled heavy cream until fluffy. Fold in melted white chocolate, sweetened condensed milk, diced strawberries, strawberry extract, and gelatin. Mix until well combined.
Assembly
- Once the cheesecake is completely cool, spread the mousse layer on top and refrigerate for at least 4 hours or until set.
- For the whipped cream, beat the cream cheese until smooth, then add melted white chocolate and sugar. Whip the heavy cream until fluffy and fold it into the cream cheese mixture.
- Spread whipped cream over the mousse layer and garnish with extra strawberries.
