Strawberry Red Velvet Cheesecake
A decadent and visually striking dessert combining rich chocolate flavors with sweet strawberries, perfect for special occasions.
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.
Notes
Ensure all dairy ingredients are at room temperature 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 to prevent cracking.