Description
A luxurious Strawberry Red Velvet Cheesecake combining the richness of red velvet, creamy cheesecake, and fresh strawberries, perfect for any celebration.
Ingredients
Scale
- 10 chocolate graham crackers (about 1 1/2 cups / 130g cookie crumbs)
- 1/4 cup melted butter
- 16 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup white granulated sugar
- 1/2 cup mascarpone cheese
- 2 large eggs
- 2 tablespoons cocoa powder
- Red food coloring
- 1 1/2 cups heavy cream, chilled
- 1/2 cup white chocolate chips, melted
- 1/2 cup sweetened condensed milk
- 2 cups diced strawberries, divided
- 1 teaspoon strawberry extract
- 1/4 cup water
- 2 teaspoons unflavored gelatin
- 8 ounces cream cheese, softened (for whipped cream layer)
- 1/3 cup white granulated sugar (for whipped cream layer)
- 2 cups heavy cream, chilled (for whipped cream layer)
- Extra strawberries for garnish
Instructions
- Preheat the oven to 325°F (163°C) and double-wrap a 9-inch springform pan with foil.
- For the crust, pulse chocolate graham crackers until fine crumbs form. Mix with melted butter and press into the bottom of the springform pan.
- For the red velvet cheesecake layer, beat cream cheese until smooth, then add eggs, sugar, mascarpone, and sour cream. Mix until creamy, then add cocoa powder and red food coloring to desired color.
- Pour the cheesecake mixture over the crust and create a water bath. Bake for 1 hour and 10-15 minutes until slightly jiggly in the center. Cool for an hour.
- Add a layer of sliced strawberries on top of the cooled cheesecake.
- Whip the heavy cream until stiff peaks form.
- In another bowl, combine mascarpone cheese, melted white chocolate, sweetened condensed milk, and strawberry extract until smooth. Fold in half of the diced strawberries.
- Dissolve gelatin in 1/4 cup water and mix it into the strawberry mixture. Fold in whipped cream.
- Pour the mousse over the cheesecake and refrigerate for at least 1 hour.
- For the whipped cream topping, beat cream cheese and melted white chocolate with sugar. Fold in heavy cream until fluffy.
- Pipe the whipped cream over the mousse layer and chill overnight.
- Release the cheesecake from the pan and garnish with extra strawberries before serving.
Notes
Ensure all dairy products are at room temperature for smooth mixing. Substitute with gluten-free graham crackers if needed.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg