Description
A luxurious red velvet cheesecake with a creamy filling, tangy cream cheese, and a vibrant strawberry swirl.
Ingredients
Scale
- 200 g (2 cups) graham cracker crumbs
- 115 g (1/2 cup) unsalted butter, browned
- 50 g (1/4 cup) granulated sugar (for crust)
- 900 g (32 oz) full-fat cream cheese
- 200 g (1 cup) granulated sugar (for filling)
- 240 ml (1 cup) sour cream
- 2 tsp vanilla extract
- 15 g (1 tbsp) Dutch-process cocoa
- 1 tsp fine salt
- 4 large eggs
- 1–2 tsp red gel food coloring (optional)
- 300 g (10.5 oz) fresh strawberries
- 40 g (3 tbsp) granulated sugar (for strawberry swirl)
- Fresh sliced strawberries and whipped cream (for topping, optional)
Instructions
- Preheat oven to 175°C (350°F). Brown butter and mix with graham cracker crumbs and sugar. Press into the springform pan and bake for 8-10 minutes. Let cool.
- Cook hulled strawberries with sugar until syrupy. Puree and strain the mixture. Chill the concentrated purée.
- Lower the oven to 160°C (325°F). Beat cream cheese until smooth, then add sugar, sour cream, vanilla, cocoa, and salt. Beat in eggs one at a time.
- Add food coloring if desired, then pour filling into crust and smooth the top.
- Spoon strawberry purée on top and swirl gently. Wrap the pan in foil and place in a water bath, then bake for 55-65 minutes.
- Cool in the pan for 1 hour, then chill in the fridge for at least 8 hours.
- Remove from the springform and garnish with berries and whipped cream if desired.
Notes
Chill the bowl and beaters before use to prevent overheating. Avoid overmixing to prevent cracks.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 38g
- Sodium: 410mg
- Fat: 41g
- Saturated Fat: 23g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 160mg