Description
A creamy red velvet cheesecake with a vibrant strawberry swirl, perfect for celebrations.
Ingredients
Scale
- 200 g (about 2 cups) chocolate sandwich cookie crumbs (Oreos)
- 90 g (6 tbsp) unsalted butter, melted
- 900 g (32 oz) full-fat cream cheese, softened
- 200 g (1 cup) granulated sugar
- 240 g (1 cup) sour cream
- 120 ml (1/2 cup) buttermilk
- 16 g (2 tbsp) unsweetened cocoa powder
- 3 large eggs + 1 large yolk
- 30 ml (2 tbsp) red food coloring
- 5 ml (1 tsp) vanilla extract
- 5 ml (1 tsp) white distilled vinegar
- 1/4 tsp (1.5 g) salt
- 300 g (10 oz) fresh strawberries, hulled
- 50 g (1/4 cup) sugar for strawberry puree
Instructions
- Preheat the oven to 160°C (325°F) and prepare the springform pan with foil.
- Make the cookie crust by mixing cookie crumbs with melted butter and pressing into the pan.
- Cook strawberries and sugar to make strawberry puree, then strain.
- Beat cream cheese and sugar until smooth, then mix in other filling ingredients.
- Assemble by pouring cheesecake batter over crust and swirling in strawberries.
- Bake in a water bath for about 50-60 minutes until edges set; internal temp should reach 65°C (150°F).
- Cool, then refrigerate for at least 8 hours before serving.
Notes
Ensure all ingredients are at room temperature for a lump-free batter. Use a water bath to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 27g
- Sodium: 360mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 155mg