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Every time I whip up this Decadent Red Velvet Strawberry Cheesecake, it takes me back to family gatherings where we would gather around the table, laughter filling the air, and plates stacked high with delicious treats. There’s just something magical about the creamy texture of cheesecake combined with the vibrant red hue of red velvet and the freshness of strawberries. The first time I made this cheesecake, my family couldn’t stop talking about how good it was—it became an instant favorite! I know once you try it, you’ll feel the same warmth and joy that this dessert brings to my heart and home.
How to make Decadent Red Velvet Strawberry Cheesecake
Ingredients:
- 1 cup crushed graham crackers: These make a wonderful, crumbly crust that holds everything together. You can use store-bought or crush them yourself, whichever you prefer.
- 2 cups fresh strawberries, sliced: Fresh is best for that burst of flavor. I like to use ripe strawberries for extra sweetness.
- 2 cups cream cheese, softened: The creamy base of our cheesecake. Make sure it’s softened so it mixes well!
- 1/4 cup unsweetened cocoa powder: This adds a rich chocolate flavor—perfect for balancing the sweetness.
- 1/2 cup sugar: Just the right amount for sweetness without overpowering the other flavors.
- 1 cup heavy whipping cream: For that luscious, fluffy topping that you’ll want to dive into!
- 2 large eggs: These help with the structure of the cheesecake, so it sets just right.
- 1 tablespoon vanilla extract: Because everything is better with a hint of vanilla!
- 1/4 cup red velvet cake mix: This is what gives the cheesecake that beautiful red color and rich flavor.
- 1/4 cup butter, melted: This helps bind the crust together.
- 1 tablespoon lemon juice: Brightens all the flavors and cuts through the richness.
- Pinch of salt: Just a small amount to enhance all the flavors.
Now that you have your ingredients, let’s dive into how to create this delectable cheesecake.
Step-by-Step Guide:
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Preheat your oven to 325°F (163°C). Trust me, this is essential for getting that perfect cheesecake texture!
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In a mixing bowl, combine the crushed graham crackers and melted butter. Mix them well until you have a crumbly, sandy texture.
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Press this mixture into the bottom of a 9-inch springform pan to form your crust. Make sure to pack it down firmly, so it stays together when you slice the cheesecake.
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In another bowl, beat together the cream cheese and sugar until nice and smooth. You want it fluffy and creamy with no lumps—this is a key step!
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Add the eggs one at a time, mixing well after each. Then mix in the vanilla extract, lemon juice, and a pinch of salt. Each of these adds layers of flavor that make your cheesecake irresistible!
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Gently fold in the red velvet cake mix and unsweetened cocoa powder until everything is combined and the batter is beautifully uniform in color.
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Pour half of this luscious cheesecake batter over your graham cracker crust and spread it evenly with a spatula.
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Now, layer your sliced strawberries on top of this batter. Feel free to get creative with the arrangement!
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Pour the rest of the cheesecake batter over the strawberries, making sure to cover them completely.
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Bake in your preheated oven for 45-50 minutes. The middle should be set but still a little jiggly. Remember, it will continue to set as it cools.
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Once baked, turn off the oven and leave the cheesecake inside for about an hour. This gradual cooling helps prevent cracks!
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After that hour, let it cool completely at room temperature before popping it into the refrigerator. Let it chill for at least 4 hours or, even better, overnight.
While we wait for our masterpiece to chill, let’s chat about why I absolutely love making this dish. Not only does it taste phenomenal, but it also brings my family together. There’s something special about presenting this vibrant cheesecake at gatherings. Everyone’s eyes light up when they see it, and their smiles grow even wider with each bite.
What You’ll Need: For this recipe, you’ll want a 9-inch springform pan. It makes it easy to remove the cheesecake without damaging it. You’ll also need mixing bowls, a hand mixer or stand mixer, a spatula, and measuring cups for convenience.
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Tips for Perfect Results:
- Room temperature ingredients: Always start with your cream cheese and eggs at room temperature. It makes mixing so much easier and ensures a creamy texture.
- Whip your cream properly: When you’re making the whipped cream topping, make sure to whip it until you see stiff peaks. This means it will hold its shape beautifully when spreading over your cheesecake.
- Use fresh strawberries: Fresh is key, so try to pick the ripest and sweetest strawberries you can find. It really makes a difference!
Serving Suggestions and Sides: This cheesecake is a star on its own, but pairing it with a cup of coffee or tea for an afternoon treat makes for a lovely experience. I also enjoy serving it with extra sliced strawberries on the side or a drizzle of chocolate sauce for a touch of elegance. If you really want to take it over the top, a scoop of vanilla ice cream goes perfectly!
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Leftovers: If you have any leftovers (which, let’s be honest, isn’t likely in my house!) you can store it in the fridge, covered, for up to 3 days. Just make sure to cover it tightly so it keeps all its deliciousness. I recommend letting it sit out for a few minutes at room temperature before slicing to make it easier to cut.
FAQs:
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Can I use low-fat cream cheese? You can absolutely use low-fat cream cheese, but just keep in mind that it might alter the creamy texture a bit. I’ve tried it, and while it’s not quite as rich, it still tastes good!
Can I make this cheesecake ahead of time? Yes, you can! In fact, I recommend making it a day ahead. It gets even better as it chills and the flavors meld together beautifully.
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What if I can’t find red velvet cake mix? If you can’t find it, you could add more cocoa powder and some food coloring to get that signature red hue. But trust me, the cake mix adds a subtle flavor too!
This Decadent Red Velvet Strawberry Cheesecake has nestled itself into my heart and become a cherished recipe that I love to share. With each slice, I’m reminded of family gatherings and the joy that comes from sharing good food with loved ones. I can’t wait for you to try it for yourself. I promise you’re going to adore how creamy and delicious it is, and I just know your family will be asking for seconds! Enjoy the experience of baking, and let me know how it arrives at your dinner table!
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Decadent Red Velvet Strawberry Cheesecake
Ingredients
Crust Ingredients
- 1 cup crushed graham crackers These make a wonderful, crumbly crust that holds everything together.
- 1/4 cup butter, melted This helps bind the crust together.
Cheesecake Filling
- 2 cups cream cheese, softened Make sure it’s softened so it mixes well.
- 1/2 cup sugar Just the right amount for sweetness without overpowering the other flavors.
- 2 large eggs These help with the structure of the cheesecake.
- 1 tablespoon vanilla extract Because everything is better with a hint of vanilla!
- 1 tablespoon lemon juice Brightens all the flavors.
- 1/4 cup red velvet cake mix This is what gives the cheesecake that beautiful red color.
- 1/4 cup unsweetened cocoa powder This adds a rich chocolate flavor.
- pinch salt Just a small amount to enhance all the flavors.
Topping Ingredients
- 1 cup heavy whipping cream For that luscious, fluffy topping.
- 2 cups fresh strawberries, sliced Fresh is best for that burst of flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until crumbly.
- Press this mixture into the bottom of a 9-inch springform pan to form your crust.
Cheesecake Filling
- In another bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each. Then mix in the vanilla extract, lemon juice, and a pinch of salt.
- Gently fold in the red velvet cake mix and cocoa powder until combined.
- Pour half of the cheesecake batter over the crust and spread it evenly.
- Layer the sliced strawberries on top of the batter.
- Pour the rest of the cheesecake batter over the strawberries, covering them completely.
Baking
- Bake in the preheated oven for 45-50 minutes.
- Turn off the oven and leave the cheesecake inside for about an hour.
- Let it cool completely at room temperature before refrigerating it for at least 4 hours or overnight.