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Strawberry Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 88 reviews
  • Author: Jessica
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 9 hours 45 minutes (including chilling and setting time)
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Red Velvet Cheesecake is a decadent layered dessert combining a crisp chocolate graham cracker crust with a rich red velvet cheesecake, topped with fresh strawberries and a luscious strawberry mousse layer. Finished with a creamy strawberry whipped cream topping, this elegant cake perfect for special occasions offers a delightful blend of flavors and textures.

Ingredients

Scale

Red Velvet Cheesecake

  • 10 chocolate graham crackers (about 1 1/2 cups or 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 (gel recommended)

Strawberry Mousse

  • 1 1/2 cups heavy cream, chilled
  • 1/2 cup white chocolate chips, melted
  • 1/2 cup sweetened condensed milk
  • 1/2 cup mascarpone cheese
  • 2 cups diced strawberries, divided
  • 1 teaspoon strawberry extract
  • red food coloring (optional)
  • 1/4 cup water
  • 2 teaspoons unflavored gelatin

Strawberry Whipped Cream

  • 8 ounces cream cheese, softened
  • 1/2 cup white chocolate chips, melted
  • 1/3 cup white granulated sugar
  • 1 teaspoon strawberry extract
  • 2 cups heavy cream, chilled
  • Extra strawberries for garnish
  • Sliced strawberries for center layer

Instructions

  1. Prepare the Chocolate Crust: Preheat your oven to 325°F and double-wrap a 9-inch springform pan with foil to prevent leakage. Pulse chocolate graham crackers in a food processor until finely ground, then add melted butter and pulse again until crumbs are evenly coated. Press this crumb mixture firmly into the bottom of the springform pan to form an even crust and set aside.
  2. Make the Red Velvet Cheesecake: In a mixer bowl fitted with a flat beater, beat softened cream cheese for about 5 minutes until smooth and creamy. Add eggs, sugar, mascarpone, and sour cream; mix until fully incorporated and smooth, scraping the bowl often. Add cocoa powder and red food coloring gradually until you achieve the desired vibrant red color. Pour this cheesecake batter evenly over the prepared crust. Place the pan on a large baking sheet and fill the sheet halfway with water for a water bath to ensure gentle, even baking. Bake for 1 hour and 10-15 minutes until the top is set but not browned. Remove from oven and let cool for 1 hour. Arrange a layer of sliced strawberries evenly over the cheesecake.
  3. Prepare the Strawberry Mousse: Whip the 1 1/2 cups of chilled heavy cream in a bowl until stiff peaks form; set aside. In a separate bowl, combine mascarpone, melted white chocolate, sweetened condensed milk, strawberry extract, and half of the diced strawberries, beating until smooth and creamy. Sprinkle gelatin over 1/4 cup water, microwave until dissolved, then stir into the strawberry mixture along with remaining diced strawberries. Gently fold the whipped cream into this strawberry mixture to keep it light and airy. Pour the mousse over the cooled cheesecake layer, spreading evenly to the edges. Refrigerate for at least 1 hour.
  4. Make the Strawberry Whipped Cream: Beat softened cream cheese, melted white chocolate, sugar, and strawberry extract together until smooth. Gradually add 2 cups of chilled heavy cream and whip until a stiff, fluffy whipped cream forms. Transfer this to a pastry bag with a decorating tip and pipe evenly over the mousse layer. Chill the cake overnight to fully set. Before serving, run a spatula along the pan edges to release the cake and garnish with extra strawberries as desired.

Notes

  • For best results, use concentrated gel food coloring to achieve vibrant red in the cheesecake without altering texture.
  • Double wrapping the springform pan with foil prevents water from the water bath leaking into the cheesecake.
  • The water bath ensures even baking and prevents cracks in the cheesecake.
  • If gelatin is unavailable, substitute with agar-agar but adjust quantities as agar sets differently.
  • Chill all cream thoroughly before whipping to achieve maximum volume and stability.
  • Allow the cake to chill overnight to ensure mousse and whipped cream layers set properly for clean slices.

Nutrition

  • Serving Size: 1 slice (1/16 of cake)
  • Calories: 410
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://jessicasrecipes.com/strawberry-red-velvet-cheesecake-recipe/