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Strawberry Red Velvet Cheesecake Recipe

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This indulgent dessert combines the rich flavors of red velvet cheesecake, strawberry mousse, and strawberry whipped cream to create a luxurious, multi-layered treat that's perfect for special occasions.

Ingredients

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

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

8 ounces cream cheese, softened

1/3 cup white granulated sugar

2 cups heavy cream, chilled

Extra strawberries for garnish

Sliced strawberries for center

Instructions

  1. Preheat the oven to 325°F (163°C) and double-wrap a 9-inch springform pan with foil. Set it aside.
  2. Place the chocolate graham crackers into a food processor and pulse until fine crumbs form. Add melted butter and pulse again to coat the crumbs evenly.
  3. Transfer the crumbs into the prepared springform pan and press them firmly into the bottom, forming a solid crust. Set aside.
  4. In a mixing bowl, beat the softened cream cheese with a flat beater attachment for about 5 minutes until smooth.
  5. Add the eggs, sugar, mascarpone cheese, and sour cream, mixing until smooth.
  6. Scrape the sides of the bowl to avoid clumps, then add cocoa powder and red food coloring until the desired color is achieved.
  7. Pour the mixture over the prepared crust and smooth the top. Prepare a water bath by placing the cake pan on a large baking sheet and filling it halfway with water.
  8. Bake for 1 hour and 10-15 minutes, or until the top is set. Allow the cheesecake to cool for one hour before proceeding to the next layer.
  9. Add a layer of sliced strawberries on top of the cheesecake.
  10. Whisk the chilled heavy cream in a bowl until stiff peaks form and set aside.
  11. In a separate bowl, combine mascarpone cheese, melted white chocolate, sweetened condensed milk, and strawberry extract. Whisk until smooth.
  12. Add half of the diced strawberries and blend them in.
  13. In a small bowl, sprinkle gelatin over 1/4 cup of water and heat until dissolved. Add the gelatin to the strawberry mixture and stir in the remaining strawberries.
  14. Gently fold in the whipped cream until well combined, keeping the mixture light and fluffy.
  15. Pour the mousse over the cooled red velvet cheesecake and spread evenly. Refrigerate for at least 1 hour before adding the final layer.
  16. Cream the softened cream cheese with melted white chocolate, sugar, and strawberry extract until smooth.
  17. Gradually add the chilled heavy cream and whisk until stiff and fluffy.
  18. Transfer the whipped cream into a pastry bag fitted with a decorating tip (Ateco tip #847) and pipe it onto the mousse layer, covering it completely.
  19. Chill the cake overnight to allow the mousse and whipped cream layers to set.
  20. To release the cheesecake from the pan, run a flat spatula along the edges. Garnish with extra strawberries before serving. Keep the cake refrigerated.

Notes

  • For a gluten-free version, use gluten-free graham crackers for the crust.
  • If you don’t have mascarpone cheese, you can substitute it with cream cheese or a mixture of cream cheese and sour cream.
  • Use concentrated gel food coloring for the best red velvet color.
  • Frozen strawberries can be used, but make sure they are thawed and drained well.
  • If desired, add more layers such as chocolate ganache or fruit compote for a creative twist.

Nutrition

Find it online: http://recipesbyjanet.com/strawberry-red-velvet-cheesecake-recipe/