Red Velvet Strawberry Cheesecake
Red Velvet Strawberry Cheesecake is a decadent three-layer dessert featuring a red velvet cheesecake base, strawberry mousse center, and strawberry whipped cream topping—perfect for celebrations and indulgent moments.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 10 hours 45 minutes (including chilling)
- Yield: 16 servings
- Category: Dessert
- Method: Baked and Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
10 chocolate graham crackers (about 1 1/2 cups), crushed
1/4 cup melted butter
16 oz cream cheese, softened
1/4 cup sour cream
1/2 cup granulated sugar
1/2 cup mascarpone cheese
2 large eggs
2 tablespoons cocoa powder
Red food coloring, to achieve desired hue
1 1/2 cups heavy cream, chilled
1/2 cup white chocolate chips, melted
1/2 cup sweetened condensed milk
2 cups diced strawberries, divided
1 teaspoon strawberry extract
Red food coloring (optional)
1/4 cup water
2 teaspoons unflavored gelatin
8 oz cream cheese, softened (for topping)
1/2 cup white chocolate chips, melted (for topping)
1/3 cup granulated sugar (for topping)
1 teaspoon strawberry extract (for topping)
2 cups heavy cream, chilled (for topping)
Extra strawberries, for garnish
Instructions
- Preheat oven to 325°F (163°C). Combine crushed graham crackers and melted butter; press into the bottom of a 9-inch springform pan. Set aside.
- For the red velvet cheesecake: Beat cream cheese until smooth. Add sour cream, sugar, mascarpone, eggs, cocoa powder, and food coloring; mix well. Pour over crust.
- Bake in a water bath for 1 hour and 10–15 minutes or until center is set. Let cool completely.
- For the mousse: Whip heavy cream to stiff peaks. Mix melted white chocolate, sweetened condensed milk, mascarpone, extract, and half the strawberries. Dissolve gelatin in water, microwave until dissolved, then add to mixture. Fold in whipped cream and remaining strawberries. Pour over cheesecake. Refrigerate 1 hour.
- For the topping: Beat cream cheese, melted white chocolate, sugar, and extract until smooth. Add heavy cream and whip to stiff peaks. Pipe or spread over mousse. Refrigerate overnight.
- Garnish with strawberries before serving. Remove from pan, slice, and enjoy.
Notes
- Use a water bath and cool the cheesecake gradually to prevent cracking.
- Substitute mascarpone with more cream cheese if needed.
- Add strawberry jam between layers for extra flavor.
- Use a hot knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Find it online: https://thefamilycooking.com/red-velvet-strawberry-cheesecake-2/
