Strawberry Cheesecake with Red Velvet Crust

Strawberry Cheesecake with Red Velvet Crust

Ingredients:

For the Red Velvet Crust:

• 1 1/2 cups crushed red velvet cake (you can use a boxed mix or homemade)
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

For the Strawberry Topping:

• 1 pint fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Red Velvet Crust:
   • Preheat your oven to 325°F (160°C).
   • In a medium bowl, mix the crushed red velvet cake crumbs and melted butter until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
   • Bake for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the sour cream, vanilla extract, and lemon juice until fully combined.
   • Pour the cheesecake filling over the cooled red velvet crust.
3. Bake the Cheesecake:
   • Place the springform pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
   • Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
   • Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Prepare the Strawberry Topping:
   • In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice.
   • Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
   • Remove from heat and let cool completely.
5. Assemble and Serve:
   • Remove the chilled cheesecake from the springform pan and place it on a serving plate.
   • Spoon the cooled strawberry topping over the cheesecake.
   • Serve chilled and enjoy!

This strawberry cheesecake with a red velvet crust is sure to be a hit with its rich, creamy filling and delightful combination of flavors. Enjoy!