Description
This Decadent Red Velvet Strawberry Swirl Cheesecake is a stunning layered dessert with a chocolate cookie crust, moist red velvet cake base, creamy cheesecake center, and sweet strawberry swirls. Perfect for holidays, birthdays, or anytime you need a show-stopping treat, this red velvet cheesecake is as impressive as it is indulgent.
Ingredients
- For the crust:
- 20 chocolate sandwich cookies (or 1½ cups chocolate graham cracker crumbs)
- 5 tbsp unsalted butter, melted
- For the red velvet cake layer:
- ¾ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1–2 tsp red food coloring
- For the cheesecake layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream or heavy cream
- For the strawberry swirl:
- 1 cup fresh or frozen strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
Instructions
-
Preheat oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
-
Make the crust: Pulse cookies into crumbs, mix with melted butter, and press into the pan. Bake for 8–10 minutes, then cool.
-
Prepare strawberry swirl: Simmer strawberries, sugar, and lemon juice until soft. Mix cornstarch and water, add to the berries, and cook until thickened. Blend smooth and cool.
-
Make red velvet layer: Whisk flour, cocoa, baking soda, and salt. In a separate bowl, whisk sugar, egg, buttermilk, oil, vinegar, vanilla, and food coloring. Combine wet and dry ingredients. Pour over cooled crust.
-
Make cheesecake layer: Beat cream cheese until fluffy. Add sugar, eggs (one at a time), vanilla, and sour cream. Pour gently over red velvet batter.
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Add swirl: Spoon strawberry sauce over the cheesecake layer and swirl gently with a skewer or knife.
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Bake: Place pan in a water bath and bake 55–65 minutes until edges are set and center is slightly jiggly.
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Cool: Let cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
- Use raspberry or blueberry sauce instead of strawberry for variation.
- Drizzle with white chocolate or ganache for an extra-decadent finish.
- A boxed red velvet cake mix can be used for a shortcut.
- Top with fresh strawberries or whipped cream before serving.
- Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 1 month.
