Strawberry Red Velvet Crunch Cheesecake Decadent Dream
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Indulge in Strawberry Red Velvet Crunch Cheesecake This decadent dessert blends rich red velvet creamy cheesecake w a satisfying crunch
Total Time:6 hours 0 minutes
Yield:12
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into cubes
1 large egg
1 teaspoon red food coloring
1 teaspoon vanilla extract
32 ounces cream cheese, softened
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 cup fresh strawberries, hulled and sliced
¼ cup granulated sugar
2 tablespoons cornstarch
½ cup crushed vanilla wafers or shortbread cookies
2 tablespoons melted butter
Instructions
Making the Red Velvet Crust
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the egg, red food coloring, and vanilla extract. Pour this mixture into the dry ingredients.
Mix everything together until a dough forms. It should be slightly crumbly but hold together when pressed.
Press the dough evenly into the bottom of the prepared springform pan.
Bake the crust for 12-15 minutes, or until it’s set and slightly firm to the touch. Let it cool completely before adding the cheesecake filling.
Preparing the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy.
Gradually add the sugar to the cream cheese, beating until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and sour cream until just combined.
Assembling and Baking the Cheesecake
Pour the cheesecake filling over the cooled red velvet crust. Spread it evenly.
Wrap the bottom of the springform pan tightly with aluminum foil. Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake from the water bath and let it cool completely on a wire rack before refrigerating.
Cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight.
Making the Strawberry Crunch Topping
In a medium bowl, combine the sliced strawberries, sugar, and cornstarch. Toss gently to coat the strawberries evenly.
In a separate bowl, combine the crushed vanilla wafers (or shortbread cookies) and melted butter. Mix well until the crumbs are evenly coated.
Spread the strawberry mixture evenly over the top of the chilled cheesecake. Then, sprinkle the cookie crumb mixture over the strawberries.
For the best texture, chill the cheesecake again for about 30 minutes before serving. This helps the topping set slightly.
