Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 1/2 cups fresh strawberries, chopped
- 1 tablespoon lemon juice
- 1/4 cup sugar
Directions
Preheat the oven to 325°F (165°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl; press the mixture into the bottom of a springform pan to form the crust.
In a large mixing bowl, beat the cream cheese and sugar until smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and red food coloring.
Add the heavy cream and continue to mix until the batter is smooth.
Pour the cream cheese mixture over the crust.
Bake for 45-50 minutes, or until the center is set and the edges are lightly golden.
While the cheesecake bakes, prepare the strawberry topping by combining chopped strawberries, lemon juice, and sugar in a bowl; let sit for 20 minutes to macerate.
Once the cheesecake has cooled, top with the strawberry mixture.
Refrigerate for at least 4 hours or overnight before serving.
Frequently Asked Questions
How long do I need to chill the Red Velvet Strawberry Cheesecake Delight before serving?
For the best texture and flavor, this cheesecake requires a minimum of 6 hours of chilling time after baking and cooling completely. Ideally, chilling it overnight will allow the cream cheese filling to fully set up, ensuring clean slices when serving your 8 portions.
Can I make this Red Velvet Cheesecake ahead of time, and how should I store leftovers?
Yes, this cheesecake is excellent for making ahead; it can be prepared up to 2 days in advance. Store any leftovers tightly covered in the refrigerator for up to 4 days to maintain its freshness and vibrant red color.
What is the best way to prevent my Red Velvet Cheesecake from cracking during the 50-minute bake time?
Preventing cracks often involves using room temperature ingredients, like the softened cream cheese, and ensuring you don't overmix the batter after adding the eggs. While this recipe doesn't strictly require a water bath, baking at the specified 325°F (165°C) and allowing it to cool slowly in the turned-off oven helps maintain a smooth top.
