Description
This decadent Strawberry Red Velvet Cheesecake combines a rich chocolate graham cracker crust with a vibrant red velvet cheesecake layer, topped with fresh strawberries and a light strawberry mousse, all finished with strawberry-infused whipped cream. Perfect for celebrations, this multi-layered dessert offers a perfect balance of creamy, fruity, and chocolaty flavors.
Ingredients
Scale
Chocolate Graham Crust
- 10 chocolate graham crackers (about 1 1/2 cups or 130g cookie crumbs)
- 1/4 cup melted butter
Red Velvet Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup white granulated sugar
- 1/2 cup mascarpone cheese
- 2 large eggs
- 2 tablespoons cocoa powder
- Red food coloring (preferably concentrated gel)
Strawberry Mousse
- 1 1/2 cups heavy cream, chilled
- 1/2 cup white chocolate chips, melted
- 1/2 cup sweetened condensed milk
- 1/2 cup mascarpone cheese
- 2 cups diced strawberries, divided
- 1 teaspoon strawberry extract
- Red food coloring (optional)
- 1/4 cup water
- 2 teaspoons unflavored gelatin
Strawberry Whipped Cream
- 8 ounces cream cheese, softened
- 1/2 cup white chocolate chips, melted
- 1/3 cup white granulated sugar
- 1 teaspoon strawberry extract
- 2 cups heavy cream, chilled
Garnish
- Extra fresh strawberries
- Sliced strawberries for center layer
Instructions
- Preparing the Chocolate Crust: Preheat your oven to 325°F. Double-wrap a 9-inch springform pan with foil to prevent water from entering during the water bath. Pulse chocolate graham crackers in a food processor into fine crumbs. Add melted butter and pulse to coat crumbs evenly. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
- Making the Red Velvet Cheesecake: In a mixing bowl, cream the softened cream cheese using a flat beater for about 5 minutes until smooth. Add eggs, sugar, mascarpone, and sour cream; mix until creamy, scraping the bowl as needed. Gradually incorporate cocoa powder and red food coloring to achieve a vibrant red color, mixing uniformly. Pour the batter over the crust and spread evenly. Place the pan on a baking sheet and create a water bath by filling the sheet halfway with hot water. Bake for 1 hour and 10-15 minutes until the top is set. Cool for one hour, then add a layer of sliced strawberries over the cheesecake.
- Making the Strawberry Mousse: Whip chilled heavy cream to stiff peaks and set aside. In another bowl, combine mascarpone, melted white chocolate, sweetened condensed milk, and strawberry extract until smooth. Fold in half the diced strawberries. Sprinkle gelatin over water, microwave until dissolved, then incorporate into the strawberry mixture with remaining diced strawberries. Gently fold the whipped cream into the strawberry base to maintain airiness. Pour over the cheesecake and spread evenly. Chill for at least 1 hour.
- Making the Strawberry Whipped Cream: Cream softened cream cheese, melted white chocolate, sugar, and strawberry extract until smooth. Slowly add chilled heavy cream and whip until stiff and fluffy. Transfer to a piping bag with a decorative tip and pipe over the mousse, fully covering it. Chill the cake overnight to set.
- Finishing Touches: Before serving, run a spatula around the edges to release the cake from the pan. Garnish with extra fresh strawberries. Keep refrigerated until serving to maintain freshness and texture.
Notes
- Double-wrapping the springform pan with foil is essential to prevent water from the water bath leaking into the cheesecake.
- Use concentrated gel food coloring for a more vibrant red without altering batter consistency.
- Ensure gelatin is fully dissolved to avoid lumps in the mousse.
- Chill time is important for setting layers; overnight refrigeration is recommended.
- Fresh strawberries can be substituted with frozen thawed if fresh aren’t available, but texture may vary slightly.
