Description
A deliciously rich and creamy cheesecake with a vibrant red velvet base, topped with fresh strawberries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons red food coloring
- 1 cup fresh strawberries, sliced
- 1/2 cup whipped cream, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, eggs, and vanilla extract, mixing well.
- Stir in red food coloring until evenly combined.
- Pour the red velvet mixture over the crust in the springform pan.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly.
- Let cool, then refrigerate for at least 4 hours or overnight.
- Top with sliced strawberries and whipped cream before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use gel food coloring for a more vibrant red color.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg