Name: Red Velvet Strawberry Cheesecake — A Decadent Dessert Dream
Ingredients: 1½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers); 3 tbsp unsalted butter, melted; Pinch of salt; 24 oz (680g) full-fat cream cheese, softened; ¾ cup (150g) granulated sugar; 3 large eggs; ¼ cup (30g) all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp vanilla extract; 1–2 tsp red food coloring (gel preferred for vibrant hue); 2 tbsp sour cream; 1½ cups fresh strawberries, hulled and chopped; 2 tbsp granulated sugar; 1 tsp lemon juice; Optional: extra whole strawberries and whipped cream for garnish

Ingredients

Scale

For the crust:

1½ cups (150g) chocolate cookie crumbs (Oreos or chocolate graham crackers)
3 tbsp unsalted butter, melted
Pinch of salt

For the red velvet cheesecake filling:

24 oz (680g) full-fat cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs
¼ cup (30g) all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1–2 tsp red food coloring (gel preferred for vibrant hue)
2 tbsp sour cream

For the strawberry swirl & topping:

1½ cups fresh strawberries, hulled and chopped
2 tbsp granulated sugar
1 tsp lemon juice
Optional: extra whole strawberries and whipped cream for garnish

Instructions

Prep: Preheat oven to 325°F (165°C). Grease a 9″ springform pan; wrap bottom in foil if using a water bath.
Make crust: Mix cookie crumbs, melted butter, and salt. Press firmly into bottom of pan. Bake 8–10 minutes. Cool.
Make strawberry compote: In a small saucepan, simmer strawberries, sugar, and lemon juice over medium heat 5–7 min until softened and syrupy. Mash lightly. Cool completely.
Make cheesecake batter: Beat cream cheese and sugar until smooth (~3 min). Add eggs one at a time. Mix in flour, cocoa powder, vanilla, food coloring, and sour cream until uniform.
Swirl: Pour half the batter over crust. Dollop half the cooled compote; swirl with a toothpick. Repeat with remaining batter and compote.
Bake:
- Water bath method (recommended): Place pan in roasting pan with 1″ hot water. Bake 55–65 minutes until edges are set but center jiggles slightly.
- No water bath: Bake 50–60 min, then turn off oven, crack door, and cool inside 1 hour to prevent cracks.
Chill: Refrigerate at least 6 hours, preferably overnight.
Serve: Top with whipped cream and fresh strawberries just before slicing.

💡 Pro Tip: For clean cuts, dip a sharp knife in hot water and wipe between slices.

Prep Time & Nutrition (per slice, serves 12):