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Red Velvet Strawberry Cheesecake

A dramatic and gorgeous cheesecake with layers of red velvet crust, rich cream cheese filling, and fresh strawberry topping, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 7 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Red Velvet Crust
  • 2 cups Oreo cookie crumbs (about 20-22 Oreo cookies, finely crushed, filling included)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon red food coloring (gel food coloring works best for vivid color)
  • 5 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
For the Cream Cheese Filling
  • 3 packages full-fat cream cheese (8 oz each, softened to room temperature)
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 1/2 cup full-fat sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
For the Strawberry Topping
  • 2 cups fresh strawberries (hulled and sliced, about 300g)
  • 3 tablespoons strawberry jam or preserves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon granulated sugar (optional, based on sweetness of strawberries)
Optional Garnish
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • a few whole strawberries for decoration

Method
 

Make the Red Velvet Crust
  1. Preheat your oven to 325°F (163°C).
  2. Crush Oreo cookies into fine crumbs.
  3. Mix crumbs with cocoa powder, sugar, and melted butter until it resembles damp sand.
  4. Add red food coloring and mix until evenly colored.
  5. Press the crust mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
Prepare the Cream Cheese Filling
  1. Beat the room temperature cream cheese until smooth.
  2. Add sugar and mix until incorporated.
  3. Add eggs one at a time on low speed.
  4. Mix in sour cream, flour, vanilla, and lemon juice until smooth.
Bake with a Water Bath
  1. Wrap the springform pan with aluminum foil.
  2. Pour cream cheese filling over the cooled crust and set in a roasting pan filled with hot water.
  3. Bake for 60-70 minutes or until edges are set with a gentle jiggle in the center.
Cool and Chill
  1. Leave the cheesecake in the oven with the door cracked for an hour.
  2. Remove from the water bath, cool to room temperature, then refrigerate for at least 6-8 hours.
Make the Strawberry Topping
  1. Combine sliced strawberries with strawberry jam and lemon juice.
  2. Let sit for 15-20 minutes to develop a glossy topping.
Assemble and Serve
  1. Remove the springform ring and place cheesecake on a serving plate.
  2. Top with the strawberry mixture, and pipe whipped cream if desired.
  3. Slice and serve immediately.

Notes

Use full-fat cream cheese for a stable filling. For best texture, chill overnight before serving.