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- Graham cracker crumbs (1 ½ cups): These make a crumbly base. They add flavor and crunch. - Sugar (⅓ cup): This sweetens the crust. It balances the richness of the cheesecake. - Unsalted butter (½ cup, melted): This binds the crust. It adds richness and moisture. - Cream cheese (2 cups, softened): This is the main part of the cheesecake. It gives a creamy texture. - Powdered sugar (1 cup): This adds sweetness and smoothness. It helps blend well with cream cheese. - Vanilla extract (1 teaspoon): This enhances flavor. It adds a lovely aroma to the cheesecake. - Sour cream (1 cup): This adds tanginess and creaminess. It makes the cheesecake rich and moist. - Eggs (2 large): These provide structure. They help set the cheesecake as it bakes. - Red food coloring (1 tablespoon): This gives the cheesecake its beautiful red color. - Cocoa powder (1 tablespoon): This adds a hint of chocolate flavor. It complements the red velvet theme. - Fresh strawberries (1 ½ cups, hulled and halved): These add a fruity twist. They make the cheesecake fresh and vibrant. - Heavy whipping cream (½ cup, for topping): This makes a light, fluffy topping. It adds a nice finish. - Extra strawberries for garnish: These make the dessert look pretty. Fresh fruit always adds color and appeal.

Decadent Red Velvet Strawberry Cheesecake

Indulge in the ultimate dessert experience with our Decadent Red Velvet Strawberry Cheesecake Delight! This stunning cheesecake perfectly blends rich red velvet and creamy cheesecake for a truly luxurious treat. Discover essential ingredients, step-by-step instructions, and expert tips to create a show-stopping dessert. Dive into this sweet adventure and impress your guests—click through to explore the recipes and unleash your inner baker!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup sugar

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup sour cream

2 large eggs

1 tablespoon red food coloring

1 tablespoon cocoa powder

1 ½ cups fresh strawberries, hulled and halved

½ cup heavy whipping cream (for topping)

Extra strawberries for garnish

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan evenly. Bake for 10-12 minutes until set. Remove and let cool.

    Make the cheesecake batter: In a large mixing bowl, blend the softened cream cheese and powdered sugar using an electric mixer until smooth and creamy. Mix in the vanilla extract and sour cream until combined.

      Incorporate eggs and color: Add the eggs, one at a time, mixing well after each addition. Stir in the red food coloring and cocoa powder until the mixture is evenly colored and smooth.

        Combine with strawberries: Gently fold in the halved strawberries into the cheesecake batter, ensuring they are evenly distributed.

          Bake the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside for an hour with the door slightly ajar to prevent cracking.

            Chill: After the hour, remove the cheesecake from the oven and let it cool to room temperature. Then cover and refrigerate for at least 4 hours or preferably overnight to allow it to set completely.

              Prepare whipped topping: When ready to serve, whip the heavy cream in a mixing bowl until stiff peaks form. Spread or pipe the whipped cream over the top of the cheesecake.

                Garnish and serve: Decorate the top with additional fresh strawberries. Carefully remove the springform pan edges and slice the cheesecake into wedges to serve.

                  Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 10-12 slices