Sweetheart Strawberry Cheesecake
A delightful strawberry cheesecake with a rich red velvet crust and creamy filling, topped with fresh strawberries.
Ingredients
Crust
- 2 cups red velvet cake crumbs
- 5 tbsp unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Strawberry Glaze
- 1 1/2 cups fresh strawberries, chopped
- 1/3 cup granulated sugar for glaze
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Decorations
- Fresh strawberry halves for decoration
- Whipped cream swirls for decoration
- Chocolate shavings or curls for decoration
- Heart-shaped candies or fondant hearts for decoration
Instructions
Preparation
- Preheat the oven to 325°F. Grease a heart-shaped springform pan or line it with parchment paper.
- Mix red velvet cake crumbs with melted butter until evenly coated. Press this mixture into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until well combined.
- Add eggs one at a time, mixing after each addition. Fold in sour cream and vanilla extract.
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
Baking
- Place the pan in a larger baking dish and fill it halfway with hot water.
- Bake for 60–70 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside.
Chilling and Glazing
- Refrigerate for at least 6 hours or overnight to set.
- For the glaze, combine chopped strawberries, sugar, and lemon juice in a saucepan and cook until the strawberries soften.
- Stir in the cornstarch slurry and simmer until the mixture thickens. Cool slightly before pouring it over the cheesecake.
Decoration
- Decorate the cheesecake with whipped cream swirls, strawberry halves, chocolate curls, and heart decorations.
- Chill briefly before slicing.
Notes
For a smoother cheesecake, ensure cream cheese is at room temperature before mixing. Use a pre-made red velvet cake mix for the crust for convenience. To keep the crust fresh, avoid cutting into the cheesecake until you are ready to serve.