Ingredients
For the Red Velvet Crust:
1 ½ cups crushed red velvet cake (or red velvet Oreo cookies)
¼ cup melted butter
For the Cheesecake Filling:
16 oz (2 packages) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
¼ cup heavy cream
1 tbsp cornstarch (or flour)
For the Strawberry Topping:
1 ½ cups fresh strawberries, sliced
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water
Instructions
Step 1: Prepare the Red Velvet Crust
Preheat oven to 325°F (163°C).
Mix crushed red velvet cake (or cookies) with melted butter until combined.
Press the mixture firmly into the bottom of a springform pan.
Bake for 10 minutes, then let it cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract, sour cream, and heavy cream.
Add cornstarch and mix until smooth.
Pour the batter over the crust and smooth the top.
Step 3: Bake the Cheesecake
Place the springform pan in a larger baking dish. Fill the outer dish with hot water halfway up the sides (water bath method).
Bake for 45-50 minutes or until the edges are set but the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
Remove from oven and refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Strawberry Topping
In a saucepan, combine strawberries, sugar, and lemon juice.
Cook over medium heat until the strawberries release their juices.
Stir in the cornstarch-water mixture and simmer until thickened.
Let the topping cool before spreading it over the chilled cheesecake.
Step 5: Serve and Enjoy!
Carefully remove the cheesecake from the pan and transfer it to a serving plate.
Pour the strawberry topping over the cheesecake.
Garnish with extra strawberries and whipped cream if desired.
