STRAWBERRY RED VELVET CHEESECAKE Recipes

Calling all strawberry lovers – this extravagant cheesecake mousse cake creation is for you! I start this triple-layered beauty with a red velvet cheesecake on a chocolate crust, a strawberry mousse layer and strawberry whipped cream topping! This cake is loaded with cheesecake flavor and tons of fresh strawberries! It’s perfect any time of the year, but especially for Valentine’s day for that someone special in your life! Surprise someone special for their birthday, anniversary or even Mother’s Day! To make this cake even more special, try adding my ‘Triple Strawberry Macarons’ to the top! I have the recipe down below for you!

If you enjoy red velvet cake, you’ll love the rich and creamy smooth red velvet cheesecake layer. It’s chocolatey, delicious and everything a cheesecake should be! The strawberry mousse layer is equally delicious but lighter, fluffier and packed with fruity flavor. The final layer of strawberry whipped cream just brings all the layers together. It’s the lightest layer and it’s not too sweet, rounding out the richness of the other layers.

The history of the original red velvet cake can be traced back to the 1920’s, when this cake was served in the Waldorf-Astoria hotel in New York. Housewives picked up the recipe and began serving it for Christmas and Valentine’s Day. The color of the cake comes from cocoa powder and red food coloring, which lends this cake that deep rich red mahogany color. A cake that has been around for almost a hundred years deserves a special place in every baker’s kitchen. I’m proud of this beautiful version!

INGREDIENTS

• For Red Velvet Cheesecake:
• 10 chocolate graham crackers, about 1 1/2 cups (130g) cookie crumbs
• 1/4 cup (57g) melted butter
• 16 ounces (453g) cream cheese, softened
• 1/4 cup (62ml) sour cream
• 1/2 cup (100g) white granulated sugar
• 1/2 cup (113g) mascarpone cheese
• 2 large eggs
• 2 tablespoons (15g) cocoa powder
• red food coloring
• For Strawberry Mousse:
• 1 1/2 cups (355ml) heavy cream, chilled
• 1/2 cup (90g) white chocolate chips, melted
• 1/2 cup (118ml) sweetened condensed milk
• 1/2 cup (113g) mascarpone cheese
• 2 cups diced strawberries, divided
• 1 teaspoon (5ml) strawberry extract
• red food coloring, optional
• 1/4 cup (59ml) water
• 2 teaspoons (6g) unflavored gelatin
• For Strawberry Whipped Cream:
• 8 ounces (226g) cream cheese, softened
• 1/2 cup (90g) white chocolate chips, melted
• 1/3 cup (67g) white granulated sugar
• 1 teaspoon (5ml) strawberry extract
• 2 cups (473ml) heavy cream, chilled
• extra strawberries, for garnish
• sliced strawberries for center

INSTRUCTIONS

1. Prepare the ‘Red Velvet Cheesecake’ layer first. Preheat oven to 325F and double-wrap a 9-inch spring form pan with foil; set aside. Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.
2. Place softened cream cheese into a mixer bowl and use a flat beater attachment to cream the cheese, beating for about 5 minutes. Next, add the eggs, sugar, mascarpone and sour cream. Mix again until the mixture is smooth. Scrape down sides of mixing bowl often to avoid any clumps.
3. Add the cocoa powder and red food coloring, until desired color is reached. I recommend using concentrated gel color. Mix the batter again until smooth and uniform. Pour the prepared batter over the chocolate crust, spreading it evenly to the edges. Next, prepare the water bath. Transfer the cake pan onto a large baking sheet and fill the sheet half-way with water.
4. ……………………………………

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