Strawberry Red Velvet Crunch Cheesecake (Printable Version)

Stunning layered dessert featuring red velvet crust, creamy vanilla filling, and crunchy strawberry topping for a perfect indulgence.

# What You'll Need:

→ Red Velvet Cookie Crust

01 - 1 1/2 cups red velvet cake crumbs (or crushed red velvet Oreos)
02 - 1/4 cup melted unsalted butter

→ Cheesecake Filling

03 - 3 packages (680g) cream cheese, softened
04 - 1 cup granulated sugar
05 - 1/2 cup sour cream
06 - 1 tsp vanilla extract
07 - 3 large eggs
08 - 2 tbsp all-purpose flour

→ Strawberry Crunch Topping

09 - 1/2 cup freeze-dried strawberries
10 - 1/2 cup golden Oreo cookies or vanilla wafers
11 - 2 tbsp melted butter

→ Garnish

12 - Whipped cream
13 - Fresh strawberries
14 - White chocolate drizzle

# Steps To Follow:

01 - Preheat oven to 160°C. Combine red velvet crumbs with melted butter until evenly moistened. Press mixture firmly into the bottom of a 23cm springform pan. Bake for 8-10 minutes, then remove and cool completely.
02 - In a large mixing bowl, beat cream cheese until completely smooth. Add sugar and mix until incorporated, then blend in sour cream and vanilla extract. Add eggs one at a time, beating just until combined after each addition. Gently fold in flour until barely incorporated. Pour batter over the cooled crust and smooth the surface.
03 - Place springform pan in a water bath and bake at 160°C for 55-65 minutes, until edges are set but center retains a slight jiggle. Turn off oven, crack the door open, and allow cheesecake to cool gradually for 1 hour. Refrigerate for at least 4 hours or overnight until completely set.
04 - In a food processor, pulse freeze-dried strawberries and cookies together until they form a coarse crumb. Drizzle with melted butter and pulse briefly until mixture resembles damp sand. Sprinkle liberally over the chilled cheesecake just before serving.

# Notes and Tips:

01 - For cleaner slices, dip your knife in hot water and wipe between cuts.
02 - Do not overmix the batter to prevent cracks in the cheesecake surface.
03 - Ensure cream cheese is fully at room temperature for a smooth, lump-free filling.
04 - Store covered in the refrigerator for up to 5 days or freeze slices (without topping) for up to 2 months.

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