Description
A rich, cocoa-infused red velvet cheesecake topped with a sophisticated balsamic strawberry reduction swirl for a balance of sweetness and acidity.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
- 24 oz softened cream cheese
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- Red food coloring
- 1 cup fresh strawberries, diced
- 2 tbsp balsamic vinegar
- 1/4 cup sugar (for swirl)
Instructions
- Mix graham crumbs, melted butter, and sugar; press into pan and bake at 350F for 10 mins.
- Simmer strawberries, balsamic vinegar, and sugar until thickened; cool completely.
- Beat cream cheese and sugar until smooth.
- Stir in cocoa powder, red coloring, and vanilla.
- Add eggs one at a time, mixing on low speed.
- Pour batter over crust and swirl in the strawberry reduction using a toothpick.
- Bake in a water bath at 325F for 50-60 minutes until edges are set.
- Cool and refrigerate for 12 hours before serving.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American