Instructions

Prepare the Crust: Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides. In a bowl, combine red velvet cake crumbs, melted butter, sugar, and vanilla. Press firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and let cool while preparing the filling.

Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar, lemon juice, and vanilla; mix until well combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream until smooth. Fold in chopped strawberries and strawberry puree gently to maintain texture.

Assemble & Bake: Pour the filling over the cooled crust. Tap the pan gently on the counter to release air bubbles. Place the pan in a larger baking dish and add hot water halfway up the sides (water bath method). Bake for 50–55 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar for 1 hour to prevent cracking. Remove from the water bath and cool completely on a wire rack. Refrigerate uncovered for at least 6 hours or overnight.

Prepare the Glaze: In a small saucepan, combine strawberries, sugar, water, and lemon juice. Simmer over medium heat for 8–10 minutes until soft. Strain through a fine mesh sieve to remove seeds. Return to the saucepan, bring back to a simmer, then stir in the cornstarch slurry. Cook for 1 minute until thickened. Let cool completely—this will thicken further as it cools.

Whip the Cream: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Finish & Serve: Once the cheesecake is fully chilled, carefully remove from the pan. Drizzle the cooled strawberry glaze over the top, letting it cascade down the sides. Pipe whipped cream rosettes around the edge and center. Garnish with fresh strawberries and optional candied cherries or chocolate curls.