Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 tablespoon cocoa powder
1 tablespoon red food coloring
For the Strawberry Topping:
2 cups fresh strawberries, hulled and sliced
½ cup sugar
1 tablespoon lemon juice
For the Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
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, flour, cocoa powder, and red food coloring until well combined.
Pour the cheesecake filling over the prepared crust and smooth the top. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
Remove from the oven and let it cool at room temperature for 1 hour. Refrigerate for at least 4 hours, or overnight, to fully set.
For the strawberry topping, combine sliced strawberries, sugar, and lemon juice in a bowl. Let it sit for 30 minutes to macerate.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Once the cheesecake is set, top with macerated strawberries and dollops of whipped cream before serving.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 5 hours 30 minutes (including cooling)
Kcal: 450 kcal | Servings: 10 servings