Ingredients:

  • 2 cups (200g) Chocolate sandwich cookie crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 1 tbsp (12g) Granulated sugar
  • 1/4 tsp Sea salt
  • 32 oz (900g) Full fat brick cream cheese, softened
  • 1 1/4 cups (250g) Granulated sugar
  • 1/4 cup (30g) Unsweetened cocoa powder (natural)
  • 4 Large eggs, room temperature
  • 1/2 cup (120ml) Full fat sour cream
  • 1 tbsp (15ml) Distilled white vinegar
  • 1 tsp (5ml) Pure vanilla extract
  • 2 tbsp (30ml) Liquid red food coloring
  • 1 lb (450g) Fresh strawberries, hulled and sliced
  • 1/3 cup (65g) Granulated sugar
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (5g) Cornstarch
  • 1 tbsp Water

Instructions:

  1. Preheat oven to 350°F (175°C). Combine chocolate cookie crumbs, melted butter, 1 tablespoon sugar, and sea salt. Press firmly into the bottom of a 9-inch springform pan.
  2. Bake the crust for 10 minutes to set. Remove from oven and let cool completely. Wrap the outside of the pan in heavy-duty aluminum foil to prepare for a water bath.
  3. Reduce oven temperature to 325°F (160°C). In a large bowl or stand mixer, beat the room-temperature cream cheese and 1 1/4 cups sugar until smooth and creamy, avoiding over-mixing to prevent air bubbles.
  4. Whisk in the cocoa powder, sour cream, vinegar, vanilla extract, and red food coloring. The batter should look vibrant, glossy, and deeply saturated.
  5. Add the eggs one at a time, mixing on the lowest speed. Stop as soon as the yellow streaks disappear to avoid incorporating excess air.
  6. Wrap the outside of your pan in three layers of heavy duty foil. Place the pan in a larger roasting tray and fill the tray with 2cm of boiling water until the pan is safely insulated.
  7. Slide the tray into the oven and bake for 65 minutes. The edges should be set, but the center must jiggle slightly like a firm custard.
  8. Turn off the oven and crack the door open. Let the cake sit inside for 30 minutes until the temperature drops gradually. This prevents the surface from shattering.
  9. In a small saucepan, simmer sliced strawberries and sugar for 5 minutes. Stir in the cornstarch dissolved in water until the sauce turns clear and thick.
  10. Once the cheesecake is cold, pour the room temperature strawberry glaze over the top. Spread it to the edges until the red velvet is completely crowned with fruit.