Red Velvet Strawberry Cheesecake
A sumptuous dessert that combines rich flavors of red velvet cake and creamy cheesecake, topped with fresh strawberries, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups red velvet cake mix
- 0.5 cup butter, melted
- 1 large egg (for the crust)
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 0.5 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs (for the filling)
- 0.5 cup sour cream
- 1 cup strawberries, chopped
For the Topping
- 2 tablespoons strawberry puree for topping
- optional Whipped cream for serving
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent the cheesecake from sticking.
- In a mixing bowl, combine the red velvet cake mix, melted butter, and 1 egg. Mix until smooth and uniform. Then, press this mixture into the bottom of the prepared springform pan to form the crust.
Making the Cheesecake Filling
- In another bowl, beat the softened cream cheese, sugar, and vanilla extract until creamy and free of lumps.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the sour cream and chopped strawberries until evenly combined.
Baking
- Pour the cheesecake mixture over the crust in the springform pan, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and doesn’t jiggle when you shake it gently.
Cooling and Serving
- Once baked, let the cheesecake cool completely at room temperature.
- After cooling, refrigerate for at least 4 hours (or overnight) to ensure it sets properly.
- Before serving, drizzle the cheesecake with strawberry puree and top with whipped cream if desired.
Notes
Make sure all your ingredients are at room temperature for the best mixing results. Do not overmix the cheesecake filling after adding the eggs. If your cheesecake cracks during baking, topping it with whipped cream or strawberry puree will cover it up beautifully. Store leftovers in the fridge for up to 5 days or freeze tightly wrapped.
