Red Velvet Strawberry Cheesecake
Indulge in a rich, velvety Red Velvet Strawberry Cheesecake that combines classic flavors with a creamy texture, perfect for any occasion.
Ingredients
For the cheesecake layers
- 1 box Red Velvet Cake Mix Use a standard box size.
- 16 oz Cream Cheese, softened Ensure it's at room temperature for easy mixing.
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 large Eggs Add one at a time for proper incorporation.
- 1/2 cup Sour Cream
- 1/4 cup All-Purpose Flour
For the topping
- 2 cups Fresh Strawberries, chopped For mixing in the cheesecake layer.
- Whipped Cream (optional, for topping) For an extra creamy finish.
- Extra Strawberries (for garnish)
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare the red velvet cake mix according to the package instructions, pour half into the prepared pan.
Baking the Red Velvet Base
- Bake for about 15 minutes, until just set.
- In a separate bowl, beat together cream cheese and sugar until smooth.
- Mix in vanilla extract, then add eggs one at a time.
- Stir in sour cream and flour until smooth.
- Gently fold in the chopped strawberries.
Final Baking
- Pour the cheesecake mixture over the red velvet layer and bake for an additional 45 minutes.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
Chill and Serve
- Refrigerate for at least 4 hours before serving.
- Carefully remove from the pan, top with whipped cream, and garnish with extra strawberries.
- Slice and enjoy!
Notes
To keep leftovers fresh, refrigerate in an airtight container for up to 5 days or freeze sliced portions for up to 3 months.