Red Velvet Strawberry Cheesecake
A delightful dessert combining rich red velvet cake with creamy cheesecake, topped with fresh strawberries.
Ingredients
For the Red Velvet Layer
- 1 box Red Velvet Cake Mix Including eggs, oil, and water as per package instructions.
For the Cheesecake Filling
- 16 oz Cream Cheese 2 blocks, softened.
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 large Eggs
- ½ cup Sour Cream
- ¼ cup All-Purpose Flour
- 2 cups Fresh Strawberries Chopped.
- Whipped Cream Optional, for topping.
- Extra Strawberries For garnish.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan well and line the bottom with parchment paper to prevent sticking.
- In a large mixing bowl, prepare the red velvet cake mix according to the package instructions by combining the mix with eggs, oil, and water. Pour half of the prepared batter into the springform pan and spread it evenly.
- Bake this red velvet layer in the preheated oven for about 15 minutes, just until set but not fully baked through. Remove from the oven but keep the oven on.
Making the Cheesecake Filling
- While the cake base is baking, use an electric mixer to beat the softened cream cheese and granulated sugar together in a large bowl until smooth and fluffy.
- Add in the vanilla extract. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and all-purpose flour until just combined.
- Gently fold in the chopped fresh strawberries, making sure they’re evenly distributed throughout the cheesecake batter.
Baking
- Pour the cheesecake mixture directly over the partially baked red velvet layer in the pan.
- Return the pan to the oven and continue to bake for an additional 45 minutes, or until the cheesecake is set but still slightly jiggly in the center when gently shaken.
- Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for about 1 hour to help prevent cracks.
Chilling and Serving
- Once cooled, refrigerate the cheesecake for at least 4 hours or, for best results, overnight.
- Before serving, carefully remove the cheesecake from the springform pan. Decorate the top with swirls of whipped cream and extra fresh strawberries, if desired.
- Slice, serve, and enjoy every creamy, dreamy bite!
Notes
Ensure the cream cheese is softened before mixing for a smoother texture. Don’t overmix the cheesecake batter; mix until just combined to keep it light and airy. For a deeper red color, you can add a tablespoon of red food coloring to the cake batter. Let the cheesecake cool down slowly in the oven to avoid cracks on the surface.