Red Velvet Strawberry Cheesecake
A luxurious dessert combining red velvet cake, creamy cheesecake, and fresh strawberries.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Cake Ingredients
- 1 box Red Velvet Cake Mix Plus ingredients listed on the box (usually eggs, oil, and water)
Cheesecake Ingredients
- 16 oz Cream Cheese 2 blocks, softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 large Eggs
- 1/2 cup Sour Cream
- 1/4 cup All-Purpose Flour
- 2 cups Fresh Strawberries Chopped
Topping Ingredients
- Whipped Cream Optional, for topping
- Extra Strawberries For garnish
Instructions
- 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 (typically combining the mix with eggs, oil, and water). Pour half of the prepared cake batter into the springform pan, spreading it evenly.
- Bake this red velvet cake 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.
- 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 perfectly smooth and fluffy.
- Add in the vanilla extract. Then, 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, ensuring they’re evenly distributed throughout the cheesecake batter.
- 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 slowly for about 1 hour. This helps prevent cracks from forming on the surface.
- Once cooled, remove the cheesecake from the oven and refrigerate 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
Store leftover cheesecake tightly covered in the refrigerator for up to 4 days. For best results, keep it in an airtight container to preserve its freshness.