Description
A stunning layered dessert combining rich red velvet cake, creamy cheesecake, and fresh strawberry topping – the ultimate showstopper for special occasions!
Ingredients
Scale
- 1 box red velvet cake mix (plus ingredients as listed on the box—usually eggs, oil, and water)
- 2 cups fresh strawberries, chopped
- 2 blocks (8 oz each) cream cheese, softened (I like to use Philadelphia)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature for better mixing)
- 1/2 cup sour cream (adds a lovely tang)
- 1/4 cup all-purpose flour (to help stabilize the cheesecake)
- Whipped cream (optional for topping)
- Extra strawberries (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Wrap 9-inch springform pan with foil.
- Crust: Mix cake crumbs with butter. Press firmly into pan bottom. Freeze 15 minutes.
- Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla and food coloring.
- Pour over crust. Place pan in roasting pan with 1-inch hot water.
- Bake 55-65 minutes until edges are set but center jiggles slightly. Turn off oven; leave door ajar 1 hour.
- Cool completely, then chill 6 hours or overnight.
- Topping: Mix strawberries, jam and lemon juice. Spoon over cheesecake before serving. Garnish with whipped cream.
Notes
- Use leftover cake or bake 1 layer from box mix
- For neater slices, dip knife in hot water between cuts
- Add 1/4 tsp cocoa powder to cheesecake for authentic red velvet flavor
- Freeze up to 1 month without topping
- Prep Time: 30 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg