Description
A decadent dessert that combines the rich texture of red velvet cake with creamy cheesecake and sweet strawberries.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tbsp red velvet cake mix
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar (for strawberries)
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then cool.
- Beat the softened cream cheese until smooth in a large mixing bowl.
- Add sugar and vanilla extract, mixing until combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Fold in the sour cream and red velvet cake mix until just combined.
- Pour the cheesecake filling over the cooled crust.
- Bake in the oven for 50-60 minutes until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.
- Combine the sliced strawberries, 1/4 cup sugar, and lemon juice in a small bowl.
- Let the strawberry mixture sit for 15-20 minutes to release juices.
- Chill the cheesecake in the fridge for at least 4 hours before topping.
- Top the cheesecake with the strawberry mixture before serving.
Notes
Ensure cream cheese is at room temperature to prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg