Description
A luscious and decadent dessert that combines the rich flavors of red velvet with a creamy strawberry cheesecake filling, topped with fresh strawberries.
Ingredients
Scale
- 1 box red velvet cake mix
- Eggs, oil, and water (as called for on the box)
- 1 teaspoon vanilla extract (optional)
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, diced
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Extra strawberries for garnish
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
- Prepare the cake mix according to package instructions. Optionally mix in vanilla extract.
- Pour half the red velvet batter into the springform pan to create a thin, partially baked cake layer.
- Bake the red velvet base for 15-18 minutes, then let it cool slightly.
- Beat the cream cheese and granulated sugar until smooth and creamy (approx. 3-4 minutes).
- Add vanilla extract to the mixture, then incorporate eggs one at a time, mixing well after each addition.
- Gently fold in the diced strawberries.
- Pour the cheesecake mixture over the red velvet layer, tapping the pan to release air bubbles.
- Bake for 45-50 minutes until slightly jiggly in the center but set around the edges.
- Turn off the oven, crack the door open, and let cool slowly for one hour to prevent cracking.
Notes
- Make sure to use room temperature cream cheese for a smoother filling.
- Chilling the cheesecake overnight can enhance its flavor and texture.
- Top with additional strawberries right before serving for a fresh look.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg