Red Velvet Strawberry Cheesecake
A red velvet base topped with a creamy cheesecake filling full of fresh strawberries.
Equipment
- 9-inch springform pan
- Electric mixer
- Parchment paper
- Instant read thermometer
Ingredients
Main Ingredients
- 1 box red velvet cake mix about 15 oz, plus the eggs, oil, and water listed on the box
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs for the filling
- ½ cup sour cream
- ¼ cup all purpose flour
- 2 cup fresh strawberries chopped
- ½ cup whipped cream optional, for topping
- 1 cup strawberries optional, for garnish
Instructions
Cooking
- Prep. Heat the oven to 325 degrees F, grease a 9 inch springform pan, and line the bottom with parchment.
- Bake the base. Mix the cake mix as the box directs, spread half of the batter in the pan, and bake about 15 minutes until just set.
- Mix the filling. Beat the cream cheese and sugar smooth, add the vanilla, then the eggs one at a time, then the sour cream and flour.
- Add berries. Fold in the chopped strawberries and pour the filling over the partly baked base.
- Bake. Bake about 45 minutes until the edges set, the center barely jiggles, and it reaches 160 degrees F, then leave it in the cooling oven for 1 hour.
- Chill. Refrigerate at least 4 hours or overnight before removing the ring and decorating.
Notes
Substitutions: Use thawed and drained frozen strawberries or swap the sour cream for plain Greek yogurt.
Tips: Soften the dairy, mix on low, and cool the cheesecake slowly in the oven.
Storage: Refrigerate for up to 5 days or freeze slices for up to 2 months. Nutrition does not include the optional whipped cream or garnish.