Red Velvet Strawberry Cheesecake
A delicious fusion of rich red velvet cake and creamy cheesecake, topped with fresh strawberries, perfect for celebrations or family gatherings.
Ingredients
For the Cake
- 1 box red velvet cake mix Check if gluten-free if needed.
- 3 large eggs Best if at room temperature.
- 1 cup full-fat sour cream
- 1/2 cup unsalted butter, melted Melted for better mixing.
For the Cheesecake
- 16 oz softened cream cheese At room temperature for easy mixing.
- 1 cup granulated sugar
- 2 teaspoons vanilla extract For aroma and flavor.
- 1 cup chilled heavy cream For a fluffy texture.
- 1 1/2 cups fresh strawberries, diced For garnish and mixing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix the red velvet cake mix, large eggs, full-fat sour cream, and melted unsalted butter until smooth.
- Divide the batter evenly between the prepared pans and bake in the oven for 25-30 minutes, or until a toothpick comes out clean.
Cheesecake Layer
- In another bowl, combine the softened cream cheese and granulated sugar until creamy.
- Add vanilla extract and mix until well combined.
- Gently fold in the chilled heavy cream until fluffy, then add the diced strawberries.
Assembly
- Once the cakes are completely cooled, place one layer on a serving plate.
- Spread half of the cheesecake mixture over the first layer, then place the second layer on top.
- Spread the remaining cheesecake mixture on top and garnish with extra strawberries.
Notes
Use room temperature ingredients for better blending. Chill the cheesecake layer for a couple of hours for better flavor and texture.