Red Velvet Strawberry Cheesecake
Ingredients:
- 2 cups red velvet cake crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh strawberries, chopped
- 1/4 cup strawberry jam
- 1 tablespoon lemon juice
Directions:
1. Preheat oven to 325°F (163°C). Mix red velvet cake crumbs with melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract and sour cream until mixture is smooth.
5. Gently fold in chopped strawberries.
6. Pour cream cheese mixture over the crust in the springform pan.
7. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
8. Remove cheesecake from oven and let cool for 10 minutes.
9. In a small bowl, combine strawberry jam and lemon juice. Spread this glaze evenly over the top of the cheesecake.
10. Refrigerate cheesecake for at least 4 hours, or overnight, before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 80 minutes
Kcal: 420 kcal | Servings: 10 servings
Tips:
Use room temperature cream cheese for a smoother cheesecake batter.
Chill the cheesecake thoroughly to ensure clean slices and proper texture.