Red Velvet Strawberry Cheesecake
Ingredients:
1 ½ cups red velvet cake mix
1 cup graham cracker crumbs
½ cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 cup fresh strawberries, chopped
¼ cup strawberry jam (for glazing)
Fresh strawberries for garnish
Directions:
Preheat the oven to 325°F (163°C).
Mix the red velvet cake mix, graham cracker crumbs, and melted butter together in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until combined.
Pour the cream cheese mixture over the baked crust in the springform pan. Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
Let the cheesecake cool in the pan at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Once chilled, heat strawberry jam in a small saucepan over low heat until melted. Brush the top of the cheesecake with the jam for a glossy finish.
Garnish with fresh chopped strawberries on top before serving.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours 15 minutes (including chilling)
Kcal: 450 kcal | Servings: 10 servings