Description
Indulge in the decadent layers of this Red Velvet Strawberry Cheesecake, a delightful fusion of red velvet cake, creamy cheesecake, and fresh strawberry topping. Perfect for special occasions or whenever you crave a luscious dessert.
Ingredients
Scale
For the crust:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup unsalted butter, melted
For the red velvet layer:
- 1 box red velvet cake mix (plus ingredients on the box: usually eggs, oil, and water)
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the strawberry topping:
- 1 1/2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix crushed chocolate cookies with melted butter. Press into the bottom of a greased or parchment-lined 9×13-inch baking pan to form the crust.
- Make the red velvet layer: Prepare the red velvet cake mix according to package instructions and pour it over the crust, spreading evenly.
- Create the cheesecake layer: Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each, then add the vanilla extract. Pour the cheesecake layer gently over the red velvet batter.
- Bake: Bake for 40–45 minutes, or until the center is just set. Let cool completely, then refrigerate for at least 4 hours.
- Prepare the strawberry topping: Combine strawberries, jam, and lemon juice in a saucepan over low heat. Cook for 5–7 minutes until slightly thickened. Cool and spoon over the chilled cheesecake before serving.
Notes
- You can use a springform pan for a layered round version.
- For a richer flavor, substitute strawberry jam with fresh strawberry puree.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 340mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
