Oh my goodness, let me tell you about this incredible strawberry red velvet cheesecake recipe! It’s the perfect blend of rich, velvety red velvet cake and creamy, dreamy cheesecake, all topped off with fresh, juicy strawberries. Trust me, every bite is like a little slice of heaven! I first stumbled upon this recipe during a family gathering, and it quickly became a favorite—everyone wanted seconds! The vibrant colors and delightful flavors make it a showstopper at any occasion. Whether it’s a birthday party or a cozy night in, this cheesecake is always a hit!
Ingredients List
Gathering the right ingredients is key to making this strawberry red velvet cheesecake shine! Here’s what you’ll need:
- 1 1/2 cups red velvet cake mix: This is the heart of the cheesecake, giving it that signature color and flavor.
- 1/2 cup unsalted butter, softened: It adds richness to the crust—make sure it’s at room temperature for easy mixing!
- 1 cup cream cheese, softened: For that creamy cheesecake texture, bring it to room temperature before mixing.
- 1 cup powdered sugar: Sweetens the cheesecake just right and helps it achieve a smooth consistency.
- 2 large eggs: These help set your cheesecake perfectly; room temperature eggs work best.
- 1 teaspoon vanilla extract: A splash of vanilla elevates all the flavors in the cheesecake.
- 1/4 cup sour cream: This adds a nice tanginess and creaminess to the filling.
- 1 cup fresh strawberries, sliced: For topping—use the ripest, juiciest strawberries you can find for the best flavor!
- Whipped cream for topping: Optional, but I highly recommend it for that extra indulgence!
How to Prepare the Strawberry Red Velvet Cheesecake Recipe
Now, let’s get to the fun part—making this scrumptious strawberry red velvet cheesecake! Start by preheating your oven to 325°F (163°C). This is super important because you want your cheesecake to bake evenly.
- In a mixing bowl, combine the red velvet cake mix and softened butter. Mix it until everything is well combined and forms a nice, crumbly texture. This will be your crust!
- Next, press this mixture firmly into the bottom of a 9-inch springform pan. You want it to be compact so it holds together nicely once baked.
- In another bowl, beat the softened cream cheese and powdered sugar together until it’s smooth and creamy. You’ll want to make sure there are no lumps—trust me, it makes a difference!
- Add in the eggs, vanilla extract, and sour cream. Mix just until everything is well blended; don’t overmix, or your cheesecake might crack!
- Pour this luscious cheesecake filling over the crust you just made, spreading it evenly.
- Now, bake it in your preheated oven for 50-60 minutes. The center should be set but might still have a slight jiggle—don’t worry, it will firm up as it cools!
- Once baked, let it cool for a bit before transferring it to the fridge. Chill it for at least 4 hours—this waiting time is essential for the flavors to meld together beautifully. You can even make it the day before for extra convenience!
- Finally, before serving, top it with those fresh sliced strawberries and a dollop of whipped cream. Wow, just wow!
Why You’ll Love This Recipe
- Rich and creamy flavor that’s simply irresistible!
- Unique combination of cheesecake and red velvet cake for a delightful twist.
- Perfect for special occasions like birthdays or anniversaries.
- Easy to make, even for beginner bakers!
- Visually appealing with fresh strawberries, making it a showstopper on any dessert table.
Tips for Success
To ensure your strawberry red velvet cheesecake turns out perfectly, here are some tried-and-true tips! First, make sure all your ingredients are at room temperature—this helps everything blend together seamlessly for that creamy texture. When mixing the cream cheese and powdered sugar, take your time to beat out any lumps; a smooth filling is key to a great cheesecake!
Also, don’t skip the chilling step! Refrigerating the cheesecake for at least 4 hours lets the flavors develop and firm up, making each slice a perfect dream. For presentation, consider adding a sprinkle of chocolate shavings or a drizzle of chocolate sauce along with the strawberries for that extra wow factor. Trust me, your guests will be impressed!
Nutritional Information
Curious about the nutritional side of this delightful strawberry red velvet cheesecake? Each slice is approximately 350 calories, making it a rich yet indulgent treat. You’ll find about 20g of fat, including 10g of saturated fat, which adds to its creamy goodness. In terms of carbohydrates, it has around 30g, with 25g of sugar that makes it sweet and satisfying. Plus, each serving packs in around 4g of protein. Keep in mind these are estimated values, so enjoy every delicious bite without worrying too much about the numbers!
FAQ Section
Got questions about this delicious strawberry red velvet cheesecake recipe? I’ve got you covered! Here are some common queries that pop up:
Can I use homemade red velvet cake instead of cake mix?
Absolutely! If you have a favorite homemade red velvet cake recipe, feel free to use that instead of the cake mix. Just make sure it’s baked and cooled before you use it for the crust.
What can I substitute for sour cream?
If you don’t have sour cream on hand, you can use Greek yogurt as a great substitute. It’ll keep your cheesecake creamy and add a nice tang!
Can I add more strawberries?
Of course! You can mix in chopped strawberries into the cheesecake filling if you want a fruity surprise in every bite, or just pile them on top for a stunning presentation.
How can I tell when the cheesecake is done baking?
The center should be set with just a slight jiggle. It’ll firm up as it cools, so don’t worry if it looks a bit wobbly when you take it out of the oven!
Can I freeze the cheesecake?
Yes! You can freeze the cheesecake for up to a month. Just wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving!
Storage & Reheating Instructions
Storing your leftover strawberry red velvet cheesecake is super simple! Just place it in an airtight container and pop it in the fridge, where it’ll stay fresh for up to 3 days. If you have a whole cheesecake left, you might want to cover it tightly with plastic wrap to keep it from drying out.
If you need to store it for longer, you can freeze individual slices or the entire cheesecake. Wrap each slice or the whole cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to a month in the freezer! When you’re ready to enjoy, just let it thaw in the refrigerator overnight—no reheating necessary! It’s best served cold, but if you prefer it slightly warmed, pop it in the microwave for just a few seconds. Enjoy every delicious bite!
Serving Suggestions
To make your strawberry red velvet cheesecake experience even more delightful, consider pairing it with a few complementary treats! A scoop of vanilla ice cream goes wonderfully alongside the cheesecake, adding a creamy contrast to the rich flavors. You can also serve it with a refreshing fruit salad for a light, fruity balance. For drinks, a chilled glass of sparkling rosé or a fruity iced tea enhances the dessert beautifully. If you prefer something warm, a cup of rich coffee or espresso would be the perfect match to cut through the sweetness. Enjoy your perfect dessert pairing!
Imprimer
Strawberry Red Velvet Cheesecake Recipe for Heavenly Indulgence
- Temps Total: 4 hours 80 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A rich and creamy strawberry red velvet cheesecake that combines the flavors of red velvet cake and cheesecake topped with fresh strawberries.
Ingrédients
- 1 1/2 cups red velvet cake mix
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup fresh strawberries, sliced
- Whipped cream for topping
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix red velvet cake mix and softened butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Add eggs, vanilla extract, and sour cream. Mix until well combined.
- Pour the cheesecake mixture over the crust in the pan.
- Bake for 50-60 minutes until the center is set.
- Let it cool, then refrigerate for at least 4 hours.
- Top with sliced strawberries and whipped cream before serving.
Notes
- Make sure all ingredients are at room temperature.
- Use fresh strawberries for the best flavor.
- Refrigerate leftovers for up to 3 days.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 60 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 20g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 80mg
Mots-clés: strawberry red velvet cheesecake recipe
