Description
A rich and creamy strawberry red velvet cheesecake that combines the flavors of red velvet cake and cheesecake topped with fresh strawberries.
Ingrédients
L'échelle
- 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