Ingredients
Equipment
Method
- Prepare the Red Velvet Cake Base:
- Preheat your oven to 350°F (175°C).
- Prepare the red velvet cake mix according to package instructions, adding eggs, buttermilk, oil, and vanilla.
- Pour the batter into a greased 9-inch springform pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let it cool.
- Make the Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese and sour cream until smooth and creamy.
- Add granulated sugar and vanilla extract, and continue beating until fully combined.
- Gradually add the flour and beat until smooth.
- Assemble the Cheesecake:
- Once the red velvet cake layer has cooled, pour the cheesecake mixture over the cake layer in the springform pan.
- Bake for 45-50 minutes at 325°F (160°C) or until the center is set but slightly wobbly.
- Allow the cheesecake to cool to room temperature, then refrigerate for 4-6 hours (or overnight).
- Add the Toppings:
- Before serving, slice fresh strawberries and arrange them on top of the cheesecake. Dust with powdered sugar if desired for a finishing touch.
Notes
Make sure the cream cheese is softened before mixing to avoid lumps.
You can make this cheesecake a day in advance for the best flavor and texture.
For a more intense red color, you can add a few drops of red food coloring to the cake mix.
You can make this cheesecake a day in advance for the best flavor and texture.
For a more intense red color, you can add a few drops of red food coloring to the cake mix.
