Ingredients
- Red Velvet Cake Mix: 1 box (follow box instructions for ingredients)
- Cream Cheese: 24 ounces, softened
- Granulated Sugar: 1 cup
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- Sour Cream: 1 cup
- Fresh Strawberries: 1 pound, hulled and sliced
- Powdered Sugar: 2 tablespoons
Instructions
- Step 1: Prepare the red velvet cake according to the box instructions. Bake in a 9-inch springform pan. Let cool completely. Once cooled, level the cake if needed and set aside.
- Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined. Do not overmix.
- Step 4: Gently pour the cream cheese mixture over the cooled red velvet cake layer in the springform pan.
- Step 5: Bake in a preheated oven at 325°F (160°C) for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Step 6: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours, or preferably overnight. Before serving, arrange sliced strawberries on top of the cheesecake and dust with powdered sugar.
Notes
- For best results, store leftover cheesecake tightly covered in the refrigerator for up to 3 days, allowing the flavors to meld beautifully.
- While reheating isn't recommended, a slice left at room temperature for 15-20 minutes will soften slightly, enhancing its creamy texture.
- A dollop of whipped cream or a drizzle of chocolate sauce beautifully complements the strawberry topping and adds an extra touch of indulgence.
- To prevent cracks, try placing a pan of water on the bottom rack of the oven while baking; the steam creates a more humid environment that helps the cheesecake bake evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American