Description
A stunning cheesecake combining rich red velvet cake and creamy cheesecake, topped with fresh strawberries.
Ingredients
Scale
- 1 1/2 cups red velvet cake crumbs
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 cup fresh strawberries, chopped
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup sugar (for topping)
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the red velvet cake crumbs with melted butter. Press this mixture into a greased 9-inch pan to form a crust.
- In another bowl, beat the cream cheese with sugar, eggs, vanilla extract, and heavy cream until smooth and creamy.
- Gently fold in the chopped strawberries to the cream cheese mixture.
- Pour the creamy filling over the crust in the pan.
- Bake in the oven for 50-60 minutes, or until the cheesecake is set.
- Once baked, let it cool at room temperature, then refrigerate it for at least 4 hours.
- Before serving, sprinkle 1/4 cup sugar on top and use a torch to caramelize it for a crispy finish.
Notes
Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Consider using a broiler if you don’t have a torch to caramelize the sugar.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, red velvet, strawberry dessert, indulgent dessert