Description
A luscious red velvet cake layered with creamy cheesecake and topped with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 2 cups red velvet cake mix
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9-inch springform pan.
- Combine cake ingredients in a mixing bowl, mixing until smooth.
- Bake the cake for 25–30 minutes until a toothpick comes out clean. Let cool in the pan.
- Prepare the cheesecake filling by beating cream cheese until smooth, then adding powdered sugar and vanilla.
- Whip the heavy cream until soft peaks form.
- Fold the whipped cream into the cream cheese mixture carefully.
- Layer the cream cheese mixture over the cooled cake.
- Chill for at least 4 hours or overnight.
- Serve with fresh sliced strawberries on top.
Notes
For best flavor, make a day ahead. Can substitute strawberries with other berries for a mixed-berry cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg