Red Velvet Strawberry Cheesecake

Ingredients:

1 ½ cups red velvet cake mix

1 cup graham cracker crumbs

½ cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

2 teaspoons vanilla extract

1 cup fresh strawberries, chopped

¼ cup strawberry jam (for glazing)

Fresh strawberries for garnish

Directions:

Preheat the oven to 325°F (163°C).

Mix the red velvet cake mix, graham cracker crumbs, and melted butter together in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside.

In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until combined.

Pour the cream cheese mixture over the baked crust in the springform pan. Bake for 45-50 minutes, or until the center is set but still slightly jiggly.

Let the cheesecake cool in the pan at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Once chilled, heat strawberry jam in a small saucepan over low heat until melted. Brush the top of the cheesecake with the jam for a glossy finish.

Garnish with fresh chopped strawberries on top before serving.

Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours 15 minutes (including chilling)

Kcal: 450 kcal | Servings: 10 servings