Ingredients
Scale
- 1 1/2 cups red velvet cake crumbs (from about 6 red velvet cupcakes)
- 5 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 pint fresh strawberries, hulled and sliced
Instructions
- Step 1: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Step 2: In a medium bowl, combine red velvet cake crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gently stir in sour cream until just combined.
- Step 4: Pour the cream cheese mixture over the red velvet crust. Arrange half of the sliced strawberries evenly over the top of the cheesecake batter, pressing them in gently.
- Step 5: Bake for 60-70 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight. Before serving, garnish with the remaining fresh strawberry slices.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days to maintain its texture.
- While not typically reheated, individual slices can be brought to room temperature for about 30 minutes to soften slightly before serving.
- For an elegant presentation, drizzle the cheesecake with a white chocolate ganache and arrange a few whole strawberries on top.
- To prevent cracking, bake the cheesecake in a water bath; simply wrap the springform pan in foil and place it in a larger pan filled with about an inch of hot water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American