Description
Indulge in this rich and creamy Red Velvet Cheesecake, featuring a velvety red velvet base, a luscious cheesecake layer, and a glossy berry topping. A show-stopping dessert for any occasion!
Ingredients
Units
Scale
For the Red Velvet Crust:
- 1 1/2 cups red velvet cake crumbs
- 3 tbsp melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Berry Topping:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup berry jam
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F (160°C). Mix red velvet cake crumbs with melted butter and press into a greased springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream.
- Pour over the red velvet crust and bake for 40-45 minutes until set. Let cool.
- Heat berry jam and lemon juice, then mix with berries. Spread over the cheesecake.
- Chill for at least 4 hours before serving.
Notes
- Ensure cream cheese is at room temperature for a smoother filling.
- Best served chilled with fresh whipped cream.