Strawberries and Cream Cheesecake
User Reviews
4.9
Strawberries and Cream Cheesecake
Description
This cheesecake begins with a base of digestive cookie crumbs mixed with melted butter and sugar pressed into a springform pan and baked until set. The cheesecake filling combines room-temperature cream cheese beaten smooth with sugar, then eggs added one by one, followed by sour cream, heavy cream, vanilla extract, and strawberry flavorings including syrup and extract. Half the batter is separated to create a marbled or layered effect with the white chocolate truffles blended in.
The batter is baked at moderate heat until set but still creamy in texture, producing a dense yet smooth cheesecake with fruity strawberry accents woven into the rich cream cheese base. The crumbly crust provides contrast in texture and a buttery foundation. The dessert is finished with whipped cream sweetened with powdered sugar and adorned with additional strawberry-flavored white chocolate truffles to enhance the berry theme and add a creamy topping.
This cheesecake works well as an elegant dessert, served chilled to highlight its creamy consistency and refreshing strawberry flavor. The layers and truffles add visual interest and varied flavor dimensions, making it distinctive among classic cheesecake recipes.
Ingredients
Crust:
- 1 1/4 cups digestive cookie crumbs 13 cookies, or graham cracker crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons butter melted
Cheesecake:
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 4 egg large
- 1 cup sour cream full-fat
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 3 tablespoons Torani strawberry syrup
- 1 teaspoon strawberry extract
- 7 – 9 white chocolate truffles Lindt brand, strawberry cream flavor
Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 11 white chocolate truffles Lindt brand, strawberry cream flavor
Instructions
Crust
- Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- Mix the cookie crumbs, melted butter, and sugar until it resembles wet sand and can be packed down.
- Press the crust evenly into the bottom of the prepared pan.
- Place in the oven for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
Cheesecake
- In a mixing bowl, add the cream cheese. Beat with a hand mixer on medium until the cream cheese is smooth. Scrape down the bowl.
- Add the sugar and beat on medium until incorporated. Scrape down the sides and bottom of the bowl.
- Add in the eggs one at a time. Beat each egg in before adding the next. Scrape down the sides and bottom of the bowl.
- Add in the sour cream, heavy cream, and vanilla extract. Beat on medium until the mixture comes together.
- Pour half of the batter into a separate bowl. Set aside.
- Add the Torani strawberry syrup and strawberry extract into the remaining cheesecake batter. Stir until everything is combined and a light pink color.
- Pour the pink batter on top of the crust. The crust doesn’t have to be cooled completely.
- Add a circle of truffles to the cheesecake. I would only add about 7 – 9 and leave plenty of room towards the outside of the pan.
- Pour the remaining cheesecake batter in a slow and steady stream, covering all of the pink batter and truffles.
- Wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. Place the cheesecake into a slightly bigger pan and fill with 1 inch of water.
- Place in the oven. Let the cheesecake bake for 1 hour 16 minutes – 1 hour 25 minutes until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
Whipped Cream
- Just before serving, make and add the whipped cream to the cheesecake.
- Place the heavy cream and powdered sugar in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.
- Add the whipped cream into a piping bag fitted with a 1M tip. Pipe swirls on top of the cooled cheesecake.
- Top each swirl with a truffle.
- Cut and serve. Store in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 141mg | 47% |
| Sodium | 675mg | 28% |
| Potassium | 319mg | 7% |
| Sugar | 36g | 72% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 335mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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