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Strawberries and Cream Cheesecake
4.9 from 150 votes

Strawberries and Cream Cheesecake

Strawberries and Cream Cheesecake features a digestive cookie crumb crust topped with a creamy cheesecake infused with strawberry syrup and extract. The cheesecake filling blends cream cheese, sugar, eggs, sour cream, heavy cream, and white chocolate truffles with strawberry flavor. Whipped cream with powdered sugar and additional strawberry cream truffles complements the rich, smooth cheesecake. This dessert offers a luscious balance of creamy textures and sweet-tart berry notes for special occasions or gatherings.

Prep Time
25 mins
Cook Time
1 hr 20 mins
Additional Time
8 hrs
Total Time
9 hrs 45 mins
Servings: 10 slices
Calories: 438 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. Mix the cookie crumbs, melted butter, and sugar until it resembles wet sand and can be packed down.
  3. Press the crust evenly into the bottom of the prepared pan.
  4. Place in the oven for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
Cheesecake
  1. 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.
  2. Add the sugar and beat on medium until incorporated. Scrape down the sides and bottom of the bowl.
  3. 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.
  4. Add in the sour cream, heavy cream, and vanilla extract. Beat on medium until the mixture comes together. 
  5. Pour half of the batter into a separate bowl. Set aside. 
  6. Add the Torani strawberry syrup and strawberry extract into the remaining cheesecake batter. Stir until everything is combined and a light pink color.
  7. Pour the pink batter on top of the crust. The crust doesn’t have to be cooled completely.
  8. 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.
  9. Pour the remaining cheesecake batter in a slow and steady stream, covering all of the pink batter and truffles.
  10. 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.
  11. 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
  1. Just before serving, make and add the whipped cream to the cheesecake.
  2. Place the heavy cream and powdered sugar in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.
  3. Add the whipped cream into a piping bag fitted with a 1M tip. Pipe swirls on top of the cooled cheesecake.
  4. Top each swirl with a truffle. 
  5. Cut and serve. Store in the fridge.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 438

% 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.