Why You’ll Love Strawberries and Cream Cheesecake Recipe

I enjoy this recipe because it combines elegance with comfort in a single dessert. The cheesecake texture is smooth and dense without feeling heavy, and the strawberry flavor is present without overpowering the creamy base. I also like how impressive it looks when sliced, especially with the hidden truffles and whipped cream topping, making it perfect for celebrations or romantic occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust:
1 1/4 cups digestive cookie crumbs or graham cracker crumbs (13 cookies)
1 tablespoon granulated sugar
4 tablespoons butter melted

Cheesecake:
24 ounces cream cheese room temperature
1 1/4 cups granulated sugar
4 large eggs
1 cup full-fat sour cream
1/4 cup heavy cream
2 teaspoons vanilla extract
3 tablespoons Torani strawberry syrup
1 teaspoon strawberry extract
7 – 9 Lindt strawberry cream white chocolate truffles

Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
11 Lindt strawberry cream white chocolate truffles

Directions

I start by preheating the oven to 325 degrees and preparing a 9-inch springform pan with nonstick spray and parchment around the sides. For the crust, I mix the cookie crumbs, sugar, and melted butter until it resembles wet sand, then press it firmly into the bottom of the pan. I bake it for 10 minutes and let it cool slightly.

For the cheesecake filling, I beat the cream cheese until smooth, then mix in the sugar until fully incorporated. I add the eggs one at a time, followed by the sour cream, heavy cream, and vanilla extract, mixing until everything is creamy and smooth. I pour half of the batter into a separate bowl and stir the strawberry syrup and strawberry extract into the remaining batter until it turns light pink.

I pour the pink batter over the crust, arrange the truffles in a circle on top, and slowly pour the plain batter over everything to fully cover the truffles. I wrap the pan in heavy-duty foil, place it in a larger pan with about an inch of water, and bake until the center jiggles slightly. Once baked, I let it cool gradually in the oven, then chill it overnight in the refrigerator.

Just before serving, I whip the heavy cream and powdered sugar until stiff peaks form, pipe swirls on top of the cheesecake, and finish each swirl with a truffle before slicing and serving.

Servings and Timing

I usually slice this cheesecake into 10 servings. The prep time takes about 25 minutes, the baking time is around 1 hour and 20 minutes, and the chilling time is at least 8 hours. In total, I plan for roughly 9 hours and 45 minutes from start to finish, most of which is hands-off chilling time.

Variations

I sometimes swap the strawberry syrup for raspberry or cherry syrup to change the flavor profile. When I want a stronger chocolate element, I use white chocolate chips instead of truffles inside the cheesecake. I also like adding a chocolate cookie crust instead of graham crackers for a richer base.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 4 days. I don’t reheat cheesecake, but I let slices sit at room temperature for about 15 minutes before serving so the texture softens slightly and tastes its best.

FAQs

Can I make this cheesecake ahead of time?

I often make it a day in advance since it needs overnight chilling and tastes even better the next day.

Do I need a water bath?

I always use a water bath because it helps the cheesecake bake evenly and prevents cracks.

Can I freeze this cheesecake?

I freeze it without the whipped cream topping, wrapped tightly, for up to 2 months.

What if I don’t have strawberry extract?

I simply add a little extra strawberry syrup, though the flavor will be slightly milder.

Can I use low-fat cream cheese?

I don’t recommend it because full-fat cream cheese gives the best texture and flavor.

How do I know when the cheesecake is done?

I gently wiggle the pan and look for a slight jiggle only in the center.

Can I use a different size pan?

I prefer a 9-inch pan, but an 8-inch pan works with a slightly longer bake time.

Why did my cheesecake crack?

I find cracks usually happen from overbaking or cooling too quickly.

Can I skip the truffles inside?

I can skip them, but I love the texture and surprise they add.

How should I slice the cheesecake cleanly?

I use a sharp knife wiped clean between each slice for neat cuts.

Conclusion

I find this strawberries and cream cheesecake to be a show-stopping dessert that’s well worth the time and care it takes to prepare. With its creamy texture, sweet strawberry flavor, and hidden truffle surprise, it’s a recipe I love making for special moments and sharing with people I care about.