Print

Strawberries and Cream Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and ultra-creamy strawberries and cream cheesecake with a buttery crumb crust, swirls of strawberry flavor, and hidden strawberry cream truffles baked inside, finished with whipped cream and truffle topping.

Ingredients

1 1/4 cups digestive cookie crumbs or graham cracker crumbs (about 13 cookies)

1 tablespoon granulated sugar

4 tablespoons butter, melted

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 strawberry syrup

1 teaspoon strawberry extract

7–9 strawberry cream white chocolate truffles (for inside cheesecake)

1 cup heavy cream (for whipped topping)

2 tablespoons powdered sugar

11 strawberry cream white chocolate truffles (for topping)

Instructions

  1. Preheat oven to 325°F (165°C). Prepare a 9-inch springform pan with nonstick spray and parchment around the sides.
  2. In a bowl, mix cookie crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool slightly.
  3. Beat cream cheese until smooth. Add granulated sugar and mix until fully incorporated.
  4. Add eggs one at a time, mixing well after each addition. Blend in sour cream, heavy cream, and vanilla extract until smooth.
  5. Divide the batter in half. Stir strawberry syrup and strawberry extract into one half until light pink.
  6. Pour the strawberry batter over the crust. Arrange truffles in a circle on top, then carefully pour the plain batter over to fully cover the truffles.
  7. Wrap the pan in heavy-duty foil. Place it in a larger pan and add about 1 inch of hot water to create a water bath.
  8. Bake until the edges are set and the center jiggles slightly, about 1 hour 20 minutes.
  9. Turn off the oven and allow the cheesecake to cool gradually inside with the door slightly open. Refrigerate overnight.
  10. Before serving, whip heavy cream and powdered sugar to stiff peaks. Pipe swirls on top and garnish each with a truffle. Slice and serve.

Notes

Use full-fat cream cheese for the best texture.

A water bath helps prevent cracks and ensures even baking.

Let cheesecake sit at room temperature for 15 minutes before serving for best flavor.

Clean knife between slices for neat cuts.

Freeze without whipped topping for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberries-and-cream-cheesecake/