Strawberries and Cream Cheesecake

4.87 from 51 votes

This strawberries and cream cheesecake is perfect for Valentine's Day. It's thick and creamy with both the flavors of strawberry and cream. There are strawberry cream truffles baked inside for a nice crunchy surprise!

Prep Time25

Cook Time1 20

Chill Time8

Total Time9 45

Servings: slices

Author: Miranda Couse

Ingredients

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 whipping cream
2 tablespoons powdered sugar
11 Lindt strawberry cream white chocolate truffles

Instructions

Crust

Preheat oven to 325 degrees F. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3-inch wide strip of parchment paper.
Mix the1 1/4 cups digestive cookie crumbs or graham cracker crumbs, 1 tablespoon granulated sugar, and melted 4 tablespoons butter 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. You can also chill the crust in the freezer or fridge until firm for a softer crust.

Cheesecake

In a mixing bowl, add the 24 ounces cream cheese. Beat with a hand mixer on medium until the cream cheese is smooth. Scrape down the bowl.
Add the 1 1/4 cups granulated sugar and beat on medium until incorporated. Scrape down the sides and bottom of the bowl.
Add in the 4 large 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 1 cup full-fat sour cream, 1/4 cup heavy cream, and 2 teaspoons vanilla extract. Beat on medium until the mixture comes together.
Pour half of the batter into a separate bowl. Set aside.
Add the 3 tablespoons Torani strawberry syrup and 1 teaspoon 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 7 - 9 Lindt strawberry cream white chocolate truffles to the cheesecake.
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 1 cup heavy whipping cream and 2 tablespoons 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.

Video

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition