Strawberries and cream cheesecake is layered with fruity strawberry and creamy vanilla layers and is fluffy and delicious!
Strawberries and cream cheesecake
I am so excited to drop this recipe on ya! Strawberries and cream cheesecake is the dessert you’ve been waiting for! The flavor of this cheesecake is simply incredible- it’s floral, light, sweet, and downright delicious.
There is nothing that compares to a New York cheesecake. They are rich, dense yet light, and are so smooth. This strawberries and cream cheesecake is all that- and then some! The layers of strawberry and vanilla cream cheesecake batter creates a beatiful (and scrumptious) pattern. It’s quite a show stopper.
I have all the tips and tricks to help you make this cheesecake without a water bath, without cracking, and without all the fuss! I’ve simplified this cheesecake to make it easy, fun, and fail proof! You’ll never look at cheesecake the same again!
Strawberries and cream cheesecake ingredients
- Honey graham crackers– The graham cracker crust is made with honey graham crackers, butter, and brown sugar.
- Cream cheese– Room temperature cream cheese is the base of the cheesecake.
- Sour cream– Room temperature sour cream is mixed with the cream cheese to make the cake batter.
- Sugar– Brown sugar and granulated sugar are both used in this recipe.
- Eggs– Five eggs are used to bind the cheesecake and make it fluffy.
- All purpose flour- Unbleached all purpose flour is perfect for this recipe!
- Strawberry extract– A dash of strawberry extract is used for the strawberry layer in the cheesecake.
- Vanilla extract– A splash of vanilla extract is used for the creamy layer.
Use room temperature ingredients
The secret to a fluffy cheesecake is in the room temperature ingredients! Cold ingredients (especially cream cheese) will result in a very lump batter. Ingredients that are brought to room temperature will create a homogenous batter that is silky smooth and will create a fluffy texture.
Let it rest
The cheesecake takes only 1 hour to bake, but let the cheesecake rest for an additional hour in the turned off oven. Do not open the oven door, you want the cheesecake to gradually cool. When a cheesecake cools too quickly, it usually will crack.
After the cheesecake has sat in the oven for 1 hour after baking, I like to allow it to cool further on the counter. After about 30 minutes to 1 hour, I then place it in the refrigerator to cool completely for at least 2 hours.
How to make strawberries and cream cheesecake
- Make the crust. Preheat the oven to 350 degrees. Place the graham crackers, melted butter, and brown sugar in a food processor and blend until the mixture resembled damp sand. Dump the crumbs into a 9″ springform pan. Pat the crumbs to line the sides and bottom of the pan and to pack them tighter. Bake the crust for 10 minutes. Remove it from the oven and place it to the side.
- Make the batter. Preheat the oven to 325 degrees. Attach the paddle attachment to a stand mixer. Place the cream cheese in the mixing bowl and cream on medium low speed. Add the salt and sugar gradually to the mixing bowl and mix until it’s incorporated. Slowly add the sour cream and vanilla extract. Sprinkle the flour slowly into the mixing bowl. Add one egg at a time, allowing it to be fully incorporated into the batter before adding the next. Divide the batter in half into two separate bowls. Add the red food coloring and strawberry extract to half of the batter and stir until it’s well combined.
- Layer the cheesecake. Place the springform pan on a baking sheet (this makes the cheesecake easier to handle). Pour about 1 cup of the vanilla batter in the center of the springform pan. Slowly pour 1 cup of the strawberry batter in the center of the vanilla batter. Continue alternating batters and pouring it into the center of the last poured batter until all the batter is gone.
- Bake the cheesecake. Place the cheesecake in the oven and bake for 20 minutes. Reduce the heat to 300 degrees and bake for 40 minutes. Do not open the oven door, but turn the oven off and allow the cheesecake to rest in the oven for an additional hour. Remove the cheesecake from the oven and allow it to cool to room temperature, about 2 hours.
- Refrigerate the cheesecake. Place the cheesecake in the fridge for at least 2 hours before serving. Mangia!
More Of My Cheesecake Recipes
- No Bake Layered Vegan Cheesecake
- Vegan Pumpkin Cheesecake
- New York Cheesecake
- No Bake Piña Colada Cheesecake
Strawberries and Cream Cheesecake
- food processor
- 9" springform pan
- Baking sheet1
For the crust
- 1 1/2 cup honey graham crackers about 15 crackers
- 6 tbsp salted butter melted
- 1/4 cup brown sugar
For the batter
- 4 8 oz packs of cream cheese room temperature
- 1/2 tsp salt
- 2 cups granulated sugar
- 4 tsp vanilla extract
- 1/2 cup sour cream room temperature
- 3 tbsp all purpose flour
- 5 eggs room temperature
- 1 1/2 tsp strawberry extract
- 1/2 tsp red food coloring
For the crust
- Preheat the oven to 350 degrees. Place the graham crackers in a food processor and blend until it is fine crumbs. Add the melted butter and sugar, then blend until everything is mixed well.
- Pour the mixture into the bottom o the springform pan. Press the mixture into the bottom and sides of the pan. Use a glass jar to press the crust against the edges of the pan. Press lightly around the edges of the top of the crust to better compact it. Place the pan in the oven and bake for 10 minutes. Remove the pan from the oven and place it on a baking sheet and set it to the side. Reduce the oven to 325 degrees.
For the cheesecake batter
- Attach the whisk attachment to the stand mixer. Add the cream cheese to the mixing bowl and cream it on low speed for about 1 minute. Add the salt and sugar gradually to the mixer and mix until the sugar is well combined. Add the sour cream and vanilla extract. Sprinkle the flour into the bowl to prevent the flour from clumping.
- Add one egg at a time, allowing each egg to be fully incorporated before adding the next. Mix the cheesecake batter until everything is just combined. Divide the batter in half in two separate bowls. Add the red food coloring and strawberry extract to half of the batter and stir until it's combined. Wiggle the bowls, then tap it on your work surface for 30 seconds to release air bubbles.
- Pour the 1 cup of the vanilla batter in the center of the crust. Pour one cup of the strawberry batter in the center of the vanilla batter. Continue to alternate batters until they are gone. Place the baking sheet and pan in the oven and bake for 20 minutes. Reduce the oven to 300 and cook for another 40 minutes.
- Turn off the oven when the cheesecake is done baking and allow the cheesecake to rest in the oven for 1 hour. Do not open the oven door. Remove the cheesecake from the oven and allow it to set and cool in the fridge for at least 3 hours, preferably overnight.
- Slice the cheesecake then top with whipped cream, fresh berries, and mint leaves. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.