Go Back
–+ servings
Strawberries and Cream Cheesecake is plated on a cake stand next to sliced strawberries.

Strawberries and Cream Cheesecake

Sea Salt Savorings
Strawberries and cream cheesecake is layered with fruity strawberry and creamy vanilla layers and is fluffy and delicious!
5 from 17 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
resting time 1 hour
Total Time 1 hour 11 minutes
Course Dessert
Cuisine American
Servings 1 9" cake
Calories 3610 kcal

Equipment

  • food processor
  • 9" springform pan
  • Baking sheet1

Ingredients
  

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

Instructions
 

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

Calories: 3610kcalCarbohydrates: 581gProtein: 43gFat: 127gSaturated Fat: 66gTrans Fat: 3gCholesterol: 1063mgSodium: 3091mgPotassium: 860mgFiber: 5gSugar: 490gVitamin A: 4057IUVitamin C: 1mgCalcium: 436mgIron: 11mg

Nutrition values are estimates, for exact values consult a nutritionist.

Tried this recipe?Mention @seasaltsavorings or tag us #seasaltsavorings!