Strawberries and Cream Cheesecake

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This strawberries and cream cheesecake layers a vanilla cheesecake and a strawberry cheesecake in one impressive, bakery-style dessert. With a buttery graham cracker crust, a silky filling in two distinct colors, and a finishing touch of whipped cream and fresh strawberries, it's a showstopper that's easier to make than it looks.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dessert

Cuisine: American

Servings:

Calories: 704kcal

Author: Shauna

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
4 tablespoons granulated sugar
6 tablespoons unsalted butter melted
4 to 5 cups boiling water for the water bath

Cheesecake Filling

32 ounces full-fat cream cheese softened to room temperature (four 8-ounce blocks)
1½ cups granulated sugar
1½ teaspoons vanilla extract
4 large eggs room temperature
½ cup full-fat sour cream
¼ cup heavy whipping cream
¼ cup strawberry syrup
½ to 1 teaspoon strawberry extract optional, for a more intense strawberry flavor

Garnish

4 ounces frozen whipped topping thawed
10 small fresh whole strawberries

Instructions

To Make the Crust

Preheat oven to 375°F.
Tear off two large pieces of heavy-duty aluminum foil. Set the springform pan on the first piece and bring the foil up around the sides. Repeat with the second piece, wrapping tightly so no water can seep in during baking.
Line the bottom of the pan with a parchment paper round, then spray the bottom and sides with baker's spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Firmly press the mixture into the bottom and halfway up the sides of the prepared pan.
Bake on the middle rack for 10 minutes. Remove and set the pan into a large roasting pan to cool while you make the filling.
Reduce the oven temperature to 325°F. Start a large pot of water to boil for the water bath.

To Make the Cheesecake Filling

Beat the cream cheese and sugar in a large bowl with a hand mixer on medium speed for 2 to 3 minutes, until smooth. Scrape the sides and bottom of the bowl to fully combine.
With the mixer on low, add the vanilla extract and eggs, one at a time, beating just until each egg is incorporated. Avoid overmixing.
Add the sour cream and heavy whipping cream, mixing on low just until combined.
Remove half of the batter to a separate bowl and set aside.
Stir the strawberry syrup and optional strawberry extract into the batter remaining in the original bowl until it's a uniform light pink with no white streaks.
Pour the strawberry batter into the crust and spread into an even layer.
Working slowly, spoon the plain batter over the strawberry layer in small dollops rather than pouring, so the two layers stay distinct. Use an offset spatula to gently spread it into an even layer without disturbing the strawberry layer underneath.
Place the roasting pan with the cheesecake on the middle oven rack. Slowly pour the boiling water into the roasting pan until it reaches about one inch up the side of the springform pan, being careful not to splash any into the batter.
Bake for 1 hour and 30 minutes, or until set. The cheesecake should not look liquid, but should wobble gently in the center when nudged.
Turn off the oven, crack the door open 1 to 2 inches, and leave the cheesecake inside to sit for 1 hour as the oven cools.
Remove the roasting pan from the oven, then remove the springform pan from the foil. Run a thin, sharp knife around the edge of the cheesecake to loosen it from the pan.
Refrigerate for a minimum of 8 hours, preferably overnight, until fully chilled and set.
When ready to serve, pipe the thawed whipped topping into a piping bag fitted with a large tip and pipe ten decorative dollops around the edge of the cheesecake. Place a fresh strawberry in the center of each dollop. Slice so each piece includes one dollop and one strawberry.

Notes

If the cheesecake sticks to the edges of the pan, it can crack as it cools.
Run the knife slowly and gently to avoid damaging the outside.
Avoid overmixing the batter. Too much air incorporated into the batter increases the risk of cracks.
Strawberry extract that's red in color will add extra tint to the batter.
Check the cheesecake at the 1 hour 15 minute mark. If the top is browning too quickly, loosely tent it with foil, folded like a tent rather than pressed directly onto the surface, so moisture doesn't get trapped.

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