Strawberries and Cream Cheesecake is rich and creamy with a fruity twist on the classic. Two delicious layers of batter baked inside a crunchy crust.
Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs
4 tablespoons granulated sugar
6 tablespoons unsalted butter melted
4-5 cups boiling water for water bath
Cheesecake Filling
32 ounces (from four 8-ounce blocks) of full-fat cream cheese softened to room temperature
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 Mix Masters brand
½-1 teaspoon strawberry extract optional – if a more intense strawberry flavor is desired
Garnish
4 ounces frozen whipped topping thawed
10 small fresh whole strawberries
Instructions
Crust
Preheat oven to 375°F.
Tear off two large pieces of heavy-duty aluminum foil. Using a 9-inch springform pan, set the pan on the first piece of foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil. Be sure that the foil is tightly wrapped around the edges of the pan to ensure that no water from the water bath seeps into the pan as the cheesecake bakes.
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