The art of dessert-making is a fine balance between science and creativity, where precision meets play. Today, I’m thrilled to share with you a recipe that embodies this balance perfectly: the Heavenly Strawberry Swirl Cheesecake with a Cookie Crumble Twist. This delectable dessert promises not just a burst of flavors but also an adventure in texture, making it a perfect treat for any occasion.
Ingredients You’ll Need
Before we dive into the creation process, let’s gather all the necessary ingredients.
For the Crust:
- 1 sleeve graham crackers (9 whole crackers) (1 ½ cups crumbs)
- 4 tablespoons butter (melted)
- Pinch sea salt
For the Filling:
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs (at room temperature)
For the Topping:
- 10 vanilla sandwich cookies (golden Oreos)
- 2 tablespoons dry strawberry Jello mix
- 3-4 tablespoons whipped cream
- About ¼ cup strawberry topping (we used ice cream topping)
Directions to Heaven
With ingredients ready, let’s start our journey to making this heavenly dessert.
Prepare the Crust:
- Begin by prepping a 7” springform pan with nonstick spray. This ensures your cheesecake will release smoothly.
- Pulse graham crackers in a food processor to a fine crumb, blend in melted butter and salt, and pulse until combined. The mixture should resemble wet sand.
- Firmly press the mixture into the bottom of the pan and place it in the freezer. This step is crucial for a firm base.
Prepare the Filling:
- In a mixing bowl, cream the cheese until smooth. Then, add sugar and flour and mix until fluffy. This process introduces air into the mixture, ensuring a light texture.
- Incorporate sour cream and vanilla, then eggs one at a time without overmixing. Overmixing can introduce too much air, leading to cracks.
- Pour the mixture over the crust, cover with foil, and set in an Instant Pot on a trivet with water. Cook on high pressure for 35 minutes and allow a natural release. The Instant Pot method guarantees a moist and evenly cooked cheesecake.
Prepare the Topping:
- Pulse vanilla cookies to crumbs, then mix half with the JellO and whipped cream until clumpy. Combine this with the remaining crumbs for a varied texture.
- Spread the strawberry topping on the cooled cheesecake, and sprinkle the crumble mix on top for that final, irresistible touch.
Serving Suggestions
Chill the cheesecake for at least 4 hours before serving. This patience pays off as it allows the flavors to meld beautifully and the cheesecake to set perfectly.
Nutritional Information
For those interested, this recipe yields 8 servings, with an estimated 320 kcal per serving.
Closing Thoughts
The Heavenly Strawberry Swirl Cheesecake with a Cookie Crumble Twist is not just a dessert; it’s an experience. From its crunchy, buttery base to the creamy, tangy filling, topped with a sweet and crumbly topping, every bite is a celebration of textures and flavors. Whether you’re a seasoned baker or new to the culinary arts, this recipe is sure to impress and delight. Happy baking!
Heavenly Strawberry Swirl Cheesecake with a Cookie Crumble Twist
Ingredients:
FOR THE CRUST:
1 sleeve graham crackers (9 whole crackers) (1 ½ cups crumbs)
4 tablespoons butter (melted)
Pinch sea salt
FOR THE FILLING:
16 ounces cream cheese (softened)
½ cup granulated sugar
2 tablespoons all-purpose flour
½ cup sour cream
1 teaspoon vanilla extract
2 large eggs (at room temperature)
FOR THE TOPPING:
10 vanilla sandwich cookies (golden Oreos)
2 tablespoons dry strawberry Jello mix
3-4 tablespoons whipped cream
About ¼ cup strawberry topping (we used ice cream topping)
Directions:
PREPARE THE CRUST:
Prepare a 7” springform pan with nonstick spray.
Pulse graham crackers in a food processor to a fine crumb, add melted butter and salt, and pulse until combined.
Press the mixture into the pan bottom and freeze.
PREPARE THE FILLING:
Cream the cheese until smooth, add sugar and flour and mix to fluffy. Incorporate sour cream and vanilla, then eggs one at a time without overmixing.
Pour over crust, cover with foil, and set in an Instant Pot on a trivet with water. Cook on high pressure for 35 minutes and naturally release.
PREPARE THE TOPPING:
Pulse vanilla cookies to crumbs, mix half with JellO and whipped cream until clumpy. Combine with remaining crumbs.
Spread strawberry topping on cheesecake, add crumble mix on top.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Kcal: 320 | Servings: 8