Ingredients
- 1 1/4 cups digestive cookie crumbs
- 1 3/4 cups granulated sugar
- 4 tablespoons butter, melted
- 24 ounces cream cheese
- 4 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 cup heavy cream for topping
- 2 teaspoons vanilla extract
- 3 tablespoons Torani strawberry syrup
- 1 teaspoon strawberry extract
- 16 Lindt strawberry cream white chocolate truffles
Instructions
- Preheat oven to 325°F. Prepare a 9-inch springform pan with nonstick spray and parchment paper.
- Mix cookie crumbs, melted butter, and sugar until sandy; press into the pan and bake for 10 minutes.
- Beat cream cheese until smooth; gradually add sugar, then eggs one at a time. Mix in sour cream, heavy cream, and vanilla.
- Divide batter; mix half with strawberry syrup and extract. Pour pink batter into crust, place truffles on top, then pour remaining batter over.
- Bake in a water bath for 75 minutes or until slightly jiggly in the center. Cool in the oven for 2 hours before chilling overnight.
- Whip heavy cream with powdered sugar, pipe onto cheesecake, and garnish with additional truffles before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 24g
- Sodium: 270mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
Keywords: Ensure all ingredients are at room temperature for a smoother batter. Use a water bath to prevent cracking during baking. Chill overnight for best flavor development.