Description
Indulgent strawberry swirl cheesecake marries creamy richness with buttery cookie crumble for an unforgettable dessert experience. Silky layers of tangy cream cheese and sweet strawberry sauce promise pure bliss in each luxurious bite.
Ingredients
Scale
Filling Ingredients:
- 16 ounces (454 grams) cream cheese (softened)
- 2 large eggs (at room temperature)
- ½ cup (100 grams) granulated sugar
- ½ cup (120 milliliters) sour cream
- 2 tablespoons (16 grams) all-purpose flour
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 sleeve graham crackers (9 whole crackers, 1 ½ cups or 180 grams crumbs)
- 4 tablespoons (56 grams) butter (melted)
- 1 pinch sea salt
Topping Ingredients:
- 10 vanilla sandwich cookies (golden Oreos)
- 2 tablespoons dry strawberry Jello mix
- 3–4 tablespoons whipped cream
- ¼ cup (60 milliliters) strawberry topping
Instructions
- Meticulously coat the interior of a 7-inch springform pan with nonstick spray to ensure effortless cake removal.
- Transform graham crackers into fine, uniform crumbs using a food processor, then integrate melted butter and salt until the mixture coheres perfectly.
- Firmly compress the cracker mixture into the pan’s base, creating a compact foundation, then transfer to the freezer for immediate chilling.
- Whip cream cheese until silky smooth, gradually incorporating sugar and flour to achieve a luxurious, airy texture.
- Gently fold in sour cream and vanilla extract, maintaining a delicate consistency, then carefully introduce eggs one at a time, avoiding overmixing.
- Delicately pour the velvety filling over the frozen crust, enveloping the pan with aluminum foil for protection.
- Position the cheesecake on a trivet inside an Instant Pot, surrounded by water, and cook under high pressure for precise 35-minute duration.
- Allow the cheesecake to naturally release pressure, ensuring a smooth, crack-free surface.
- Pulverize vanilla cookies into fine crumbs, dividing the mixture into two portions.
- Blend half the cookie crumbs with strawberry JellO and whipped cream until a clumpy texture emerges.
- Combine the remaining cookie crumbs with the strawberry mixture, creating a textural topping.
- Artfully spread the strawberry mixture across the cheesecake’s surface, then generously sprinkle the remaining crumble on top.
- Refrigerate to set and enhance flavor melding, allowing the cheesecake to reach optimal serving temperature.
Notes
- Crafting this dessert transforms ordinary ingredients into a spectacular strawberry sensation that’ll wow your taste buds.
- Precise preparation ensures a creamy, dreamy cheesecake with a delightful cookie crunch that elevates the entire experience.
- Chilling allows flavors to meld, creating a decadent treat perfect for special occasions or spontaneous sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg