Description
Strawberry swirl cheesecake delights dessert enthusiasts with its creamy richness and crumbly cookie base. Sweet-tart strawberry ribbons complement silky cream cheese, inviting you to savor each luxurious forkful.
Ingredients
Scale
- 16 oz (454 g) cream cheese (softened)
- 2 large eggs (room temperature)
- ½ cup (100 g) granulated sugar
- ½ cup (120 ml) sour cream
- 2 tbsps (16 g) all-purpose flour
- 1 tsp vanilla extract
- 1 sleeve graham crackers (9 whole crackers, 1 ½ cups or 180 g crumbs)
- 4 tbsps (56 g) butter (melted)
- 1 pinch sea salt
- 10 vanilla sandwich cookies (golden Oreos)
- 2 tbsps dry strawberry Jello mix
- 3–4 tbsps whipped cream
- ¼ cup (60 ml) strawberry topping
Instructions
- Preparation: Coat a 7-inch springform pan with nonstick spray. Pulverize graham crackers into fine crumbs, blending with melted butter and salt until perfectly cohesive.
- Crust Formation: Press the cracker mixture firmly into the pan’s base, creating a compact foundation. Freeze immediately to stabilize the crust.
- Filling Creation: Whip cream cheese until silky, gradually integrating sugar and flour. Fold in sour cream and vanilla extract, then introduce eggs carefully to maintain a smooth, airy texture without overmixing.
- Cooking Process: Wrap the pan in aluminum foil. Place the cheesecake on a trivet in an Instant Pot with surrounding water. Pressure cook for 35 minutes, allowing natural pressure release to prevent surface cracking.
- Topping Preparation: Crush vanilla cookies into two distinct portions. Combine one half with strawberry JellO and whipped cream to create a clumpy mixture. Blend the remaining crumbs with the strawberry mixture.
- Finishing Touch: Spread the strawberry mixture across the cheesecake’s surface, generously sprinkle remaining crumbs on top. Refrigerate to set and enhance flavor melding, achieving the perfect serving consistency.
Notes
- Prevent Sticking: Generously spray springform pan with nonstick cooking spray for seamless cake removal.
- Crumb Consistency: Pulse graham crackers in food processor until uniformly fine to create perfect crust texture.
- Egg Handling: Add eggs individually and mix minimally to maintain smooth, crack-free cheesecake filling.
- Cooling Strategy: Refrigerate cheesecake for several hours to develop rich flavors and achieve ideal serving texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 390
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg