8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
24 ounces cream cheese (Room temp)
All-purpose flour
Sugar
Salt
Whole milk (Room temp)
Heavy cream (Room temp)
Sour cream (Room temp)
Unsalted butter
Large eggs (Room temp)
2 ounces frozen or regular strawberries
Graham crackers
Unsweetened cocoa powder
Vanilla extract
Strawberry extract
Chocolate extract
Red gel paste or liquid food coloring
Confectioner’s sugar
Vanilla Jello instant pudding (Optional)
Tools you’ll need
9-inch round spring form pan
Baker’s joy non-stick baking spray
Food processor
Whisk
Disposable piping bag
Wilton #1M tip
Graham cracker crust
Step 1-Add 13 whole graham crackers into a large food processor. Blend for 30 seconds to 1 minute. 1/4 cup sugar, 1/8 teaspoon salt, 6 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Pulse for 30 seconds to 1 minute.
Assembling and baking the Graham cracker crust
Spray the inside of your 9-inch round spring form pan with the Baker’s joy non-stick baking spray.
Preheat oven to 375 degrees.
Step 2- Add moist graham cracker crumbs into the spring form pan. Press the graham cracker crumbs onto the bottom of the spring form pan. Bring up the crumb’s half of an inch up the side of the inside of the spring form pan.
Step 3- Place into a preheated 375-degree oven on the middle rack. Bake for 5 to 7 minutes. After 5 to 7 minutes remove the springform pan from the oven. Let the Graham cracker crust cool completely.
Strawberries
Step 4- Add 2 ounces in weight of the frozen or fresh strawberries into a small food processor. Blend for 30 seconds or until the mixture is pureed. Add into a small bowl and set aside.
Cheesecake batter
Step 5- Add four 8-ounce packages (2 pounds) cream cheese (Room temp), 1/3 cup sour cream and 4 large eggs beaten (Room temp) into a large bowl. Stir all ingredients together. At first the mixture will appear curdled but as you stir it but as you stir it, the mixture will start to come together. To help the mixture to come together, you can stir the mixture for a short period of time using a whisk.
Step 6- Add 1/2 cup whole milk (Room temp), 1/3 cup heavy whipping cream (Room temp), 3 teaspoons vanilla extract, 1 and 1/4 cups sugar, 1/3 cup all-purpose flour and 1/8 teaspoon salt. Stir all ingredients together with a whisk until combined. Scrape down the sides of your bowl.
Step 7- Divide the cheesecake batter into 3 separate bowls. The amount of cheesecake in each bowl will be 2 and 1/3 cups each. Bowl 1 will be for the vanilla cheesecake batter. Bowl 2 will be for the strawberry cheesecake batter, and bowl 3 will be for the chocolate cheesecake batter.
Vanilla cheesecake batter (Bowl 1)
Step 8- Add 1 or 2 tablespoons vanilla instant pudding into bowl 1 for the vanilla cheesecake batter. Stir all ingredients with a whisk until combined and set aside.
Strawberry cheesecake batter (Bowl 2)
Step 9- Add 2 tablespoons pureed strawberries, 1 teaspoon strawberry extract, and 1/8 teaspoon red gel paste or liquid food coloring into bowl 2 for the strawberry cheesecake batter. Stir all ingredients together with a whisk until combined and set aside.
Chocolate cheesecake batter (Bowl 3)
Step 10- Add 2 tablespoons unsweetened cocoa powder, and 1 teaspoon chocolate extract into bowl 2 for the chocolate cheesecake batter. Stir all ingredients together with a whisk until combined and set aside.
Adding the cheesecake batters into the springform pan.
Set your oven broiler to high.
Important note- To make sure the cheesecake batters don’t mix together, you must first create a skin on top of each of the cheesecake batter first before pouring the second cheesecake batter on top. This can be accomplished by adding the springform pan into the oven broiler or on the upper most rack of your oven.
Step 11- Add prepared chocolate cheesecake batter into springform pan. Shake springform pan slightly. Place into the oven broiler for 1 to 2 minutes. From there remove the springform pan from the oven broiler. You should be able to see a thin skin on top of the cheesecake batter.
Step 12- Pour prepared strawberry cheesecake batter on top of the chocolate cheesecake batter as evenly as possible. Shake springform pan slightly. Place into the oven broiler for 1 to 2 minutes. From there remove the springform pan from the oven broiler. You should be able to see a thin skin on top of the cheesecake batter.
Baking the cheesecake
Preheat oven to 300-degrees.
Step 13- Place the springform pan onto an 11 by 17-inch baking pan. This will prevent spills in your oven incase the springform pan leaks. Pour prepared vanilla cheesecake batter on top of the strawberry cheesecake batter as evenly as possible. Shake springform pan slightly. Place into a preheated 300-degree oven on the middle rack. Bake for 1 hour and 10 minutes.
Step 14- Remove the cheesecake from the oven. If you tap the sides of your springform pan and the center slightly jiggles and it doesn’t jiggle toward the edge of the cheesecake, the cheesecake is done. Let the cheesecake cool for 2 to 3 hours before removing it from the springform pan.
Removing the cheesecake from the springform pan.
Step 15- Release the latch on the side of the springform pan and gently lift up the side of the springform pan from the cheesecake. Place a sheet of parchment paper on top of the cheesecake. Place something that has a flat surface on top of the cheesecake and flip the cheesecake upside down.
Step 16- Remove the bottom part of the springform pan from the bottom of the cheesecake. Place a flat serving dish on the bottom of the cheesecake. Flip the cheesecake back over on the opposite side. Remove the parchment paper from the top of the cheesecake. Place the cheesecake in the fridge for 3 to 4 hours or overnight. (Uncovered)
Whipped cream
Note- Make sure you place your mixing bowl in the fridge for 5 to 10 minutes or until the mixing bowl is cold.
Step 17- Add 1 cup heavy whipping cream, 1/4 cup confectioner’s sugar, 1 teaspoon vanilla extract, 1/8 teaspoon cake batter extract, and a light sprinkle of salt into stand mixer bowl. Mix on high speed for 3 minutes or until the whipped cream has thickened. Scrape down sides of bowl.
Assembling the piping bag with the Wilton tip
Step 18- Add the coupler into a disposable piping bag with the tip cut off. The outer portion of the coupler should stick out of the disposable piping bag. Place the Wilton #1M tip onto the tip of the coupler and screw the tip in place with the coupler nut.
Step 19- Add prepared whipped cream into the disposable piping bag. Pipe the whipped cream onto the top edge of cheesecake. Make sure you go around the top edge of the cheesecake. Once done pipe a small amount of whipped cream directly in the center of the cheesecake. From there the cheesecake is ready to be served.
Storage- Place the cheesecake into a cake box or cake serving container and place into the fridge. Be sure to keep the cheesecake in the fridge at all times.
YouTube instructional video
