Glide into a velvety reverie with this luscious duo of divine cream cheese and succulent strawberry. A dessert that’s truly a slice of paradise!
Ingredients:
For the Crust:
1 1/2 cups (150g) graham cracker crumbs
1/3 cup (75g) unsalted butter, melted
1/4 cup (50g) sugar
For the White Cream Cheese Layer:
1 1/2 cups (360g) cream cheese, softened
1/2 cup (60g) powdered sugar
1 teaspoon (5ml) vanilla extract
1 cup (240ml) heavy cream, whipped to stiff peaks
1 tablespoon (15ml) cold water
1 teaspoon (5g) unflavored gelatin
For the Pink Strawberry Cream Cheese Layer:
1 1/2 cups (360g) cream cheese, softened
1/2 cup (120g) strawberry puree (blended strawberries)
1/2 cup (60g) powdered sugar
1 cup (240ml) heavy cream, whipped to stiff peaks
1 tablespoon (15ml) cold water
1 teaspoon (5g) unflavored gelatin
For the Strawberry Syrup Glaze:
1/2 cup (120g) strawberry puree
1/4 cup (50g) sugar
1/2 teaspoon (2g) unflavored gelatin
2 tablespoons (30ml) cold water
Instructions:
Prepare the crust:
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press the mixture into the bottom of a 9-inch (23cm) springform pan.
Chill in the refrigerator while preparing the filling.
Prepare the white cream cheese layer:
Sprinkle gelatin over cold water and let it bloom for about 5 minutes.
Gently heat the bloomed gelatin until dissolved and set aside to cool slightly.
Beat cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in the whipped cream, then add the cooled gelatin and mix until well combined.
Pour the mixture over the crust and smooth the top with a spatula.
Refrigerate until the layer is set, about 1-2 hours.
Prepare the pink strawberry cream cheese layer:
Repeat the gelatin process as above for the white layer.
Beat cream cheese, strawberry puree, and powdered sugar until smooth.
Fold in the whipped cream, then add the cooled gelatin and mix until well combined.
Gently pour the mixture over the set white layer and smooth the top.
Refrigerate until the pink layer is set, about 1-2 hours.
Prepare the strawberry syrup glaze:
Sprinkle gelatin over cold water and let it bloom for about 5 minutes.
Heat the strawberry puree and sugar in a saucepan until the sugar dissolves.
Add the bloomed gelatin to the strawberry mixture and stir until dissolved.
Let the glaze cool until it begins to thicken but is still pourable.
Pour the glaze over the set pink layer and return to the refrigerator.
Chill the cheesecake for at least 4 hours or overnight to ensure it’s fully set.
Serve:
Once set, run a knife around the edges of the cheesecake and remove the sides of the springform pan.
Top with fresh strawberries if desired, and slice to serve.
