I know I said this in my last post, but I seriously have a HUGE love for Torani syrups. And also I have a weak spot for cheesecake. So today, I’ve combined the two to make a heavenly Strawberries and Cream Cheesecake that I really hope you’ll make soon.
Plus, to make things sweeter, we have all our Torani syrups on sale right now. You could seriously make this cheesecake with any flavor. So, go to our website (or our store if you’re local) and pick out your 3 must-have Torani flavors. Then pick a FREE 4th one! If you’re ordering on our website, just enter coupon code Torani4for3 at checkout. We have 44 different flavors, so there’s sure to be 4 that you really want to try.
Anyway, enough about Torani syrups. Let’s talk about this cheesecake. Summer is right around the corner and this would make a perfect dessert for any cookout. But if you decide to make one for a cookout with a lot of people, you might want to think about making a second one because everybody is going to want a piece. You don’t want to disappoint anybody. (wink) Seriously, this would be great for Mother’s Day too.
It’s so smooth and nice and light on flavor, so it’s not overwhelming. The thing about this recipe is that it’s not overly rich like most cheesecakes, which is something I really love. I use this recipe as a base for all my cheesecakes because it turns out so amazing every time. I’ve gotten so many compliments on it and I’m sure you will too.
- 2 1/4 cups vanilla wafer cookie crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons butter, melted
- 2 (8 ounce) packages cream cheese, softened*
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons Torani Strawberry Syrup
- 1 cup heavy cream
- 4 ounces cream cheese
- 1/4 cup granulated sugar
- 3 tablespoons strawberry Torani syrup
- red food coloring (optional)
- 8 Lindt white chocolate truffles
- Preheat oven to 325 degrees F.
- Mix the cookie crumbs, sugar, and melted butter. Press mixture firmly onto the bottom of a 9-inch springform pan.
- Bake for 10 minutes.
- Remove from oven to cool a little while preparing the filling.
- Reduce oven to 300 degrees F.
- In a large bowl, beat cream cheese until fluffy. Add sweetened condensed milk, eggs, lemon juice, and vanilla; mix well.
- Pour half of the filling in a separate bowl and add Torani syrup; mix well until it turns a light pink color.
- Pour the pink batter on top of the crust. Pour remaining cheesecake batter slowly and carefully over the pink batter. It's okay if it's not all covered.
- Fill a glass baking dish about halfway with water and place on the bottom rack of your oven. This will create steam which helps the cheesecake bake more evenly and helps it to not crack.
- Place cheesecake on the middle rack in your 300 degree oven and bake for 50-55 minutes or until just set. You can tell if it's done if you wiggle it and it jiggles just a bit in the middle. Kind of like jello.
- Remove from oven and allow to cool, the refrigerate it until ready to serve. It should be refrigerated for at least 4 hours.
- Just before serving, make the garnish.
- In a large bowl, pour heavy cream. Using a hand mixer or stand mixer with a whip attachment, whip until stiff peaks form.
- In a separate large bowl, combine cream cheese, sugar, and Torani syrup. If you want a darker pink color, add a couple drops of red food color.
- Gently fold whipped cream into cream cheese mixture until there are no streaks of white and it's all pink.
- Attach a 1M or 2D cake decorating tip to a piping bag or heavy duty zip top bag and pipe swirls around the edge of the cooled cheesecake. Alternately, you can dollop the cream with a spoon.
- Top each swirl with a truffle.
- Cut and serve.
- *I'm lazy and usually don't think far enough in advance to leave my cream cheese out to soften. So every time I need softened cream cheese, I just unwrap it, put it in a bowl, and pop it in the microwave for 30 seconds or so. It does the trick nicely and I've never had any troubles doing it this way.