Strawberries and Cream Cheesecake
This Strawberries and Cream Cheesecake is incredible. Mixing together white chocolate strawberry truffles, Baileys Strawberries and cream liqueur to the classic cheesecake creates an incredible treat.
The tastes of summer for me have to be strawberries and cream. As the weather has been so beautiful this October this I felt inspired to pretend it was still summer and create this gorgeous (if I do say so myself), Strawberries and Cream Cheesecake.
It’s a super rich cheesecake which doesn’t just have strawberries and cream liqueur but also contains strawberries and cream truffles. The mix of all these flavours makes this a delicious and creamy dessert which tastes good all year round.
how to make a Strawberries and Cream Cheesecake
1) Mix together the broken up shortbread and butter. 2) Press the mix into the cake tin to form the base.
3) Mix together the cream cheese and caster sugar. 4) Stir in the Baileys strawberries and cream liqueur. 5) In a new bowl whip up the double cream until thick.
6) Mix the cream into the cream cheese mixture. 7) Add in the chopped truffles. 8) Remove one third of the mix and add the food colouring to make it pink.
9) Dollop the main mix into the cake tin, studding with the pink mix and gently swirl with the back of a spoon to get a beautiful two toned cheesecake.
Strawberries and Cream Cheesecake recipe
Strawberries and Cream Cheesecake
Ingredients
- 90 g Unsalted butter
- 300 g Shortbread biscuits
- 600 g Soft cream cheese
- 120 g Caster sugar
- 50 ml Baileys Strawberries & Cream Liqueur (regular Baileys works too)
- 300 ml Double cream
- 150 g Lindt Strawberries and Cream Truffles
- Red food colouring paste
- 300 g Strawberries
- 50 ml Baileys Strawberries & Cream Liqueur
Instructions
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Lightly grease an 8 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later)
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Melt the butter gently in the microwave or in a pan and then take off the heat.
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Crush the shortbread biscuits in a food processor. Or put the shortbread in a plastic bag and use a rolling pin to break them up.
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Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
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Scoop the crumbs into the tin and push down to make a hard layer. Put in the fridge for 20-30minutes to harden.
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In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
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Stir in the Baileys strawberries and cream.
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In a new bowl lightly whip the double cream until it starts to thicken.
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Stir in the double cream into the cream cheese mixture.
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Lightly chop the strawberries and cream truffles and stir them in to the mix.
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Take a quarter of the mixture and add to a new bowl. Stir in a little of the red food colouring to get a beautiful pink colour.
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Take the base out of the fridge and spoon the cream cheese mixture on top adding dollops of the pink mixture throughout and swirling it around.
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Put the cheesecake back in the fridge and leave for at least 1 hour until it has set.
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Chop up the fresh strawberries and place them on top. Drizzle more of the Baileys on top and serve.
Recipe Video
Recipe Notes
This is for a 8inch tin size – 8-10 portions
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19 Comments
Samuel T
October 25, 2018 at 8:13 pm
So unbelievably beautiful *and* tasty!
Lucy @ Bakingqueen74
October 26, 2018 at 11:10 pm
Oh I saw your recipe video for this on FB and thought it looked amazing! Love the two tone effect in the cheesecake, so delicately beautiful!
Sew White
October 30, 2018 at 4:52 pm
Thank you so much <3 It was delicious and I can't wait to make more in the run up to Christmas.
Angela Roberts
October 27, 2018 at 1:14 am
I”e never heard of Bailey’s strawberries and cream. This has to be amazing!
Sew White
October 30, 2018 at 4:53 pm
I can’t explain it, it’s got such a clear Baileys taste but also so summery and fresh. Worth investing in!
Kavita Favelle
October 27, 2018 at 6:39 am
Not tried this variation of Baileys but love the sound of it in this cheesecake, and the two-tone aspect is so pretty. Definitely a lovely way to remind us of the summer!
Sew White
October 30, 2018 at 4:54 pm
<3 Look at the cheesecake and ignore the cold weather. This is always a great plan.
Helen @ family-friends-food.com
October 28, 2018 at 3:54 pm
OMG! You really went all out with the indulgence on this one – blimey! Looks luscious and a spectacular ending to a special meal.
Sew White
October 30, 2018 at 4:57 pm
Bless you thats so kind of you!
Sara | Belly Rumbles (@bellyrumbles)
October 29, 2018 at 5:56 am
I had no idea that Bailey’s were making a strawberry and cream liqueur. I love how you have incorporated it into this delicious looking cheesecake.
Sew White
October 30, 2018 at 4:59 pm
I love their new flavour additions, brilliantly versatile for using in food.
kellie anderson
October 29, 2018 at 11:58 am
This looks and sounds incredible! I agree with extending the summer as long as we can – in cake form if possible 🙂 And I appreciate the process images too
Sew White
October 30, 2018 at 5:00 pm
Thank you. Getting better with the how to images and I really appreciate the feedback.
Mandy
October 30, 2018 at 4:27 pm
Oh this is so pretty and I bet it tastes absolutely delicious! Would love to give this a try.
Sew White
October 30, 2018 at 5:02 pm
Thank you. It was so delicious. I’ve never seen my family dive into a dish with so much drive before. There was even fights for the last slice.
Lucy Parissi
October 30, 2018 at 4:56 pm
Wow. This may be a super indulgent cheesecake, but it’s one I’d like to slice into to reveal those swirls of colour inside. What a great idea to incorporate some Lindor truffles directly in the cheesecake too.
Sew White
November 3, 2018 at 5:13 pm
Thank you for the Wow! I’ve got a few more truffle cheesecakes planned. I think they will taste wonderful.
Haley
December 5, 2018 at 4:25 pm
I love strawberries and cream anything so I definitely need to try this out.
Sew White
December 7, 2018 at 12:25 am
Thank you so much for saying. I hope you like it.