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Strawberry Cheesecake Decadence
Tested by Imperial Sugar
Chef Eddy Recipe
Strawberry Cheesecake Decadence
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Cool and creamy cheesecake with a chocolate graham cracker crust and strawberry jam swirls. Topped with fresh sliced strawberries and drizzled with chocolate ganache, this one is a crowd pleaser. 

Prep time
Bake/Cook time
1:20 to 1:30
1 9-inch cheesecake
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Strawberry Cheesecake Decadence
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
1:20 to 1:30
Yield :
1 9-inch cheesecake


  • 1 1/2 cups chocolate graham crackers*
  • 5 tablespoons melted butter
  • 3 (8 oz) packages cream cheese, soft at room temperature
  • 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 large eggs + 1 egg yolk
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 2/3 cup strawberry or raspberry jam
  • 1 (16 oz) container fresh strawberries, sliced
  • 1 cup Chocolate Ganache or Sauce


  1. Preheat oven to 350°F.
  2. To make crust: Crush graham crackers with a rolling pin to obtain 1 1/2 cups.  Add melted butter and combine well. Press onto bottom of a 9-inch diameter spring form pan and place in oven for 8 minutes. Reduce oven temperature to 325°F.
  3. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru the foil. Place in a roasting pan and set aside.
  4. Blend cream cheese and sugar on lowest speed, alternatively mix by hand using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg or yolk at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions.
  5. Add sour cream and vanilla.
  6. Pour 1/3 of cheesecake batter into pan, swirl half of jam onto cheesecake mixture ensuring to keep jam at least 1/2-inch from sides.
  7. Cover with 1/3 of cheesecake batter and repeat with remaining jam. Finish with remaining cheesecake batter. 
  8. Pour water into roasting pan about 1-inch high. Place cheesecake into roasting pan and place in oven.
  9. Bake until center of cake no longer trembles when tapping sides of the pan, about 80-90 minutes.
  10. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  11. When ready to serve, run a sharp knife around the edge and bottom of cheesecake and decorate with strawberries and chocolate sauce.  
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