Strawberry Cheesecake I (Fudge Stripe Crust)


I’m getting pretty good at making cheesecakes. This one uses a Fudge Stripe cookie base for the crust, a ricotta-based cheesecake, and a strawberry topping, taking elements I used in three previous cheesecakes.


The crust is nice and thick, with the perfect crunch to offset the smooth and creamy cheesecake plus a little chocolate from the cookies. I absolutely love the cheesecake using ricotta cheese instead of sour cream. The strawberry topping is based on a prior recipe I made using raspberries instead and adds a very nice fruit element to cut the richness of the cheesecake.

Based on recipes found here, and here. I used this springform pan purchased from Bed, Bath & Beyond.


24  Keebler® Fudge Stripes™ Original cookies
1/4 cup sugar
4 tbsp. unsalted butter, melted

24 oz. Philadelphia Original Cream Cheese, softened at room temperature (do not use light)
1 1/2 cup + 2 tbsp. sugar
1/2 cup heavy cream (full fat)
15 oz. ricotta cheese (full fat)
4 large eggs, lightly beaten
2 tsp. vanilla

Strawberry Topping:
16 oz. package of strawberries
1/4 cup granulated sugar
1 1/2 tsp. cornstarch


  1. Heat oven to 350 degrees.
  2. For the crust: Lightly butter 9″ springform pan (this all fit in a 9″, but 10″ would work too).
  3. Use Cuisinart food processor to blend cookies into fine crumbs. Melt butter and, in separate bowl, mix well into the crumbs with sugar. Pour the buttered, sugary crumbs into the springform pan, and firmly press the crumbs into the bottom of the pan (don’t go up the sides, it’s easier). Cover and refrigerate until cheesecake is ready.
  4. For the cheesecake: In Cuisinart food processor, beat softened cream cheese, sugar, and heavy cream until smooth (maybe :30 to 1:00 or less). Add in eggs, vanilla, and ricotta, and mix until incorporated. Pour into prepared springform pan.
  5. Wrap bottom and sides of the springform pan with aluminum foil, and place it onto a baking sheet with 1″ raised edges. Pour water onto the baking sheet approximately 0.5-1″ up sides of springform pan (water bath). Place in oven. (THIS IS THE MOST IMPORTANT STEP)
  6. Bake for 60-90 minutes or until the top of the cheesecake begins to turn light brown. The sides will likely appear cooked, but the center of cheesecake will likely still be jiggly and will continue to cook/settle as the cheesecake cools out of the oven. Cool thoroughly.
  7. Once cheesecake has cooled completely, cover and chill in refrigerator overnight.
  8. For the topping: Puree strawberries in a blender and pour through a mesh sieve a few times to remove as many of the seeds as you possibly can. This should make about 1 cup of strawberry puree.
  9. Whisk strawberry puree, sugar and cornstarch in a small saucepan until blended, bringing mixture to a boil over medium-high heat and cook, stirring constantly, 1-2 minutes or until slightly thickened. Remove from heat and let cool.
  10. Spread cooled strawberry topping evenly over chilled cheesecake (may need to heat puree slightly to loosen it up).
  11. Once chilled, run a metal knife/spatula along the side of the cheesecake to loosen, and remove the side of the pan to serve.

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