Strawberry Confetti Cheesecake

slice of confetti cheesecake on a white plate

This strawberry confetti cheesecake is an easy baked cheesecake full of delicious strawberries and a rich, creamy texture.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 5

Chill Time 8

Total Time 9 35

Servings Servings

Calories 644kcal

Equipment

Measuring Cups and Spoons
Stand mixer
Tube pan
Knife
Cutting board

Ingredients

40 ounces Cream Cheese softened
2 cups Sugar
1 Tablespoon Vanilla
5 Eggs
1 cup Greek Yogurt
½ cup heavy Cream
1 Tablespoon lemon juice
1 cup fresh Strawberries - chopped flour and sugar - see directions
Several drops of Neon Pink Food Coloring Gel

Toppings

1 can of Whipped Cream or a large tub of Cool Whip topping - to top
Confetti Sprinkles
Whole Strawberries - to top

Instructions

First, Grease and Flour the Angel Food Cake Pan (Tube Pan) and set aside.
Rinse, thoroughly, the Strawberries, and stem enough to make the 1 cup of chopped berries, but leave the stems on the rest to place on top of individual pieces.
Chop them in small pieces, until you have 1 cup of chopped Berries, set aside.
In the mixing bowl of a stand mixer, place the softened Cream Cheese (you want the cream cheese to be room temperature so it will blend smoothly with the other ingredients, and not be lumpy) in the mixing bowl, and mix on low until the cream cheese is light and fluffy. You may have to scrape down the mixing bowl and mix again.
Add the sugar, Vanilla, Eggs, Yogurt, Heavy Cream, and Lemon Juice, and mix on low speed until blended.
Scrape down the bowl, and mix again until all ingredients are well blended.
Add the Neon Pink Food Coloring Gel a few drops at a time and mix well until the desired color of pink is achieved.
Mix together, 1 Tablespoon of flour, and 1 Tablespoon of Sugar, and sprinkle over the chopped berries, and stir slightly. Add the Berries to the mixing bowl, and fold them into the cheesecake, by hand, until blended.
Pour the Cheesecake batter into the greased and floured Angel Food Cake pan, and place in the oven at 400 degrees for 20 minutes.
Turn the heat down to 350, and bake an additional 45 minutes, or until the Cheesecake no longer wiggles when moved slightly.
If the cheesecake does still wiggle, leave it in the oven for 5 minutes, and check it again.
Continue checking the Cheesecake at 5 minute intervals until it is no longer wiggly, when the pan is slightly moved, or jiggled.
Remove the Cheesecake from the oven to a wire rack, and allow to completely cool, in the pan.
DO NOT REMOVE FROM PAN.
When the Cheesecake is completely cool, cover the pan with foil, and place the Cheesecake in the refrigerator, overnight - I left mine in the refrigerator to chill and set for 24 hours.
Before serving the Cheesecake, remove it from the refrigerator, and using a sharp, thin blade knife, run the knife around the outside of the Cheesecake, and around the center tube to loosen the cheesecake.
Using a large plate; place the plate on top of the pan, and flip the pan over, inverting the Cheesecake onto the plate. Using a Cake plate, or Cake Stand, flip the Cheesecake from the plate onto the serving plate or stand, turning the cheesecake right side up on the serving piece.
Cut the Cheesecake in 2 - 3 inch pieces, and place a generous amount of whipped topping on the piece.
Sprinkle with the Confetti Sprinkles, and place a whole fresh Strawberry on top of the whipped topping.
Serve, and Enjoy!

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition