Strawberry Cheesecake
A creamy and fresh strawberry cheesecake that's surprisingly simple to make, perfect for sharing with family.
Ingredients
For the crust
- 1.5 cups Graham Crackers Provide a sweet, crunchy base.
- 0.25 cups Granulated Sugar Sweetens the crust.
- 0.5 cups Unsalted Butter Holds the crust together.
For the filling
- 4 packages Cream Cheese The star ingredient for creaminess.
- 0.75 cups Powdered Sugar Adds smooth sweetness.
- 1 cup Heavy Cream Creates a light and fluffy texture.
- 1 teaspoon Vanilla Extract Adds warmth and depth of flavor.
For the topping
- 2 cups Fresh Strawberries Used for topping and sauce.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Crush the graham crackers into fine crumbs using a food processor.
- Mix the crumbs with sugar and melted butter until the texture resembles wet sand.
- Press the mixture into a 9-inch springform pan to form an even layer.
- Bake the crust for 10 minutes and let it cool completely.
Filling the Cheesecake
- In a large bowl, beat the cream cheese until smooth and creamy (about 2–3 minutes).
- Mix in the powdered sugar and vanilla extract gradually.
- Slowly pour in the heavy cream while mixing on low speed until fluffy.
- Pour the filling into the cooled crust and spread evenly.
Baking
- Bake for 55–60 minutes until edges are set and center is slightly jiggly.
- Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Topping and Serving
- Blend half of the strawberries into a smooth puree and slice the remaining strawberries.
- Drizzle the puree over the cheesecake and garnish with slices of fresh strawberries.
Notes
To avoid cracks, do not overmix the batter. Use room temperature ingredients for a smoother mix. Store in the refrigerator for up to 5 days or freeze for up to 2 months.