Description
A luscious cheesecake with a creamy filling, vibrant strawberries, and a crunchy graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 cup strawberry crunch topping
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl, then mix until crumbly.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for about 10 minutes, then let it cool completely.
- Beat the softened cream cheese in a large bowl until smooth.
- Gradually add powdered sugar and vanilla extract, blending well.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Pour the filling over the cooled crust and smooth the top.
- Refrigerate for a minimum of 4 hours or until set.
- Toss hulled and sliced strawberries with granulated sugar and let them sit for 15 minutes.
- Layer macerated strawberries over the cheesecake and sprinkle with strawberry crunch topping before serving.
Notes
For best results, chill the cheesecake overnight and use room temperature ingredients.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg