Description
A homemade strawberry cheesecake that’s creamy, rich, and topped with fresh strawberries, perfect for any occasion.
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 whipping cream
- 2 cups fresh strawberries, pureed
- 1 cup fresh strawberries, sliced for topping
Instructions
- Mix graham cracker crumbs and melted butter until fully combined. Press the mixture into the bottom of a springform pan to form a crust and chill for 30 minutes.
- Beat the softened cream cheese in a large mixing bowl until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add the pureed strawberries to the cheesecake mixture and fold in until well combined.
- Pour the cheesecake filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours.
- Top the cheesecake with sliced fresh strawberries before serving.
Notes
For a firmer crust, bake it for 10 minutes at 350°F (175°C) before adding the filling. Use room temperature cream cheese for the best texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg