Description
A luscious cheesecake featuring creamy filling, fresh strawberry puree, and a crunchy graham cracker crust—perfect for summertime gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups strawberries, pureed
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1/2 cup chopped strawberries for topping
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs with melted butter until evenly blended. Press the mixture firmly into the bottom of the springform pan, forming an even layer for the crust. Bake for 10 minutes, then remove from the oven and allow it to cool completely.
- Mix the softened cream cheese and powdered sugar together until creamy and smooth, free from lumps.
- Whip the heavy cream along with sugar and vanilla extract until soft peaks form.
- Combine the whipped cream with the cream cheese mixture, folding gently to preserve the lightness. Then add the pureed strawberries and mix until everything is combined.
- Assemble the strawberry cheesecake filling over the cooled crust and smooth the top. Cover with cling wrap and chill in the refrigerator for at least 4 hours.
- Serve topped with chopped strawberries and a sprinkle of crunchy topping if desired.
Notes
This cheesecake can be made a day in advance for the best flavor. Use fresh, ripe strawberries for the puree for optimal taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg