Ingrédients
Équipement
Préparation
- In a bowl, combine graham cracker crumbs with melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes.
- In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
- Whip heavy cream in another bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
- Fold in the sliced strawberries to distribute evenly throughout the filling.
- Pour the mixture over the prepared crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until set.
- Before serving, remove the cheesecake from the pan and top with strawberry puree and additional sliced strawberries.
Notes et conservation
Use room-temperature cream cheese for a smooth texture. For a vegan option, replace cream cheese with a plant-based version and use coconut cream. Always chill thoroughly before slicing for clean, firm slices.