Strawberry Cheesecake
A delightful blend of creamy cheesecake and fresh strawberries, resting on a buttery graham cracker crust, this dessert is perfect for any occasion.
Ingrédients
For the crust
- 1.5 cups graham cracker crumbs
- 0.33 cups sugar
- 0.5 cups butter, melted
For the cheesecake filling
- 32 oz cream cheese, softened 4 packages of 8 ounces each
- 1 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
For the topping
- 2 cups fresh strawberries, sliced
- 0.25 cups strawberry jam
Instructions
Preparation
- Start by gathering all your ingredients.
- Preheat your oven to 325°F (160°C).
Make the Crust
- In a bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter until well mixed.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for about 10 minutes to set the crust.
Make the Filling
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Gradually add in 1 cup of sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, blending well after each addition.
Bake
- Pour the cream cheese filling over the crust in the springform pan.
- Bake for 55-60 minutes until the cheesecake is set but slightly jiggly in the center.
- Let the cheesecake cool at room temperature.
- Chill in the refrigerator for at least 4 hours.
Serve
- Top the cheesecake with the sliced fresh strawberries and drizzle with strawberry jam.
- Slice and serve chilled.
Notes
Store in the refrigerator for up to 5 days and consider freezing slices for later enjoyment. When reheating, do so gently and avoid the microwave.