🍰🍓 Delight in every bite
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
2 cups cream cheese, at room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup whole strawberries, fresh or frozen (if large, cut in halves or quarters)
For the Topping:
1 cup crumbled graham crackers or your favorite crumble recipe
1 cup heavy cream, whipped to stiff peaks
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Fresh whole strawberries for decoration
Instructions:
Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
In a large bowl, beat the cream cheese with sugar until smooth. Add eggs one at a time, then vanilla extract, mixing until just combined. Gently fold in the whole strawberries.
Pour the cheesecake filling over the crust and smooth the top with a spatula.
Bake for 45-55 minutes or until the center is almost set but still slightly jiggly.
Let the cheesecake cool in the pan on a wire rack to room temperature. Then refrigerate for at least 4 hours, or overnight for best results.
Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled cheesecake.
Add crumbled graham crackers on top of the whipped cream for a crunchy texture.
Decorate with fresh whole strawberries just before serving.
Carefully release the cake from the pan and transfer it to a serving plate.
Enjoy your Strawberry Cheesecake with its rich creamy filling and bursts of whole strawberries in every slice!
