Let each dreamy bite transport you to strawberry fields of bliss!🍰✨🎀
Ingredients:
For the Crust:
1 and 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Strawberry Cheesecake Filling:
1 lb (450g) fresh strawberries, to make puree
24 oz (680g) cream cheese, at room temperature
1 cup (200g) granulated sugar
1 cup (240g) sour cream, at room temperature
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
A few drops of red or pink food coloring (optional, for enhanced color)
For the Decoration:
1 cup (240ml) heavy whipping cream
1/4 cup (30g) powdered sugar
Pink food coloring (optional)
Strawberry puree (set aside from the filling)
Fresh strawberries
Instructions:
Crust:
Preheat your oven to 350°F (175°C).
Mix the graham cracker crumbs with sugar and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan and slightly up the sides.
Bake for 8-10 minutes, then remove from the oven and cool.
Strawberry Puree:
Rinse the strawberries, remove the stems, and puree them in a blender or food processor until smooth.
Pass the puree through a fine sieve to remove seeds for a smooth texture.
Cheesecake Filling:
Reduce the oven temperature to 325°F (160°C).
Beat the cream cheese with granulated sugar until smooth and creamy.
Mix in the sour cream and vanilla extract.
Add the eggs one at a time, mixing on low speed until just combined.
Measure out 1 cup of strawberry puree (set aside the rest for drizzling) and fold it into the filling. Add food coloring if desired for a richer pink color.
Pour the filling over the crust in the springform pan.
Bake the Cheesecake:
Wrap the bottom of the pan in foil and place it in a larger pan. Pour hot water into the larger pan to create a water bath.
Bake the cheesecake for 55-70 minutes. The center should be slightly wobbly.
Turn off the oven, leave the door closed, and let the cheesecake sit for 1 hour.
Remove from the oven and water bath, then run a knife around the edges. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Decoration:
Whip the heavy cream and powdered sugar until stiff peaks form. Add a drop of pink food coloring if desired.
Pipe dollops of whipped cream around the edges of the cheesecake.
Drizzle the remaining strawberry puree over the cheesecake.
Arrange fresh strawberries on top for a beautiful finish.
Serving:
Once fully chilled and set, release the cheesecake from the springform pan, slice with a warm knife, and serve.
Enjoy your homemade Strawberry Bliss Cheesecake, perfect for any sweet celebration or indulgent treat!
