Ingredients
Equipment
Method
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well blended. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Gently fold in the whipped heavy cream into the cream cheese mixture until well combined. Be careful not to deflate the whipped cream.
- Remove the crust from the refrigerator and spread half of the cream cheese mixture over the crust. Arrange a layer of sliced strawberries over the cream cheese. Top with the remaining cream cheese mixture, smoothing the top.
- Cover the cheesecake and refrigerate for at least 4 hours, or until set. Before serving, garnish with additional sliced strawberries.
Notes
Chef's Tips:
• For a firmer texture, you can add gelatin to the cream cheese mixture.
• Avoid overmixing the cream cheese to prevent a runny filling.
• Serve with a drizzle of strawberry sauce for an extra touch of sweetness.
Food Safety:
• Keep refrigerated until ready to serve to prevent spoilage.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.