Strawberries and Cream Cheesecake Cake
A delightful combination of creamy cheesecake and fresh strawberries, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
For the cheesecake filling
- 3 packages (8 ounce) cream cheese Make sure it's at room temperature.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time.
- 1 cup heavy cream
- 1 cup fresh strawberries, pureed For a stronger flavor, consider adding more.
For topping
- 1 cup fresh strawberries, sliced To be added before serving.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and line a springform pan with parchment paper.
- In a bowl, mix the graham cracker crumbs with melted butter. Press this mixture into the bottom of the prepared springform pan to form the crust.
- In another bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream and pureed strawberries until everything is well combined.
- Pour the cheesecake mixture over the crust in the springform pan.
Baking
- Bake for 55-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Remove the cake from the oven and refrigerate for at least 4 hours, or overnight.
Serving
- Before serving, top with sliced fresh strawberries. Serve chilled for optimal taste.
Notes
Cover the cake with plastic wrap or aluminum foil to keep it fresh. It is best enjoyed within 3-4 days for optimal flavor and texture.