Servings: 8 people
Calories: 290kcal
Cost: $15 - $20
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Springform Pan
- Parchment Paper
Ingredients
- 2 cups graham cracker crumbs about 16 crackers
- 1/3 cup melted butter
- 3 tablespoons granulated sugar
- 1 pinch of salt
- 16 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons fresh lemon juice
- 2 cups fresh strawberries hulled and sliced
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon lemon juice (for topping)
- 1 tablespoon cornstarch mixed with 2 tablespoons water for topping
Instructions
- Crush graham crackers into fine crumbs and mix with melted butter, sugar, and salt until it resembles wet sand.
- Press the mixture into a 9-inch springform pan, creating a solid crust; chill for at least 30 minutes.
- Beat softened cream cheese in a large bowl until fluffy and smooth; gradually add powdered sugar.
- Mix in vanilla extract and lemon juice until combined.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Fold one-third of whipped cream into the cream cheese mixture, then fold in the remaining whipped cream gently.
- Pour the mixture into the chilled crust and smooth the top; refrigerate for a minimum of 4 hours or overnight.
- For the topping, combine sliced strawberries with sugar and lemon juice, or cook with cornstarch slurry for a compote.
- Once set, top the cheesecake with fresh strawberries or the cooled compote.
- Chill again before serving, then slice and serve with optional garnishes.
Notes
This recipe is beloved for its ease and irresistible taste. A dessert that will impress your baking skills!
Nutrition
Calories: 290kcal | Carbohydrates: 34g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 0.5mg
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