Directions
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Preheat the oven to 325°F (160°C). This step ensures that your cheesecake bakes evenly, creating a creamy yet firm texture.
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In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup sugar. Mix well until the crumbs are fully coated, creating a sturdy crust. Press this mixture firmly into the bottom of a 9-inch springform pan. The base should be ready for the tremendous cheesecake filling.
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In a large mixing bowl, use an electric mixer to beat the softened cream cheese and remaining ¾ cup sugar until smooth. This process is crucial for achieving a silky texture, so ensure there are no lumps.
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Add the vanilla extract to the cream cheese mixture and mix well. The vanilla adds a wonderful aroma and flavor that complements the strawberries beautifully.
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In another bowl, whip the heavy cream until stiff peaks form. This step creates a glorious lightness that makes your cheesecake creamy and airy.
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Gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream. This folding technique will ensure a tremendous texture in your cheesecake.
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Now, fold in the diced strawberries and strawberry puree. The fresh fruit will enhance the overall flavor and add bursts of color to the filling.
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Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula to create an even surface.
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Bake for approximately 50 minutes. The edges should be set, but the center will have a slight jiggle. Turn off the oven and let the cheesecake cool with the oven door ajar for 1 hour.
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Refrigerate the cheesecake for at least 4 hours, or ideally, overnight to allow it to set fully.
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Before serving, top your cooled cheesecake with crushed strawberry flavored cereal. This adds a delightful crunch that contrasts with the creamy filling. Enjoy!
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