Ingredients
The Base
- 1 1/2 cups graham cracker crumbs
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted
The Filling
- 1.5 lb cream cheese, softened
- 1 packet (3 oz) strawberry gelatin
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1 cup fresh strawberries, sliced
Instructions on the next page 👇👇
Directions
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Preheat the oven to 325°F (160°C). This step is crucial for ensuring your cheesecake bakes evenly.
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In a mixing bowl, combine graham cracker crumbs and sugar. Add the melted butter, mixing everything until the mixture resembles wet sand. Press the mixture into the bottom of a springform pan to form the crust. Make sure it’s compact so it holds up well.
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In another bowl, beat the softened cream cheese until smooth. This will create a tremendous base for your filling. Add the strawberry gelatin, sugar, and vanilla extract, mixing well until fully combined with no lumps.
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Fold in the whipped cream gently until combined. The key here is to keep the mixture light and airy, which adds to the cheesecake’s fluffy texture.
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Pour the cream cheese mixture over the crust in the springform pan. Use a spatula to smooth the top so it looks enticing when served.
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Refrigerate for at least 4 hours, or until set. This allows the flavors to meld together beautifully and helps the cheesecake firm up.
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Once set, top with fresh strawberries before serving. This final touch adds a fresh brightness that complements the creamy filling marvelously.
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