Directions
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Begin by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well blended to form a crumbly mixture that holds together. This will be the base of your cheesecake.
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Next, press the crumb mixture firmly into the bottom of a springform pan, forming a smooth, compact layer. Bake the crust for approximately 10 minutes until slightly golden. Allow it to cool while you prepare the filling.
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In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar. Using an electric mixer, blend until the mixture is completely smooth and free of lumps. This step is crucial for achieving that creamy consistency we love in a cheesecake.
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Once the cream cheese and sugar are well combined, add in the vanilla extract. Mix for an additional minute to infuse the flavor evenly throughout the filling.
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Pour the cream cheese mixture over your cooled crust. Use a spatula to spread the mixture evenly across the surface, creating a level top. This ensures that every slice has that tremendous creaminess we all crave in a cheesecake.
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Bake the cheesecake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly. A slight jiggle in the middle indicates a perfectly creamy texture.
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Allow the cheesecake to cool completely in the pan on a wire rack. Once cooled, refrigerate it for at least 4 hours, or preferably overnight. This chilling time is essential for the flavors to meld and the texture to firm up beautifully.
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Before serving, whip the heavy cream until soft peaks form. Gently fold in the sliced strawberries, creating a vibrant topping full of flavor. Once combined, spoon this delightful mixture over the chilled cheesecake.
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