Description
A delightful cheesecake featuring a creamy filling with fresh strawberries and a crunchy graham cracker crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 2 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, hulled and sliced
- ½ cup strawberry preserves
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F.
- In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with the remaining ¾ cup of sugar and salt until smooth and creamy.
- Add the vanilla extract and mix until well incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
- Spoon the strawberry preserves over the cheesecake and swirl gently with a knife to create a marbled effect.
- Arrange the sliced strawberries on top.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, remove the sides of the springform pan and slice the cheesecake into wedges.
Notes
- For a lighter version, substitute low-fat cream cheese and reduce the sugar by half.
- You can also add a layer of fresh blueberries or raspberries for a mixed berry twist.
- For extra crunch, sprinkle crushed nuts or granola on top before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg