Ingredients
Scale
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy cream
- 16 ounces fresh strawberries, hulled and sliced
- 1 ½ cups graham cracker crumbs
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup granulated sugar
Instructions
- Step 1: Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the bottom and sides.
- Step 2: Make the crust: Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a medium bowl. Press mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Step 3: Make the cheesecake filling: In a large bowl, beat cream cheese and 1 cup sugar together until smooth and creamy. Beat in vanilla extract. Add eggs one at a time, mixing well after each addition. Gently fold in the heavy cream until just combined.
- Step 4: Pour the cheesecake batter over the cooled crust. Arrange sliced strawberries evenly over the top of the batter.
- Step 5: Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake in the refrigerator for up to 3 days, tightly covered to maintain freshness.
- For a slightly warmer, softer cheesecake, gently microwave individual slices for 10-15 seconds at a time.
- Serve this delightful cheesecake with a dollop of whipped cream and a sprinkle of fresh mint for an extra touch of elegance.
- To prevent cracks, make sure your cream cheese is perfectly softened and at room temperature before beating it with the sugar; room temperature eggs are also key.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American