Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the filling:
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, pureed
- For the topping:
- 2 cups whipped topping
- 1/2 cup crushed freeze-dried strawberries
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract.
- Add eggs one at a time, mixing on low just until combined. Stir in pureed strawberries.
- Pour filling over cooled crust and bake for 50–60 minutes until center is just set and slightly jiggly.
- Turn off oven, crack door open, and cool cheesecake inside for 1 hour. Then cool to room temperature and refrigerate at least 4 hours or overnight.
- Before serving, spread whipped topping over the cheesecake and sprinkle with crushed freeze-dried strawberries.
Notes
- Don’t overmix the filling to avoid cracking.
- Use a water bath if you want an extra-smooth top.
- For extra strawberry texture, fold in chopped strawberries before baking.
- Swap in cocoa powder for a chocolate-strawberry version.
- For a no-bake variation, use mascarpone and chill until set.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
