Fresh Strawberry Cream Cheesecake 🍓🍰
Here’s what you’ll need:
For the Crust:
1 ½ cups crushed graham wafers
1/4 cup granulated sugar
1/2 cup melted unsalted butter
For the Filling:
2 (8 oz) packages of soft cream cheese
1 cup powdered sugar
1 teaspoon pure vanilla essence
2 cups lightly whipped heavy cream
1 cup sliced strawberries
For the Crunchy Topping:
1 cup crushed vanilla biscuits
1/4 cup crushed freeze-dried strawberries
1/4 cup melted unsalted butter
Instructions:
Preheat your oven to 175°C (350°F). In a mixing bowl, combine the crushed graham wafers, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 23cm (9-inch) springform pan. Bake for 10 minutes, then allow it to cool.
Mix the filling: In a large bowl, beat together the soft cream cheese, powdered sugar, and vanilla essence until smooth. Gently fold in the lightly whipped heavy cream and sliced strawberries until well combined. Pour this mixture into the cooled crust and smooth the top.
Prepare the crunchy topping: In a small bowl, mix the crushed vanilla biscuits, crushed freeze-dried strawberries, and melted unsalted butter until combined. Evenly sprinkle this mixture over the cheesecake.
Chill the cheesecake: Place it in the refrigerator and let it chill for at least 4 hours before serving.
Prep Time: 20 minutes | Chill Time: 4 hours | Servings: 8
This Fresh Strawberry Cream Cheesecake is creamy, fruity, and topped with a delightful crunch! 🍓🍰