Strawberry Cheese Cake

For the Crust: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted

For the Filling: – 16 oz cream cheese, softened – 1/2 cup granulated sugar – 1 teaspoon vanilla extract – 2 large egg – 1 cup fresh strawberries, chopped

For the Topping: – 1 cup fresh strawberries, sliced – 1/4 cup strawberry jam or preserve

Prepare the Crust: – In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

– Add eggs one at a time, beating well after each addition, until the mixture is smooth and creamy. – Gently fold in the chopped strawberries until evenly distributed throughout the filling

Assemble and Bake: – Pour the strawberry cheesecake filling over the chilled crust, spreading it out evenly.

Bake the Cheesecake: – Preheat your oven to 325°F (160°C). Place the cheesecake in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill: – Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. – Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or until set.

Prepare the Topping: – In a small saucepan, heat the strawberry jam or preserves over low heat until melted and smooth. Let it cool slightly.

Add the Topping: – Arrange the sliced strawberries on top of the chilled cheesecake. – Drizzle the melted strawberry jam or preserves over the strawberries.

Slice and Serve: – Slice the strawberry cheesecake into wedges and serve chilled, enjoying the summery sweetness of each delightful bite.


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