Strawberries and Cream Cheesecake: A Dreamy Delight!

1. Make the Crust:

1. Prepare the crust mixture: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt until the crumbs are fully coated and the mixture sticks together when pressed.
2. Press into the pan: Press the mixture evenly into the bottom of a 9-inch springform pan, tart pan, or pie dish, making sure it’s compacted tightly.
3. Chill the crust: Refrigerate the crust for about 10-15 minutes to set while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
2. Add sugar and eggs: Gradually add the granulated sugar and beat until smooth. Add the eggs one at a time, beating well after each addition.
3. Add heavy cream and vanilla: Stir in the heavy cream, vanilla extract, and sour cream (if using) until well combined.
4. Pour into the crust: Pour the cheesecake filling into the chilled graham cracker crust, smoothing the top with a spatula.
5. Bake the cheesecake: Bake at 325°F (165°C) for 45-50 minutes or until the center is almost set but still slightly jiggly. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight to set completely.

3. Make the Strawberry Topping:

1. Prepare the strawberries: In a medium bowl, mix the sliced strawberries with sugar, lemon juice (if using), and vanilla extract (if using). Let the mixture sit for about 15 minutes to allow the strawberries to release their juices.
2. Thicken the topping (optional): If you prefer a thicker topping, dissolve the cornstarch in a little bit of water and stir it into the strawberry mixture. Heat the mixture in a small saucepan over medium heat, stirring constantly until the sauce thickens. Let it cool to room temperature.

4. Assemble the Cheesecake:

1. Top with strawberries: Once the cheesecake has fully chilled, spoon the strawberry topping over the cheesecake, spreading it evenly to cover the surface.
2. Chill again: Refrigerate the cheesecake for another 30 minutes to allow the topping to set.

5. Serve:

1. Garnish and serve: Before serving, garnish with fresh mint leaves, extra strawberries, and a dollop of whipped cream if desired.
2. Slice and enjoy: Carefully remove the cheesecake from the springform pan and slice it into wedges.

Serving Tips:

• Make ahead: This cheesecake is perfect for making ahead, as it needs a few hours (or overnight) to chill and set. It also allows the flavors to meld together beautifully.
• Customization: You can switch up the fruit topping to match the season—try raspberries, blueberries, or even a mixed berry topping.
• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.

This Strawberries and Cream Cheesecake is the ultimate dreamy delight—smooth, creamy, and bursting with the fresh flavor of strawberries. It’s perfect for any celebration or as a sweet treat to brighten your day. Would you like suggestions on how to make it even more indulgent, like adding chocolate or a different crust? 😄

video instructions available below
Instructions