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Strawberry and Cream Cheesecake

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Strawberry and cream cheesecake combines a buttery biscuit crust with a silky no-bake cream cheese filling and a fresh strawberry topping. It is a rich yet fruity make-ahead dessert that’s perfect for spring and summer celebrations.

Ingredients

  • Graham crackers or digestive biscuits
  • Unsalted butter, melted
  • Granulated sugar, for the crust
  • Cream cheese, softened
  • Powdered sugar
  • Heavy whipping cream
  • Vanilla extract
  • Fresh lemon juice, for the filling
  • Fresh lemon zest, optional
  • Fresh strawberries, for the topping
  • Granulated sugar, for the topping
  • Fresh lemon juice, for the topping
  • Cornstarch, optional
  • Fresh strawberries, for decorating
  • Whipped cream, for decorating
  • Fresh mint leaves, optional

Instructions

  1. Crush the graham crackers or digestive biscuits into fine crumbs. Combine the crumbs with melted butter and granulated sugar until the mixture resembles damp sand.
  2. Press the crumb mixture firmly and evenly into the bottom of a springform pan. Refrigerate the crust while preparing the filling.
  3. Beat the softened cream cheese and powdered sugar until completely smooth. Add the vanilla extract, fresh lemon juice, and optional lemon zest and mix until combined.
  4. In a separate bowl, whip the heavy cream until firm peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture in batches, taking care not to deflate the mixture.
  6. Spoon the cheesecake filling over the chilled crust and smooth the surface. Cover and refrigerate for at least 6 hours, or preferably overnight, until firmly set.
  7. For the strawberry topping, chop some of the strawberries and combine them with granulated sugar and fresh lemon juice in a saucepan.
  8. Cook gently for about 10 minutes, until the strawberries release their juices and begin to soften. For a thicker sauce, stir in a small amount of cornstarch mixed with water and simmer until thickened.
  9. Remove the strawberry topping from the heat and allow it to cool completely.
  10. Once the cheesecake is fully chilled and set, carefully remove it from the springform pan.
  11. Spoon the cooled strawberry topping over the cheesecake and decorate with fresh strawberries, whipped cream, and optional mint leaves before slicing and serving.

Notes

  • Use full-fat cream cheese and whip the heavy cream to firm peaks for the most reliable set.
  • Chill for at least 6 hours, although overnight chilling produces a firmer cheesecake.
  • Chopped fresh strawberries can be folded into the filling, but dry them thoroughly first to avoid adding excess moisture.
  • Use chocolate cookies for the crust or drizzle the finished cheesecake with dark or white chocolate for a chocolate variation.
  • Raspberries, blueberries, or mixed berries can replace some or all of the strawberries.
  • Frozen strawberries work well for the cooked topping, but fresh strawberries are preferable for decorating.
  • For individual servings, divide the crust and filling between small glasses or jars.
  • Store covered in the refrigerator for up to 3–4 days.
  • Freeze the undecorated cheesecake for up to 1 month and thaw gradually in the refrigerator before adding fresh toppings.
  • For neat slices, cut with a sharp knife dipped in hot water and wiped dry between each slice.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-and-cream-cheesecake/