Strawberry Cheesecake
Ingredients
Ingredients
Crust
- 2 C graham cracker crumbs
- 1/4 C sugar
- 6 tbsp unsalted sweet cream butter melted
Cheesecake
- 4 - 8 oz cream cheese softened
- 1 1/3 C sugar
- 1 C sour cream
- 1 tbsp pure vanilla extract
- 1/4 tsp kosher salt
- 4 large eggs
Strawberry Sauce
- 1 - 16 oz container of strawberries cut in half
- 1 16 oz can of strawberry pie filling
Whipped cream
- 1 C heavy whipping cream
- 1/2 C powdered sugar
- 1 tsp vanilla
- 1 large piping bag with star tip
Instructions
Directions
- Preheat oven to 350 degrees and spray a 9inch springform pan with pam baking spray
- In a medium bowl, whisk together the graham cracker crumbs, sugar and melted butter until combined
- Press crust mixture into the bottom of the springform pan and 2 inches up the sides
- Bake in the oven for 10 minutes
- Allow to cool while you make the filling
Filling
- Turn oven temperature to 300 degrees
- Using a large mixing bowl and hand mixer, beat until creamy the cream cheese
- Mix in the sugar, sour cream, vanilla and salt until combined
- Beat in the eggs, one at a time until combined after each egg
- Pour the filling into the crust
- Bake in the oven for 1 hour
- Turn oven off and allow cheesecake to sit in the closed oven for another hour
- Place cheesecake into fridge overnight
Strawberry sauce
- Pour strawberry filling into a medium pot and mix in the cut strawberries, turn on to low heat and gradually mix until lightly thin
- Allow to cool slightly
Whipped cream
- In a large bowl, beat together the powdered sugar, vanilla, and heavy whipping cream until stiff with peaks
- Pipe whipped cream around the edge of the cheesecake
- Pile the strawberry sauce into the center of the cheesecake
- Place into the fridge for 1 hour
- Cut into slices and enjoy
Notes
Prep time 40 minutes
Baking time 1 hour
Cooling time 2 hours
Baking time 1 hour
Cooling time 2 hours