Ingredients
– 1 1/2 cups of graham cracker crumbs
– 1/2 cup of unsalted butter, melted
– 1/3 cup of granulated sugar
– 16 oz cream cheese, softened
– 1 cup of powdered sugar
– 1 teaspoon of vanilla extract
– 1 cup of heavy whipping cream
– 2 cups of fresh strawberries, sliced
– 1 cup of strawberry crunch topping (store-bought or homemade)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Spatula
– Measuring cups and spoons
– Food processor (if making homemade strawberry crunch)
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C). In a mixing bowl, I combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Then, I press this mixture firmly into the bottom of my springform pan, creating a solid base for my cheesecake. This crust is essential; it adds both flavor and texture! I bake the crust for about 10 minutes, letting it cool slightly as I turn my attention to the creamy filling. (See the next page below to continue steps…)