Ingredients:
For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the cheesecake filling:
– 16 oz (450g) cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract (optional)
– 1/2 cup heavy cream
– 2 large eggs
For the strawberry topping:
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 2 tablespoons lemon juice
– 1 tablespoon cornstarch mixed with 2 tablespoons water
Directions:
1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and almond extract. Mix in heavy cream and eggs, one at a time, until just combined.
4. Pour the cheesecake batter over the crust. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
5. Refrigerate the cheesecake for at least 4 hours or overnight.
6. To prepare the topping, combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries release their juices (about 5 minutes). Stir in the cornstarch slurry and cook until thickened. Allow to cool completely.
7. Spread the strawberry topping over the chilled cheesecake before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours (including chilling time)
Kcal: 420 kcal per serving | Servings: 12 servings