Strawberry Cheesecake Magic
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions:
- Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture firmly into the bottom of a 9x9-inch (or similar-sized) baking dish to form an even layer. Refrigerate while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula. Refrigerate for at least 2 hours (or until set).
- Prepare the Strawberry Topping:
- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let it sit for about 10-15 minutes to allow the strawberries to release their juices.
- If you prefer a thicker topping, combine the cornstarch with water and heat it in a small saucepan over medium heat until it thickens. Stir this mixture into the strawberries for added thickness.
- Serve:
- Once the cheesecake has set, spread the strawberry topping over the cheesecake layer. Slice into squares and serve chilled.
