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Ingredients
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Crust
Cheesecake Filling
Chantilly Cream
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and pour it into the crumb mixture. Stir until well combined.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure the crust is even and compact. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove and let cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to mix until well combined.
- 4
Add Remaining Ingredients
Add the sour cream and vanilla extract to the cream cheese mixture, mixing until smooth. Then, add the eggs one at a time, mixing well after each addition. Finally, fold in the pureed strawberries until evenly distributed.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (160°C) for about 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour to prevent cracking.
- 6
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Chantilly Cream
- 7
Make the Chantilly Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until soft peaks form.
- 8
Serve with Cheesecake
Once the cheesecake is chilled, slice it and serve with a dollop of Chantilly cream on top.