Ingredients
Gathering the ingredients for this cheesecake is like laying out a painter’s palette, each element contributing to a delicious masterpiece. Here’s what you’ll need:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
- 1 tablespoon fresh lemon juice
If you’re like my abuela and prefer to improvise, feel free to substitute the graham cracker crumbs with digestive biscuits or even crumbled cookies for a different twist. The strawberries can also be swapped with raspberries or blueberries if you’re in the mood for a change.
Instructions
Here’s how to bring this delightful dessert to life:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup sugar, beating until well blended.
- Add eggs one at a time, beating just until blended after each addition. Stir in vanilla extract.
- Pour the cream cheese mixture over the crust, spreading evenly.
- Bake for 55-60 minutes or until the center is set. Remove from oven and let cool completely at room temperature.
- In a small saucepan over low heat, combine strawberry jam and lemon juice. Stir until smooth, then gently toss with sliced strawberries.
- Once the cheesecake is cool, arrange the strawberry mixture on top. Refrigerate for at least 2 hours before serving.
Remember, patience is key—just like my abuela taught me with her soups and stews. Letting the cheesecake cool completely ensures the perfect creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International