Strawberry Pink Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups graham cracker crumbs, base layer.
02 -
1/2 cup butter, melted for both base and crunchy topping.
03 -
1 cup sugar, sweetens the cheesecake core.
04 -
Four packs (8 oz each) cream cheese, softened, main cheesecake layer.
05 -
1 tsp vanilla for that pop of flavor.
06 -
4 large eggs, for firmness in the filling.
07 -
1 cup pureed fresh strawberries, for flavor boost in the mix.
08 -
A quarter cup of all-purpose flour, keeps texture just right.
09 -
1 cup diced strawberries for the crunchy topping burst.
10 -
1/2 cup strawberry Jell-O mix, topping flavoring.
11 -
1 cup crushed grahams, what gives the topping crunch.
12 -
1/2 cup melted butter, binds the crunch topping.
13 -
1/2 cup butter, softened, for the icing layer.
14 -
4 cups powdered sugar, makes the icing sweet but light.
15 -
1/4 cup heavy cream, adjust if needed for smoothness in icing.
16 -
1 tsp vanilla for icing, adds mild taste.
17 -
Pureed strawberries (1/2 cup) or syrup for a touch of pink in the icing.
18 -
Optional: Pink food dye, adjust the color to your liking for icing.
# Instructions:
01 -
Warm your oven at 325°F (160°C) and grease a springform pan (9 inches).
02 -
Mix graham crumbs with melted butter. Press into the pan bottom to form a solid layer.
03 -
Whip the cream cheese till it’s totally smooth in texture.
04 -
Mix sugar in gradually, then stir in vanilla, add your eggs one by one, and sprinkle the flour. Gently fold in strawberry puree at the end.
05 -
Pour the batter over your crust and bake for about 50-60 minutes—stop when the middle feels firm. Let it cool in the oven with the door open a little for an hour.
06 -
Let cheesecake chill in the fridge for 4 hours or overnight once it’s cooled.
07 -
Mix diced strawberries, Jell-O mix, crushed grahams, and butter—combine well for that crunchy finish.
08 -
Spread the crunchy strawberry topping evenly across your set cheesecake.
09 -
Whip up softened butter until light. Add powdered sugar bit by bit, toss in heavy cream, and finish with vanilla. Mix till smooth.
10 -
Stir in blended strawberries, and if you want, pop in some pink dye to brighten things up.
11 -
Smooth the icing across it gently, but no need to cover up the crunchy layer completely (unless you want to).
12 -
Carefully release the springform pan, slice it up, and serve chilled for best results.
# Notes:
01 -
Creamy cheesecake with a strawberry crunch topping and pink cream icing—bright flavors with a sweet look.
02 -
Perfect for gatherings or if you’re a fan of all-things strawberry, looks and tastes amazing!
03 -
Keep it cool—serving chilled gives it that perfect texture and taste.