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Fresh Strawberry Topped Cheesecake
Fresh Strawberry Topped Cheesecake
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Prep Time:
30 minutes
Total Time:
11 hours
Indulgent cheesecake with vibrant strawberry topping, baked to perfection.
Ingredients:
  • 2 cups finely crushed vanilla wafer cookies (about 55 cookies)
  • 1/4 cup butter or margarine, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup whipping cream
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon vanilla
  • 1 quart fresh strawberries, sliced in half lengthwise (3 cups)
  • 1/2 cup glaze for strawberries (from 13.5 oz container)
Instructions:
  • Preheat oven to 325°F. Wrap a 9-inch springform pan with foil to prevent leaking. Grease the pan with cooking spray. Combine crust ingredients in a small bowl. Press the crust mixture onto the bottom and 1 inch up the sides of the pan. Bake the crust for 6 to 8 minutes until set.
  • In a large bowl, use an electric mixer to whip cream cheese until fluffy. Gradually add sugar and mix until smooth. Add eggs one at a time until blended. Then mix in whipping cream, flour, and vanilla on low speed until smooth. Pour the mixture over the crust.
  • Bake for 1 to 1 hour 10 minutes until the edge is set at least 2 inches from the pan edge, but the center still jiggles slightly. Run a small metal spatula around the edge of the pan to loosen the cheesecake. Turn off the oven and open the door at least 4 inches, then let the cheesecake sit in the oven for 30 minutes. After, cool in the pan on a rack for 30 minutes. Refrigerate for at least 8 hours or overnight before serving.
  • Before serving, gently slide a metal spatula around the edge of the pan to loosen the cheesecake; then, remove the foil and the side of the pan. In a medium bowl, combine strawberries with the glaze and then place them on top of the cheesecake.

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