Ingredients

The following ingredients have 13 Servings
  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 2 tbsp (26g) sugar
  • Pinch of salt
  • 10 tbsp (140g) unsalted butter, melted
  • 1 lb strawberries, washed and hulled
  • 2 1/2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 1/4 tsp | 0.25 oz package unflavored gelatin
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1 1/4 cups (300ml) heavy whipping cream, cold*
  • 3/4 cup (86g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract
  • Strawberries

Instruction

  • In a medium bowl, combine the crust ingredients and mix well to combine.
  • 2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  • 3. Add the strawberries to a food processor or blender and puree until smooth.
  • 4. Add the strawberry puree and cornstarch to a medium to large saucepan and cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.
  • 5. Turn the heat to medium-low and allow to the strawberry mixture bubble and simmer for 1-2 minutes, then remove from heat, pour into a bowl and set aside to cool on the counter.
  • 6. Add the cold water to a small bowl and sprinkle the powdered gelatin over the water. Let it sit for about 5 minutes.
  • 7. Heat the gelatin in 10 second increments, stirring between, until it’s melted and smooth.
  • 8. Pour the melted gelatin into the warm strawberry mixture and stir well to combine. Set the mixture aside to cool a little while you work on the rest of the filling.
  • 9. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  • 10. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract.
  • 11. Whip on high speed until stiff peaks form. Set aside.
  • 12. Add about 1/3 of the strawberry mixture to the cream cheese mixture and beat until well combined and smooth.
  • 13. Add another third of the strawberry mixture and beat until well combined and smooth.
  • 14. Add the remaining strawberry mixture and beat until well combined and smooth. The strawberry mixture is added in parts to make sure it’s all incorporated fully without leaving any lumps.
  • 15. Carefully fold the whipped cream into the cream cheese/strawberry mixture in two parts until well combined.
  • 16. Add the filling to the crust and spread into an even layer.
  • 17. Refrigerate cheesecake until firm, 5-6 hours or overnight.
  • 18. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  • 19. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
  • 20. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with some sliced strawberries, if desired.
  • 21. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.