Name: Strawberry Cheesecake with Gingersnap Crust
Yield: Serves 10
Ingredients: 3 cups gingersnap cookie crumbs; 1/4 cup sugar; 1/4 cup (1/2 stick) unsalted butter, melted; 3 8-ounce packages cream cheese, room temperature; 3/4 cup sugar; 1 teaspoon vanilla extract; 3 large eggs; 2 cups fresh strawberries, hulled, halved

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Strawberry Cheesecake with Gingersnap CrustMark Thomas

Cheesecake and Champagne are a great finale. Begin making the dessert a day ahead.

Recipe information

Yield
Serves 10

Ingredients

For crust

3 cups gingersnap cookie crumbs

1/4 cup sugar

1/4 cup (1/2 stick) unsalted butter, melted

For filling

3 8-ounce packages cream cheese, room temperature

3/4 cup sugar

1 teaspoon vanilla extract

3 large eggs

2 cups fresh strawberries, hulled, halved

Preparation

Make crust:
Step 1
Position rack in center of oven and preheat to 325°F. Blend cookie crumbs, sugar and butter in processor until well mixed. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until set, about 10 minutes. Transfer to rack.
Make filling:
Step 2
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla. Add eggs and beat just until blended.
Step 3
Pour filling into crust-lined pan. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.
Step 4
Release pan sides from cheesecake. Arrange strawberries around outer edge of cheesecake. Cut into wedges.

TagsCheesecake Cake Dessert Strawberry Berry Fruit Cream Cheese Cheese Dairy Nut Free Baking Bon Appétit

Recipe information

Ingredients

For crust

For filling

Preparation

Make crust:

Step 1

Make filling:

Step 2

Step 3

Step 4

Recipe notes