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Strawberry Cheesecake with Gingersnap Crust

4.1

(15)

Image may contain Food Dessert Cake Plant Fruit Strawberry Confectionery Sweets and Torte
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

  1. 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.

  2. 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.

TagsCheesecakeCakeDessertStrawberryBerryFruitCream CheeseCheeseDairyNut FreeBakingBon Appétit
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