Philadelphia Strawberry Cheesecake

🧂 Ingredients

• 2 4 oz pkg. of Philadelphia cream cheese

  softened
• 1/2 cup sugar

  granulated
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter

  melted
• 1/4 cup sugar

  granulated
• 1 6 oz. ready-to-use graham cracker crumb crust

  Optional
• 1 lb strawberries

  or fruit of your choice
• 1 tbsp lemon juice
• 1/3 cup sugar
• 2 cups strawberries

  hulled and sliced
• 1/4 cup strawberry jam
• whipped cream, for serving

  optional

Instructions

• 1 Preheat the oven to 325°F (160°C).
• 2 In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until
  well combined.
• 3 Press the mixture into the bottom of a 9-inch springform pan, using a
  flat-bottomed glass to press it down evenly.
• 4 In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• 5 Add the eggs one at a time, beating well after each addition.
• 6 Stir in the vanilla extract.
• 7 Pour the cheesecake batter over the crust.
• 8 Bake the cheesecake for 40-50 minutes, or until the edges are set and the center
  is slightly jiggly.
• 9 Turn off the oven and leave the cheesecake in the oven for 30 minutes with the
  door slightly open.
• 10 Remove the cheesecake from the oven and let it cool to room temperature.
• 11 Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
• 12 In a saucepan, combine fruit, sugar, and lemon juice. 
• 13 Place over medium heat and bring to a boil. 
• 14 Turn down and let simmer for 20 minutes or until the mixture has thickened.
• 15 Remove from heat and let cool. The mixture will continue to thicken as it cools.
• 16 Arrange the sliced strawberries on top of the cheesecake.
• 17 In a small saucepan, heat the strawberry jam over low heat until it becomes
  liquid.
• 18 Drizzle the jam over the strawberries.
• 19 Serve on top of your cheesecake with whipped cream, a few fresh berries or
  pieces of fresh fruit, and a fresh mint sprig, if desired.

Nutrition Info