If you’ve looked at my Instagram feed lately, you might be worried that all I eat is Oreos. I know, I had that thought too. That’s why this weekend I made a serious effort to infuse more colorful foods into my diet.
Don’t worry, I’m not about to switch my whole feed over to salad – that’s just not me. As much as I enjoy my Mexican caesar from Chopt or my guacamole greens from Sweetgreen, don’t expect to see those sorts of colors take over my feed. I’m infusing color into my feed in the form of sweets – starting with strawberry cheesecake!
When I spend the whole weekend baking, I find myself with lots of treats to feed by friends and coworkers with. They love it, and of course I love sharing but sometimes I want to feel smart about reducing waste by making smaller servings. I figured this cheesecake would be tough to transport to the office so I should probably make just a few servings.
My mini springform pans were bigger than I remembered them being so this is two servings for two fairly hungry people. Luckily I fall into that category so I was very pleased to devour one of these ‘mini’ cakes once I finished photographing them.
Not sure if strawberry cheesecake is up your alley? Ask yourself, are you a fan of strawberry flavor, smooth cheesecake and crunchy graham cracker crust? Yes? Well this is your next favorite dessert!
- 6 graham cracker slabs
- 3 tablespoons of melted butter
- 1 cup strawberries, sliced
- 1 tablespoon + 1 teaspoon granulated sugar, divided
- 1 teaspoon light corn syrup
- 8 ounces cream cheese, softened to room temperature
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- ⅓ cup heavy cream
- 2 full strawberries for garnish (optional)
- In a food processor, pulse together the graham cracker slabs and melted butter until combined. It will look wet and crumbly. Divide evenly among two springform pans, 4 inches in diameter and press into pan using your hands or a glass. Place in fridge to set for about 30 minutes.
- In a small saucepan, combine the strawberries, 1 tablespoon of granulated sugar and corn syrup over medium heat. Stir with a wooden smooth until the strawberries get very soft. You’ll want them to be soft enough that you can smoosh them with your wooden spoon. Pull off the heat and let cool for a few minutes.
- In the bowl of a stand mixer, cream together the cream cheese, icing sugar and vanilla extract. Start on mixer speed on low and speed up to to medium until combined. Mix in the strawberries (and syrup made during cooking) until fully combined. The cream cheese will be an even pink rather than white once combined.
- Divide cream cheese between the two springform pans and return to the fridge to set for about 2 hours.
- When ready to serve, make the fresh whipped cream. Combine the heavy cream and the remaining teaspoon of granulated sugar and whip until stiff peaks form. Spoon or pipe onto cheesecakes. Add strawberry for garnish.