24vanilla sandwich cookies - gluten free if necessary
4tablespoonsbutter - melted
Cheesecake Ingredients:
2cups strawberries - hulled and chopped
2cupscream cheese - 16 oz
1cupheavy whipping cream
¾cupgranulated sugar
2teaspoonsvanilla extract
Optional: red food coloring - extra strawberries for garnish
Instructions
Prepare the crust by placing 24 vanilla sandwich cookies (creme filling included) in a food processor. Pulse until cookies resemble coarse crumbs.
Pour melted butter into the food processor and pulse mixture until fully incorporated.
Pour the cookie mixture into the bottom of a springform pan. Use a rubber spatula to firmly press the cookie crust into a tightly packed even layer. Place crust in the freezer while preparing the next steps.
Rinse out the food processor and prepare the cake. Place the chopped fresh strawberries into the food processor and pulse into smooth.
Place a fine mesh strainer over a small saucepan and pour in the strawberry puree. Use a rubber spatula to press out as much liquid as possible from the strawberries. Discard solids. About ½ cup of liquid should remain.
Bring strawberry juice to a gentle boil, stirring regularly to prevent burning. Allow the liquid to continue cooking until reduced by half (about 5-10 minutes). Turn off heat and set aside to cool to room temperature.
Use an electric mixer fitted with a whisk attachment to mix 2 cups of cream cheese until a creamy consistency is reached, about 1 minute.
Add reduced strawberry liquid, sugar and vanilla extract and mix until incorporated.
Pour in heavy whipping cream and mix again for 1-2 minutes. For a pinker cake, add 1 to 2 drops of food coloring and mix until color is worked through the filling.
Remove the cookie crust from the freezer and pour the cream cheese filling on top. Use a rubber spatula to create a smooth and even layer. Place cake in the refrigerator to firm up for at least 4 hours, best if overnight. Garnish with fresh strawberries, slice and serve.
Notes
This Recipe Can be Doubled: Double this strawberry cheesecake cake recipe by increasing the ingredients. Either split between 2 spring form pans or use a 16x9 inch pan and make cheesecake bars.
Pre-Made Crust: To skip a couple steps to save time you can use a pre-made store bought graham cracker crust in place of make a cookie crumb crust.
Top: Place cool whip and strawberry jam on top.
Low Calorie: A low fat cream cheese or a low calorie whip topping can be great for this recipe.