Strawberry Cheesecake with Vanilla Whipped Cream
Creole Contessa
Creole Contessa
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Ingredients

  • Crust
  • 8 oz graham crackers, crushed finely
  • 5 tablespoons butter, melted
  • 3 tablespoons sugar
  • For the
  •  
  • Cheesecake filling
  • 5 large eggs, room temperature
  • 2 cups sour cream, room temperature
  • 4 8- ounce packages Philadelphia cream cheese, room
  • temperature
  • 8 tablespoons unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • strawberry topping
  • vanilla whipped cream
  • For the Vanilla Whipped Cream
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1/2 teaspoon vanilla
  • For the Strawberry Topping
  • 16 oz strawberries, washed, cored
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon juice, zest
  •  
  • Crust
  • 8 oz graham crackers, crushed finely
  • 5 tablespoons butter, melted
  • 3 tablespoons sugar
  • For the
  •  
  • Cheesecake filling
  • 5 large eggs, room temperature
  • 2 cups sour cream, room temperature
  • 4 8- ounce packages Philadelphia cream cheese, room
  • temperature
  • 8 tablespoons unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • strawberry topping
  • vanilla whipped cream
  • For the Vanilla Whipped Cream
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1/2 teaspoon vanilla
  • For the Strawberry Topping
  • 16 oz strawberries, washed, cored
  • 1/2 cup confectioners sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon juice, zest

Instructions

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