Easy Cheesecake

Ingredients

• 12 pieces Graham Crackers (full‑size, crushed into fine crumbs)
• 0.25 cup Powdered Sugar (for the crust sweetness)
• 6 tablespoons Unsalted Butter (melted)
• 16 ounces Cream Cheese (softened to room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 0.66 cup Granulated Sugar (for the filling sweetness)
• 2 pieces Large Eggs (room temperature)
• 2 cups Fresh Strawberries (washed and sliced)
• 3 tablespoons Granulated Sugar (for strawberry sauce)
• 0.5 cup Strawberry Jelly (store‑bought)
• 1 tablespoon Cornstarch (to thicken the topping)

Instructions

1. Crush Graham Crackers

   Place the 12 graham crackers in a zip‑top bag and crush them into fine crumbs using a rolling pin or pulse in a food processor.

   Time: PT5M

2. Melt Butter

   Melt 6 tablespoons of unsalted butter in the microwave or a small saucepan; set aside to cool slightly.

   Time: PT2M

3. Combine Crust Ingredients and Press

   In a mixing bowl, combine the crushed crackers, 1/4 cup powdered sugar, and the melted butter. Mix until evenly moistened, then press the mixture firmly into the bottom of a 9‑inch pie pan, creating an even layer.

   Time: PT5M

4. Prepare Cheesecake Filling

   Beat 16 oz softened cream cheese until smooth (about 3 minutes). Add 1 tsp vanilla extract and 2/3 cup granulated sugar; beat for another 2 minutes. Add the 2 large eggs one at a time, mixing briefly after each addition until just incorporated.

   Time: PT7M

5. Bake the Cheesecake

   Pour the filling over the prepared crust, smoothing the top with a spatula. Bake in a pre‑heated oven at 350°F for 30 minutes, or until the edges are set and the center still has a slight wobble.

   Time: PT30M

   Temperature: 350°F

6. Room‑Temperature Cool

   Remove the cheesecake from the oven and let it sit in the pan at room temperature for 30 minutes to finish setting.

   Time: PT30M

7. Chill in Refrigerator

   Transfer the pan to the refrigerator and chill for at least 30 minutes (longer if possible) before adding the topping.

   Time: PT30M

8. Make Strawberry‑Jelly Topping

   While the cheesecake chills, wash and slice 2 cups of fresh strawberries. In a saucepan over medium‑low heat, combine the strawberries, 3 tablespoons granulated sugar, and 1/2 cup strawberry jelly. Cook, stirring occasionally, until the fruit softens (about 3 minutes). In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then stir the slurry into the saucepan. Continue cooking, stirring constantly, until the sauce thickens (about 5 minutes). Optionally blend for a smooth sauce.

   Time: PT12M

9. Top and Serve

   Remove the cheesecake from the refrigerator, spread the strawberry‑jelly sauce evenly over the top, slice, and serve.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g