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Fresh Strawberry Cheesecake


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Ingredients

  • 16 (2-inch) Graham cracker squares (approximately 1 1/4 cups chopped)
  • 1/4 cup butter or margarine, melted
  • 1/4 cup packed brown sugar
  • 1 (24 count) package soft ladyfingers
  • 1 quart fresh strawberries, rinsed and patted dry
  • 1 (16 ounce) container sour cream, divided
  • 8 ounces cream cheese, softened
  • 1 (10 ounce) package frozen sweetened strawberries, thawed
  • 2 (3.4 ounce) packages cheesecake instant pudding and pie filling
  • 1/2 cup powdered sugar

Instructions

  1. Heat oven to 400 degrees F.
  2. For crust, finely chop crackers using Food Chopper.
  3. In Small Micro-Cooker, melt butter on HIGH 20 seconds; mix in brown sugar and Graham cracker crumbs. Press crumb mixture onto bottom of Springform Pan.
  4. Bake 10 minutes; remove to Nonstick Cooling Rack. Cool completely.
  5. Using Serrated Bread Knife, trim ladyfingers flat on bottom. Place ladyfingers around edge of pan, standing up against sides; fit together snugly.
  6. Set aside one perfect strawberry with stem for garnish. Hull remaining strawberries. Place strawberries next to each other, hulled side down, over entire surface of crust.
  7. Measure 1/2 cup of the sour cream; set aside. Place cream cheese in Classic Batter Bowl; microwave on HIGH 20 to 30 seconds or until softened.
  8. Gradually whisk in thawed strawberries in juice and remaining sour cream using Stainless Steel Whisk.
  9. Add pudding mix; whisk until mixture is smooth and begins to thicken. Immediately pour pudding mixture over strawberries in pan, pressing down between berries using Classic Scraper. Use Large Spreader to create a smooth surface.
  10. Combine reserved sour cream with powdered sugar in Small Batter Bowl; mix until smooth. Spread topping over cake, leaving 1/2-inch border around edge.
  11. For garnish, slice reserved strawberry using Egg Slicer Plus to create a strawberry fan; place on top of cake.

Yield: 12 servings or 24 sample servings

Cook's Tip: Vanilla instant pudding and pie filling can be substituted for cheesecake pudding.

Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 4 g, Sodium 450 mg, Fiber 2 g

Recipe credit: Pampered Chef