Strawberry Cheesecake with Gingersnap Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Cheesecake and Champagne are a great finale. Begin making the dessert a day ahead. Ingredients:
3 cups gingersnap cookie crumbs |
1/4 cup sugar |
1/4 cup (1/2 stick) unsalted butter, melted |
3 8-ounce packages cream cheese, room temperature |
3/4 cup sugar |
1 teaspoon vanilla extract |
3 large eggs |
2 cups fresh strawberries, hulled, halved |
Directions:
1. Make crust: Position rack in center of oven and preheat to 325°F. Blend cookie crumbs, sugar and butter in processor until well mixed. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until set, about 10 minutes. Transfer to rack.
2. Make filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla. Add eggs and beat just until blended.
3. Pour filling into crust-lined pan. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.
4. Release pan sides from cheesecake. Arrange strawberries around outer edge of cheesecake. Cut into wedges.
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