Cheesecake with Strawberries

Most homemade cheesecakes are hard to make, dense and too rich to enjoy. My Cheesecake with Strawberries recipe is just the opposite – the no bake crust makes it super easy, and the addition of whipped egg whites makes it lighter and fluffy. This is a treat that you’ll want to enjoy again and again.

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🍽🍸🥩 Recipe
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Equipment:
9″ spring form pan
Parchment paper, cut into a circle
Foil

Crust:
3 ounces (about 30 crackers) butter crackers such as Ritz
(You can substitute graham crackers)

Filling:
4 8-ounce packages cream cheese at room temperature, cut into slices
4 eggs separated
1 1/3 cup sugar
1 tablespoon vanilla

1 pound strawberries, cut in half.

Move the rack in your oven to the center, and preheat the oven to 350 degrees

Line the springform pan with the circle of parchment. Crush the crackers by hand in a bag. They don’t need to be crushed very finely. Place in an even layer on the bottom of the pan. Set aside.

In a large bowl, with a mixer going on high, add the cream cheese slice by slice so the cream cheese is whipped until it’s light and fluffy. Turn the mixer down and slowly add the sugar. Once incorporated, add the egg yolks and vanilla. Mix well to combine, scraping down the sides as needed.

Place the egg whites in another bowl and whisk to the firm peak stage. Carefully fold the whipped egg whites into the cream cheese mixture. Once combined, carefully spoon the mixture into the spring-form pan, being careful to not disturb the crushed crackers.

Using a long piece of foil folded in half lengthwise, wrap it around the spring-form pan to form a collar. Place into the oven and bake for 1 hour. DO NOT OPEN THE OVEN DOOR UNDER ANY CIRCUMSTANCES. After 1 hour, turn off the oven, and leave the cheesecake in the oven for a minimum of 4 hours. DO NOT OPEN THE OVEN DOOR UNDER ANY CIRCUMSTANCES.

After 4 hours, remove the collar and cover in foil. Refrigerate for a minimum of 2 hours. When ready to serve, undo the spring-form latch and carefully run a butter knife around the edge to loosen the cheesecake. Place a plate on top of the spring-form pan and invert. Remove the bottom of the pan and remove the parchment. Place another plate on top of the cheesecake and turn right side up. Decorate with cut strawberries and serve.