🍓 𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑽𝒂𝒏𝒊𝒍𝒍𝒂 𝑩𝒆𝒂𝒏 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 🍓

Ingredients:

For the crust:

- 2 cups graham cracker crumbs

- 1/4 cup unsalted butter, melted

- 1/4 cup granulated sugar

For the cheesecake:

- 24 oz (680g) cream cheese, softened

- 1 cup granulated sugar

- 1 cup sour cream

- 1 teaspoon vanilla bean paste

- 3 large eggs

- 1/4 cup all-purpose flour

- 1 cup fresh strawberries, chopped

For the topping:

- Fresh strawberries, sliced

- Whipped cream

- Mint leaves

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

2. For the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.

3. For the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla bean paste. Add eggs one at a time, beating well after each addition. Mix in flour until just combined. Gently fold in the chopped strawberries.

4. Pour the cheesecake batter over the cooled crust, spreading it evenly.

5. Bake for 60-70 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.

6. Refrigerate the cheesecake for at least 4 hours or overnight before removing from the pan.

7. Top the cheesecake with sliced strawberries, whipped cream, and mint leaves before serving.

Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices 🍓 𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑽𝒂𝒏𝒊𝒍𝒍𝒂 𝑩𝒆𝒂𝒏 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 🍓