Prep time: 15 minutes
Chill time: 8 hours, 20 minutes
Serving: 10 slices
*For the cookie crust:
-7oz graham crackers
-3 1/2oz unsalted butter
*For the filling:
-20oz cream cheese or mascarpone cheese
-1 1/4 cup icing sugar
-1 cup fresh strawberries, hulled
-1 tsp heavy cream
-fresh strawberry, to decorate
Puree the strawberries in a blender and set aside
Spray a 7inch with cooking spray. Line the bottom and sides with baking paper.
Crush the cookies in a food processor or place in a bag and crush. Melt the butter. Gradually add the melted butter and mix until the cookie crust holds together.
Pack the crumbs into the prepared pan pressing down to create the crust and chill for about 20 minutes or when ready to use.
Use a hand mixer (or by hand) to beat cream cheese and icing sugar to combine. Do not overmix. Add your strawberry puree, freeze dried strawberry powder, and vanilla extract and mix again.
Add heavy cream and whisk until your cheesecake filling holds peaks. Use a spatula to fold and scrape the bottom and sides of the bowl.
Pack your filling over the chilled crust and level. Chill for 8 hours or overnight.
Carefully remove the cheesecake from the pan. Remove the paper lining on the sides. Decorate with a handful of sliced strawberries and serve. Enjoy!