Instructions
Prepare the Crust
Mix crushed graham crackers with melted butter until evenly coated.
Press firmly into a 9-inch springform pan to form the base.
Chill in the refrigerator for 15 minutes.
Make the Cheesecake Filling
In a bowl, beat softened cream cheese and powdered sugar until smooth.
Gently fold in whipped cream until fully combined.
Assemble the Cake
Spread the filling evenly over the chilled crust.
(Optional) Add a strawberry layer:
Arrange sliced strawberries on top of the filling.
Brush with strawberry jam for a glossy finish.
Add the Crunch Topping
Sprinkle leftover crushed graham crackers over the filling (or mix with 1 tbsp melted butter for extra crunch).
Chill and Serve
Refrigerate for at least 4 hours (or overnight) to set.
Garnish with fresh strawberries before serving.
🧊 Refrigeration (Recommended)
Chill First: Let the cheesecake set in the refrigerator for at least 4-6 hours before serving or storing.
Cover Tightly:
Use plastic wrap or an airtight container to prevent absorption of fridge odors.
Place parchment paper on the surface to protect the whipped cream layer.
Storage Duration: Consume within 3-5 days for optimal freshness.
❄️ Freezing (Long-Term Storage)
Pre-Freeze Preparation:
Slice the cheesecake into portions (optional).
Wrap each slice/piece tightly in plastic wrap, then aluminum foil.
Freezer Storage:
Store in a freezer-safe container or zip-lock bag.
Label with the date.
Thawing: Defrost in the refrigerator overnight before serving.
Shelf Life: Up to 1 month (texture may slightly change due to whipped cream).
🍓 Serving Tips
Add fresh strawberries or berry compote just before serving to maintain crunchiness.
Avoid leaving the cake at room temperature for >2 hours (risk of spoilage).
