Strawberries and Cream Cheesecake Cake 1 ½ cups graham cracker crumbs ½ cup unsalted butter, melted 2 tablespoons granulated sugar 16 ounces cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream 1 cup fresh strawberries, hulled and sliced ½ cup strawberry puree (fresh or store-bought) 1 tablespoon lemon juice Fresh strawberries for garnish Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread half of the cream cheese mixture over the cooled crust. Layer the sliced strawberries evenly on top, then drizzle with the strawberry puree and lemon juice. Pour the remaining cream cheese mixture over the strawberries and smooth the top. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Once set, carefully remove the sides of the springform pan. Garnish the top with fresh strawberries before serving. Serves 10 Nutritional Information (per serving): Calories: 320 Net Carbs: 22g Protein: 4g Fat: 24g For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture. For a lighter version, substitute low-fat cream cheese and use a sugar substitute in place of granulated sugar.
