Make dessert to go with a creamy fresh taste

I love cheesecake, but I like to make them just a little different every time, so I don't get bored with this delicious dessert.
I love chocolate chip cookie dough cheesecake. Chocolate cheesecake is delicious as well.
Lemon cheesecake. Orange cheesecake. Key Lime cheesecake. Even pineapple cheesecake are all quite tasty as well. I've made them all and helped myself to sizable portions of the cakes.
Working on a dessert for an out of town dinner the other night, I wanted to make something I hadn't made recently and something that would freeze and then travel well.
Strawberries were on sale at the local market so I had stocked up on those and they were not being gobbled up quickly enough. They became the basis of this most recent cake.
When the cake, drizzled with chocolate syrup reminded me of Neopolitan Ice Cream. Smooth, creamy and full of chocolate and strawberry goodness.
Strawberry Cheesecake
1 pint of strawberries
3 8 ounce blocks of cream cheese, softened
1 1/2 cups of sugar
2 eggs
1 teaspoon of vanilla
16 graham crackers and 1/2 cup of sugar or 1 premade graham cracker crust
  • Preheat the oven to 350 degrees.
  • Mash all but a few of the strawberries.
  • Mix cream cheese with the sugar and vanilla  and continue to mix until creamy. Stir in the mashed berries.
  • Add the eggs one at a time and keep mixing.
  • Pour the mixture into the pie crust.
  • Bake for 35 minutes until the top begins to brown and is firm.
  • After it cools, cut up the remaining strawberries and arrange them on top of the cake. Drizzle chocolate syrup in a random pattern over the cake.
    (Note: The cake can be frozen for a month.)
Vegetarian.


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