Ingredients: |
Ingredients: CRUST
8 graham crackers, crushed
1 stick butter, melted
1/2 c. sugar
CHEESECAKE LAYER
1/4 c. sugar
1 package cream cheese, softened (8 ounces)
2 c. heavy cream
STRAWBERRY PUDDING LAYER
1 1/2–2 c. milk
1 container strawberry yogurt (4–5 ounces)
1 pint strawberries, diced
WHIPPED CREAM LAYER
1 c. heavy cream
2 tbsp. sugar
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Directions: |
Directions:DIRECTIONS
Make the crust: Preheat the oven to 350 degrees F. Mix graham cracker crumbs, melted butter, and 1/2 cup sugar together and press mixture into the bottom of a 9"-x-9" glass baking dish. Bake for 15 minutes. Allow to cool.
Make the cheesecake layer: In the bowl of an electric mixer, beat cream cheese and 1/4 cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form.
Make the strawberry pudding layer: In another medium bowl, beat milk, pudding mix, strawberry yogurt and about 3 tablespoons strawberries until combined. (Start with 1 1/2 cups milk and beat until it’s about pudding consistency. If it’s too thick, add a little more milk.) Set aside the remaining strawberries for the topping.
Make the whipped cream: Beat heavy cream and sugar in a third bowl until stiff peaks form, 2 to 3 minutes.
Assemble: Pour cheesecake layer on top of cooled crust, spreading evenly, then repeat with strawberry pudding layer. Top with whipped cream, spreading evenly, and garnish with remaining strawberries |
This recipe for Strawberry Cheesecake is from