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Serving Tip: Dip your knife in hot water and wipe between slices for beautiful, clean cuts.
Storage Tip: Store covered in the refrigerator for up to 5 days. Freeze individual slices for up to 1 month, wrapping them well in plastic wrap and foil.
Variations:
Berry Swap: Replace strawberries with blueberries, raspberries, or a mixed berry compote.
Chocolate Base: Use chocolate graham crackers for a cocoa-flavored crust.
Mini Cheesecakes: Turn the recipe into individual cheesecakes using muffin tins for easy grab-and-go treats.
FAQ:
Q: Can I use frozen strawberries for the sauce?
A: Yes! Thaw and drain them first to avoid a watery sauce.
Q: Why did my cheesecake crack?
A: Cracking often happens from sudden temperature changes. Cooling slowly inside the oven helps prevent this.
Q: How can I make this cheesecake gluten-free?
A: Simply use gluten-free graham crackers and swap the flour for a gluten-free blend.
Q: Can I skip the white chocolate drizzle?
A: Absolutely! It's optional but adds an extra decadent touch.
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