Creamy Strawberry Cheesecake with Buttery Graham Crust

For clean slices, use a sharp knife dipped in hot water and wipe after each cut.
Store leftovers in the refrigerator for up to 5 days in an airtight container.
Freeze individual slices for up to 2 months; thaw in the fridge before serving.
Variations
Berry Bliss: Swap strawberries for blueberries, raspberries, or blackberries.
Chocolate Lover’s Twist: Drizzle melted chocolate over the cheesecake before serving.
Strawberry Glaze: Top with a homemade strawberry sauce for extra flavor.
FAQ
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them first to avoid excess moisture in the cheesecake.

2. How do I prevent cracks in my cheesecake?
Bake in a water bath or place a pan of hot water on the lower oven rack to create moisture.

3. Can I make this cheesecake without a springform pan?
A deep pie dish can work, but a springform pan makes it easier to remove and serve.

4. What’s the best way to store cheesecake?
Keep it in the fridge, covered, for up to 5 days, or freeze for longer storage.