Strawberry Seismic Cake
Explosion of Strawberry Delight
Recipe
Ingredients:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, diced
½ cup powdered sugar
Whipped cream for garnish (optional)
Directions:
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, ⅓ cup granulated sugar, and melted butter. Mix until well combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust.
In another mixing bowl, beat the cream cheese and ½ cup granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract until fully incorporated.
Gently fold in the diced strawberries.
Pour the batter over the crust, spreading it out evenly.
Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
Let the cake cool completely in the pan on a wire rack.
Refrigerate for at least 4 hours, or overnight.
Dust with powdered sugar and garnish with whipped cream before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes + chilling | Kcal: 380 kcal | Servings: 8 servings
