12 Serves
94 Mins
Preheat your oven to 175°C and grease a springform pan.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
43 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
150 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
0 g / 28 gSugar
17 g / 50 gSaturated Fat
8 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 gIn a large mixing bowl, cream together the softened cream cheese and sugar using a stand mixer until smooth.
Add the eggs one at a time, followed by the vanilla extract, mixing on low speed until just combined.
Pour the cheesecake batter into the prepared springform pan and bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and allow the cheesecake to cool completely before adding the strawberry crunch topping.
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