Strawberry Ombre Cheesecake

The best part of residency is vacation! Of course, vacations are only special if you’re working hard and who doesn’t love a break (part II)

You can read about the first half of the ski trip in this dragonfruit smoothie bowl post! The second half was going to California to see B’s parents and have a beach vacation (literally a sun and ski trip!)

After a physically demanding first half of the trip, it was nice to just lounge around. I got to see a lot of old Stanford friends (the thing about Asians is that we don’t age lol – we literally look the same as almost 10 years ago) as well.

We took a little side trip to Prismo beach along central California. Alas, it was too cold for swimming, but we did get to stroll in the cute downtown area and the beach. My favorite part was the eating, of course – we went to delicious farmers market and ate at lots of good restaurants (they’re known for their seafood)!

What I love about California is the abundance of fresh fruits and vegetables. Connecticut is much better than I expected (especially all the farms in the summer), but you can’t beat the sheer number and variety in California! My mother in laws spoils me with infinite berries there (I swear, she has a magical fridge that restocks itself, and food never goes bad)

Today I’m sharing this Strawberry Ombre Cheesecake – B’s favorite type of cheesecake (the strawberry, not the ombre) and I made it for a friend’s birthday way back, and just didn’t have time to post it.  This Strawberry Ombre Cheesecake is no bake, so it’s good for busy people! I originally wanted three layers of pink to white, but since I didn’t have food coloring, I couldn’t do it (this is all colored with fresh fruit – if I added more fruit to make it pinker, then it would be too runny). Still cute though!

Adapted from the Gunny Sack

Strawberry Ombre Cheesecake

1 1/2 cups graham cracker crumbs
½ cup butter melted
2 tbsp granulated sugar

12 oz (1 1/3 packages light cream cheese, softened)
1/2 cup sugar
1/2 tbsp lemon juice
2 tsp vanilla
1 cup whipped cream
1/4 cup strawberries, pureed
strawberries for garnish

Heat oven to 350F

Crush the graham crackers with a food processor. Mix the graham crackers crumbs with melted butter and sugar. Press into the bottom and up the sides of a 6 inch round pan. Bake for 6-8 min, until golden. Set aside.

Beat the softened cream cheese for two minutes. Mix in the sugar, lemon juice, and vanilla. Fold in the whipped cream. Divide cheesecake mixture into two.

Puree the strawberries in a food processor. Over a stovetop on medium heat, stir the strawberries for about 10 minutes until thickened. Mix the strawberry puree with half the cheesecake mixture.

Pour the strawberry cheesecake mixture over the crust, cover and freeze for at least 30 min until set. Pour the remaining cheesecake on top and freeze again for another 30 min,

Top with whipped cream and fresh strawberries before serving. Enjoy!

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