Hooray for the first day of summer and boo to the last day of farm fresh strawberries! My girls and I took a short trip to the local farm stand to purchase some fruits and vegetables. The sign off the side of the road said “last day for fresh strawberries”. We purchased a pint, hurried home to wash them up and have a taste – devine!
We easily could have gobbled them all up, but I thought it would be a great opportunity to get my kids baking a special treat on a hot summer day. This light and refreshing cheesecake would be a great way to celebrate!
I had my 5 year old, mix 1 1/2 C of crushed graham crackers with 1/8 C melted butter and 2 TB sugar. She pressed the mixture on the bottom and up the sides of a 9 inch springform pan. You can use a pie plate, but the higher sides of a springform pan kept the crumbs contained.
For the cheese mixture, they helped measure the following ingredients and placed them into a stand mixer: 2 – 8 oz. packages of cream cheese, 2 eggs, 1 TB vanilla, 4 TB half&half, 1/2 C sugar. The cheese mixtured was poured over the crust and placed into a 350° oven for 20 minutes.
Once this came out of the oven, my 3 year old combined the following topping ingredients: 1/2 pint sour cream, 2 TB sugar and 1/2 tsp. vanilla.
Spread the topping mixture over the cooled cheese cake and place in the 350° oven for an additional 5 minutes.
Once cooled, we place the sliced farm fresh strawberries over the top.
Heavenly! Light and refreshing on a hot summer day.