Strawberry Cheesecake

lynn mccutcheon

By
@lynnmccutcheon1

It is my family's favorite on Christmas or any holiday.


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Serves:

12

Prep:

1 Hr

Cook:

45 Min

Ingredients

1/4 c
graham cracker crumbs
1/4 c
white sugar
2 tsp
ground cinnamon
2 pkg
frozen strawberries
1 Tbsp
cornstarch
3 pkg
cream cheese
1 can(s)
condensed milk
1/4 c
lemon juice
1/2 tsp
vanilla extract
3
eggs
1 Tbsp
water

Directions Step-By-Step

1
Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
2
Preheat oven to 300 degrees F (150 degrees C).
3
Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
4
Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
5
Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
6
Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

About this Recipe

Course/Dish: Cakes
Hashtag: #cheesecake