strawberry cheesecake

(1 RATING)
77 Pinches
groveland, FL
Updated on Oct 4, 2010

This dessert needs 3 to 4 hours refrigeration time so make sure you make it early in the day. I was looking for something different for my Sunday dinner dessert and found this recipe in a church supper cookbook. Almost everyone in my family likes cheesecake and this looked like a quick and easy one to try. Everyone loved it. I have served it most of the time without the fruit topping but it is good with it. I have also served it with other toppings besides the strawberry one. I just substitute another frozen fruit for the strawberries. So far I have tried frozen cherries and frozen blackberries.I hope your family enjoys it as much as mine does.

prep time 20 Min
cook time 40 Min
method ---
yield 10-12 serving(s)

Ingredients

  • CRUST
  • 16 - double graham crackers, crushed (about 2 cups)
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • dash cinnamon
  • CHEESECAKE
  • 2 packages (8 ounces each) cream cheese
  • 1/2 + 1/3 cup sugar
  • 2 - eggs
  • 1/2 teaspoon vanilla
  • 1 pint sour cream
  • TOPPING
  • 1 1/2 pounds frozen sliced strawberries(about 3 cups)
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 tablespoons sugar
  • - juice of 1/2 lemon

How To Make strawberry cheesecake

  • Step 1
    Mix graham crackers, butter, sugar and cinnamon. Line 9" springform pan with mixture, going up 1" along sides. Mix cream cheese, 1/2 cup sugar, eggs and vanilla until smooth and pour in pan. Bake at 350F for 20 minutes. Mix sour cream with remaining 1/3 cup sugar. Pour over baked mixture and return to 350F oven for 20 minutes. Let cool. For topping, thaw and drain strawberries, reserving liquid.Return berries to refrigerator. Stir together cornstarch, sugar and lemon juice: add to reserved strawberry juice and bring to boil in 1 1/2-quart saucepan, stirring constantly. Boil and stir until thick and clear. Cool, then add to berries. Spread on top of cheesecake. Refrigerate 3 to 4 hours.

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