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.
- double graham crackers, crushed (about 2 cups)
- 1/2 c
- butter, melted
- 1/4 c
- 2 pkg
- (8 ounces each) cream cheese
- 1/2 + 1/3 c
- 1/2 tsp
- 1 pt
- sour cream
- 1 1/2 lb
- frozen sliced strawberries(about 3 cups)
- 1 1/2 tsp
- 1 1/2 Tbsp
- juice of 1/2 lemon
How to Make Strawberry Cheesecake
- 1Mix graham crackers, butter, sugar and cinnamon. Line 9" springform pan with mixture, going up 1"
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.