%3Amax_bytes(150000)%3Astrip_icc()%2F4472583-strawberry-cheesecake-Freakboy107-1x1-1-8c28878e2ae34e4a9c7507c47cf72e14.jpg&w=3840&q=75)
Strawberry Cheesecake
Prep
1 hr
Cook
50 mins
Servings
12
Difficulty
Hard
Ingredients
- 11 ¼ cups graham cracker crumbs
- ⅓ cup butter, melted⅓ cup butter, melted
- ¼ cup white sugar¼ cup white sugar
- 22 teaspoons ground cinnamon
Instructions
- 1
Make crust: Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes.
- 2
Preheat the oven to 300 degrees F (150 degrees C).
- 3
Make filling: Place strawberries and cornstarch into a blender. Cover and puree until smooth.
- 4
Pour strawberry sauce into a saucepan and 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.
- 6
Pour 1/2 of the cream cheese mixture over crust; drop 1/2 of the 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 the top layer only with a knife to swirl strawberry sauce.
- 7
Bake in the preheated oven until the center is almost set, 45 to 50 minutes.
- 8
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour at room temperature. Refrigerate 8 hours to overnight before serving.
- 9
Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.
- 10
Freakboy107
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