Recipe of The Week :Strawberry Cheesecake

Written By Lori Russo

Caleigh Duff

  Recipe Source: allrecipes.com. Makes only 1 batch. 

Prep Time:  Cook Time: Additional Time:          Total Time:        Servings:      

   20 mins           50 mins            4 hrs 40 mins                5 hrs 50 mins           12

Ingredients For Cheesecake Crust

  • 1 ¼ cups graham cracker crumbs

  • ⅓ cup butter, melted

  • ¼ cup white sugar

  • 2 teaspoons ground cinnamon, or to taste

Ingredients For Cheesecake Filling

  • 2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained

  • 1 tablespoon cornstarch

  • 3 (8 ounce) packages cream cheese, softened

  • 1 (14 ounce) can sweetened condensed milk

  • ¼ cup lemon juice

  • ½ teaspoon vanilla extract

  • 3 large eggs

  • 1 tablespoon water (Optional)

 Directions 

Step 1: Gather the ingredients.

Step 2:To make the 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. Preheat the oven to 300 degrees F (150 degrees C).

Step 3:To make the filling: Place strawberries and cornstarch into a blender; cover and puree until smooth. 

Step 4: Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until the sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Step 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.

Step 6: Pour 1/2 of the cream cheese mixture over the crust; drop 1/2 of the reserved strawberry sauce by 1/2 teaspoonfuls on the cream cheese layer.

Step 7: Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top.

Step 8: Cut through the top layer only with a knife to swirl strawberry sauce.

Step 9: Bake in the preheated oven until the center is almost set, 45 to 50 minutes.

Step 10: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 at least 4 hours overnight before serving.

Step 11: Serve reserved strawberry sauce with cheesecake. If the sauce is too thick, stir in water.

Picture found at allrecipes.com

Lori Russo
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