Strawberry Cheesecake Recipe

THE ULTIMATE HOMEMADE STRAWBERRY CHEESECAKE RECIPE

I use fresh strawberries, but I know they are not in season year round. So I also included frozen strawberries.


2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
1 tsp cinnamon

2 (10oz) pkgs frozen sweetened strawberries, thawed
1 TBS cornstarch
2 (8oz) pkgs cream cheese, softened
1-3/4 cups sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 TBS water

PREHEAT oven to 300 degrees, and you will need a 9" springform pan.

Combine graham cracker, sugar, butter and cinnamon. Press into the bottom of the pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch - process until smooth. Pour into a saucepan and slowly bring to a boil. Stir for two minutes. Set aside 1/3 cup of this strawberry mixture; cool. Cover and refrigerate remaining strawberry sauce until ready to use.

In a mixing bowl, beat the cream cheese until light and fluffy. Gradually beat in the milk, add the lemon juice and mix well. Add the eggs and beat on low just until it is combined. DO NOT OVER BEAT!

Pour 1/2 of the cream cheese mixture over the crust. Drop 1/2 of the reserved strawberry sauce by 1/2 teaspoons on to the cream cheese mixture. Carefully spoon the rest of the cream cheese over the sauce. Drop remaining strawberry sauce by 1/2 teaspoons over the top. With a knife, cut through the TOP LAYER ONLY to swirl the strawberry sauce.

Bake in a water bath for 45-50 minutes or until the center is almost set. Cool in the pan for 10 minutes, and then run a knife around the edge of the spring form pan and cool for 1 hour. Refrigerate overnight. When ready to serve, remove the side of the pan. Thin the chilled 1/3 cup strawberry sauce with a little water if desired, and pour some over the cheesecake when it is served. Refrigerate.