Strawberry Cheesecake

Ingredients

• Servings: 12
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/3 cup butter, melted
• 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
• 1/4 cup lemon juice
• 1/2 teaspoon vanilla extract
• 3 eggs
• 1 tablespoon water (optional)

Recipe

Cook Time: 45 mins Ready Time: 10 hrs 45 mins


• combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. press onto the bottom of an ungreased 9-inch springform pan. refrigerate for 30 minutes.
• preheat oven to 300 degrees f (150 degrees c).
• place strawberries and cornstarch into a blender. cover and puree until smooth. pour strawberry sauce into a saucepan.
• 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.
• 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. pour half of cream cheese mixture over crust; drop half of 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 top layer only with a knife to swirl strawberry sauce.
• bake in preheated oven until center is almost set, 45 to 50 minutes. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer. refrigerate overnight. serve reserved strawberry sauce with cheesecake. if the sauce it too thick, stir in water.