Monday, July 11, 2011

Strawberry Cheesecake

So, who does not love cheesecake? If you don't there must be something wrong with you! I love a good creamy cheesecake. Well tis the season for fresh vegetables and fruit. I was able to get some fresh strawberries from my cousin who has a strawberry patch and decided to make a cheesecake. I do have to say that I have become quite the expert at making cheesecakes. They can be very touchy but when they work they are beautiful and this one definitely worked for me. Below is my adorable niece who went with to get the strawberries and had a hard time keeping her little fingers off the juicy berries.

Strawberry Cheesecake
Courtesy of All Recipes

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted
  • 2 (10 ounce) packages frozen sweetened strawberries, thawed (use fresh which if you have the option)
  • 1 tablespoon cornstarch
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 3 eggs
  • 1 tablespoon water


  1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. spring form pan. Refrigerate for 30 minutes. 
  2. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. 
  3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. 
  4. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. 
  5. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. 
  6. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

Sometimes Patience is the best medicine. Do not try and rush a cheesecake because it will never work! I always want to try and open the spring form pan right away so the cake cools off faster but always ends up putting big cracks in the cheese cake so, please be patient it will be worth it in the end!! What is your favorite Cheesecake?

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