Strawberry Cheesecake Recipe

Name: Strawberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups graham cracker crumbs; 1/4 cup white 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)

Servings: persons

1 1/4 cups graham cracker crumbs
1/4 cup white 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)

1
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.
2
Preheat oven to 300 degrees F (150 degrees C).
3
Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
4
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. 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.
6
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups graham cracker crumbs, 1/4 cup white sugar, 2 teaspoons ground cinnamon, 1/3 cup butter, melted, and more.

Yes, Strawberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Cheesecake

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