How to Make Strawberry Cheesecake - A Step-by-Step Guide

Strawberry cheesecake is a classic dessert that never fails to delight the taste buds. This creamy and indulgent treat is perfect for any occasion, whether it's a special celebration or simply a weekend indulgence. With a buttery graham cracker crust, a rich and velvety cream cheese filling, and a sweet and tangy strawberry topping, this dessert has it all.

One of the best things about strawberry cheesecake is that it can be made ahead of time, which makes it perfect for entertaining....

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Ingredients

  • 1 ¼ cups graham cracker crumbs
  • ⅓ cup butter, melted
  • ¼ cup white sugar
  • 2 teaspoons ground cinnamon
  • 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 eggs
  • 1 tablespoon water (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Additional Time: 4 hrs 40 mins
  • Total Time: 5 hrs 50 mins
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Make 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).
  • Make filling: Place strawberries and cornstarch into a blender. Cover and puree until smooth.
  • Pour strawberry sauce into a saucepan and 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 1/2 of the cream cheese mixture over crust; drop 1/2 of the 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 the top layer only with a knife to swirl strawberry sauce.
  • Bake in the preheated oven until the center is almost set, 45 to 50 minutes.
  • 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 to overnight before serving.
  • Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.
  • Nutrition

    459 cal.

    • Total Fat: 30g
    • Saturated Fat: 18g
    • Cholesterol: 133mg
    • Sodium: 315mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 1g
    • Total Sugars: 34g
    • Protein: 9g
    • Vitamin C: 22mg
    • Calcium: 157mg
    • Iron: 2mg
    • Potassium: 273mg