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
Ingredients
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Crust:
1 ¼ cups graham cracker crumbs
⅓ cup butter, melted
¼ cup white sugar
2 teaspoons ground cinnamon, or to taste
Filling:
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 large eggs
1 tablespoon water (Optional)
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
To make the 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).
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To make the filling: Place strawberries and cornstarch into a blender; cover and puree until smooth.
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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.
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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.
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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.
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Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
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Cut through the top layer only with a knife to swirl strawberry sauce.
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Bake in the preheated oven until the center is almost set, 45 to 50 minutes.
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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.
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Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.
Dotdash Meredith Food Studios