Side Pannel
Strawberry Cream Cheese Cheesecake
Strawberry Cream Cheese Cheesecake
- Recipe Submitted by Rosemary on 11/24/2014
Category: Holiday, Kids, Cheesecakes
Ingredients List
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 2 (10 ounce) packages frozen sweetened strawberries, thawed (or use fresh if you can)
- 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
Directions
1. Combine 1 1/4 cups graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased, 9-Inch Spring Form Pan . Refrigerate for 30 minutes.
2. Preheat oven to 300 degrees F. In a Blender or a Food Processor , combine 2 (10 ounce) packages thawed strawberries and 1 tablespoon cornstarch. Process until smooth. Pour the strawberry mixture into a saucepan and bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup of the strawberry sauce and refrigerate remaining sauce for serving.
3. In a mixing bowl, beat 3 (8 ounce) packages of softened cream cheese until light and fluffy. Gradually add in 1 (14 ounce) can of sweetened condensed milk.
4. Add 1/4 lemon juice and mix well.
5. Add 3 eggs one at a time and beat on low just until combined. Pour half of the cream cheese mixture over the crust. Drop half of the reserved strawberry mixture onto cream cheese in 1/2 teaspoon dollops. Carefully spoon remaining cream cheese mixture over sauce, and drop remaining strawberry sauce by 1/2 teaspoon dollops on top. With a knife, cut through top layer only to swirl strawberry sauce
6. Bake at 300 degrees for 45-50 minutes until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen and cool for another hour (don't remove pan sides yet!!). Refrigerate overnight in the pan.
7. After cooling and refrigerating overnight, remove side of pan carefully. Thin chilled strawberry sauce with a tiny bit of water if needed and serve with cheesecake. I like to serve the cheesecake at room temperature. Enjoy!
2. Preheat oven to 300 degrees F. In a Blender or a Food Processor , combine 2 (10 ounce) packages thawed strawberries and 1 tablespoon cornstarch. Process until smooth. Pour the strawberry mixture into a saucepan and bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup of the strawberry sauce and refrigerate remaining sauce for serving.
3. In a mixing bowl, beat 3 (8 ounce) packages of softened cream cheese until light and fluffy. Gradually add in 1 (14 ounce) can of sweetened condensed milk.
4. Add 1/4 lemon juice and mix well.
5. Add 3 eggs one at a time and beat on low just until combined. Pour half of the cream cheese mixture over the crust. Drop half of the reserved strawberry mixture onto cream cheese in 1/2 teaspoon dollops. Carefully spoon remaining cream cheese mixture over sauce, and drop remaining strawberry sauce by 1/2 teaspoon dollops on top. With a knife, cut through top layer only to swirl strawberry sauce
6. Bake at 300 degrees for 45-50 minutes until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen and cool for another hour (don't remove pan sides yet!!). Refrigerate overnight in the pan.
7. After cooling and refrigerating overnight, remove side of pan carefully. Thin chilled strawberry sauce with a tiny bit of water if needed and serve with cheesecake. I like to serve the cheesecake at room temperature. Enjoy!
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
