Strawberry Cheesecake

This strawberry cheesecake is smooth and creamy with swirls of strawberry sauce baked in a graham crust without a water bath for a luscious dessert.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 459 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 3 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon water
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
• 0.5 teaspoon vanilla extract
• 0.25 cup white sugar
• 0.25 cup lemon juice
• 1.25 cups graham cracker crumbs
• 0.33333334326744 cup butter, melted

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

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.

Step 3

Make filling: Place strawberries and cornstarch into a blender. Cover and puree until smooth.

Step 4

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.

Step 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.

Step 6

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.

Step 7

Bake in the preheated oven until the center is almost set, 45 to 50 minutes.

Step 8

Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.

Step 9

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.