So I did some research on different recipes to see what common ingredients were used in each. I also read through the comments that other foodies posted about these recipes they made. After all that, I finally picked the cheesecake I wanted to try. It looked beautiful with a technique I have always wanted to try, the ingredients were easy and it had strawberries in it which my dad wanted. The only thing I would do differently next time I make this is not to make so much strawberry sauce--I would make a 1/3 of it. I only used the strawberry sauce on the top of the cheesecake and that was plenty. This recipe came out great though and it is definitely a keeper!
Strawberry Cheesecake
Serves 12 (I made 2 cheesecakes with this 1 recipe)
Recipe courtesy of AllRecipes.com
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 Tablespoon cornstarch
2 Tablespoons white sugar -- my addition
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: Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch and 2 Tablespoons white sugar; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
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| Graham cracker crumb mixture pressed into bottom of one of my cheesecakes. |
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| Strawberries, cornstarch and sugar after boiling. |
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| Cream cheese mixture. Make sure all ingredients are at room temperature to avoid lumps. |
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| Cheesecake mixture goes into prepared pan. |
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| Decorated and ready to go into the oven. |
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