My sister turned 31 yrs old this past Thursday, so I asked her what she wanted for her birthday. She requested Strawberry cheesecake. And anyone who knows me knows cheesecakes are my go to when I need to make dessert. So I figured easy enough.
I have been making blueberry cheesecake all summer, so it was nice to use a different fruit. I figured if i was going to change the fruit, I may as well play around with my recipe to see what I can do.
I have been making blueberry cheesecake all summer, so it was nice to use a different fruit. I figured if i was going to change the fruit, I may as well play around with my recipe to see what I can do.
Ingredients
Strawberry Sauce
Crust
Filling
- 1 1/2 C to 2 C Fresh Strawberries (plus leave some to decorate the top with)
- 1/4 C to 1/2 C Sugar (depends on how sweet the strawberries are)
- 1 Tbs lemon juice
- 2 tsp cornstarch
Crust
- Graham Crackers
- 1/4 C Brown Sugar
- 3 Tbs Butter (melted)
Filling
- 3 - 8oz packages of cream cheese (softened)
- 1/4 C Sugar
- 1 - 14 oz Can Condensed Milk
- 1 C (8oz) sour cream
- 2 Tbs all purpose flour
- 1/2 tsp vanilla extract
- 4 eggs
- 2 Tbs Lemon Juice
Directions
![Picture](/uploads/1/9/1/3/19133059/5625205.jpg?250)
- In saucepan, combine the strawberries, sugar, and lemon juice. Cook and stir over medium heat for about 5-10 minutes (until the strawberries are soft.
- Add the cornstarch and mix. Bring to boil and continue to cook and stir until sauce has thickened. Reduce heat to prevent burning.
- When finished remove from heat and set aside to cool to room temperature.
- Take a food processor and ground up the graham crackers adding the brown sugar and the melted butter.
- Press graham cracker mix into spring form pan and press into pan to make crust. (You can grease the pan prior to doing this, but I have found the crust is better if I don't grease the bottom)
- In a bowl beat cream cheese and sugar until smooth.
- Beat in the sour cream, flour, and condensed milk. Add the lemon juice just until blended.
- Add in the eggs one at a time, mixing between each egg.
- Pour filling ontop of crust in spring form pan. Set aside.
- In a blender puree the strawberry sauce mix that was set aside earlier. It should be cool now.
- Pour pureed strawberry sauce over filling. I like to pour it into a swirl, so that i can take a knife and cut in to make a pattern before baking.
- Bake at 350 degrees F for 1 hr 15 minutes. Or until center is almost set.
- Cool on wire rack for 1 minutes, Then run knife around the end of pan to loosen it. Continue to cool on rack for another hour.
- Refrigerate over night.
- Garnish with fresh strawberries prior to serving
- Eat and Enjoy ^_^