Recipe Details
Ingredients
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1 ¼cupsgraham cracker crumbs
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⅓cupbutter, melted
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¼cupwhite sugar
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2teaspoonsground cinnamon
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2(10 ounce) packagesfrozen sweetened sliced strawberries, thawed and drained
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1tablespooncornstarch
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3(8 ounce) packagescream cheese, softened
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1(14 ounce) cansweetened condensed milk
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¼cuplemon juice
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½teaspoonvanilla extract
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3eggs
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1tablespoonwater (Optional)
Cooking Directions
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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.
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Preheat the oven to 300 degrees F (150 degrees C).
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Make 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. 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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories459 | |
% Daily Value * | |
Total Fat 30g |
38% |
Saturated Fat 18g |
90% |
Cholesterol 133mg |
44% |
Sodium 315mg |
14% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 1g |
5% |
Total Sugars 34g |
|
Protein 9g |
19% |
Vitamin C 22mg |
24% |
Calcium 157mg |
12% |
Iron 2mg |
9% |
Potassium 273mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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