Saturday, December 3, 2011

Strawberry Cheesecake

I made this cheesecake for my mom on Mothers Day, and she declared it was by far the best cheesecake she's ever had.  She declared it her cake after the first bite, and my dad and I seriously had to beg her to have a piece. It truly is incredible.  And it looks absolutely gorgeous!  Almost too pretty to eat.  But once you have the first bite, you just can't stop eating it - it's so delicious.  This is tied with my pumpkin pecan praline cheesecake for my favorite cheesecake of all time. I've had the strawberry cheesecake at the Cheesecake Factory, and I promise you: this is better. The sweetened condensed milk makes it unique from other cheesecakes because it gives it a rich, creamy, dreamy texture.  The sauce served on top adds more deliciousness as well...even though it's outstanding without it.  This was also the first cheesecake I've ever made that didn't crack!  Happiest day of my life right there(;  My mom now wants it every Mothers Day.


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter or margarine, melted
  • 2 1/2 cups fresh strawberries
  • 1 tablespoon cornstarch
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 tablespoon water


  1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. 
  2. In a blender or food processor, combine strawberries and cornstarch; 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.
  3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice and vanilla; mix well. Add eggs, beat on low just until combined. 
  4. 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. 
  5. 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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