Any special occasion is the best time to serve this rich strawberry cheesecake! The cake must be baked, let to cool for an hour, and then chilled for at least 4 hours before serving.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 4 hrs 40 mins |
| Total Time: | 5 hrs 50 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cheesecake |
Ingredients
- 1 ¼ cups graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cup white sugar
- 2 teaspoons ground cinnamon
- 2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
- 1 tablespoon cornstarch
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup lemon juice
- ½ teaspoon vanilla extract
- 3 eggs
- 1 tablespoon water (Optional)
Instructions
- 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.
- Preheat the oven to 300 degrees F (150 degrees C).
- Make filling: Place strawberries and cornstarch into a blender. Cover and puree until smooth.
- 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.
- 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.
- 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.
- Bake in the preheated oven until the center is almost set, 45 to 50 minutes.
- 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.
- Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 18 g |
| Sodium | 315 mg |
| Sugars | 34 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
this is my absolute favorite recipe. i’ve made this at least every couple of months for at least 5 years. since i was in 8th grade. i have so many lovely memories with friends and family thanks to this delicious recipe. i remember dancing in the kitchen with my friends making this so many times over the years. memories of friends that are no longer around, making this cheesecake with me. we eat the whole thing in like a day between and and my friends and family every single time we make it. i gave my grandmother this recipe after she RAVED about the cheesecake i made when she came to visit us. she prides herself on her baking and even she was impressed. she made it for all the old folk at the retirement home she worked at and EVERYONE wanted more. i bookmarked the tab to this recipe, i mostly have it memorized from how much i make it but sometimes i forget the numbers. anyways all of this to say, y’all NEED to try this recipe. it will change your life.
Very tasty and easy recipe! Freezes nice as well
Fantastic recipe!!! One of our family favorites.
I didn’t get to actually eat this cheesecake, I made it last minute for a friend of a friend that forgot his wife’s birthday. This recipe was so easy to make! I was shocked that I was able to attain a beautiful white/red swirl on the top without a water bath or tenting the top with tinfoil. I will definitely make this cheesecake again! I mixed my eggs in by hand but used the kitchenaid mixer for everything else. I did bake it a little longer as I only had an 8 in pan so I baked it for about and hour and 20 mins, then left it in the oven for an hour with oven off before I cooled it on the counter for another hour and then put it in the fridge over night! Looks so good! I hope his wife loves it!
My family really enjoyed this recipe!!
I made and added more graham cracker crust to make a higher crust My children grandchildren and friends think I am a chef! First dessert always requested at every family event!
I made this last year. It was amazing! Going to make it again this year for my bfs birthday. I used fresh strawberries instead of frozen 😉
Love this recipe as is, I get asked for it multiple times a year. I can’t help but wonder if some of the negative reviewers got mixed up and used evaporated milk instead of condensed.
This strawberry cheesecake was bom it was delicious I loved it.
Great recipe. I use fresh strawberries instead of frozen/
Wonderful recipe, love it!
Turned out delicious. Used chocolate Graham crackers and omitted cinnamon but those are the only changes. Family loved it. Wish I had done the water bath so it would have been prettier, but tasted fabulous.
Follow the directions to the tea in the cake cracked multiple places and never quite finished cooking in the middle or anywhere around.
I use a different crust recipe (Nilla Wafer crust,) but I follow the cheesecake recipe exactly as posted. It is awesome! My swirls on the top never end up looking as pretty as the OP’s photo, but that’s not the recipe’s fault. I’m driving 6 hrs to visit my daughter and SIL this weekend. The only thing they want is this cheesecake.
Good for the most part. The mixture was very tangy. But 3/4 cup of sugar helped balance it out.
My first time making a cheesecake and i am so excited to try and for family to try ??
I love it, it’s so freaking good and creamy, my family really enjoyed it
It’s excellent just follow the recipe! It’s perfect!
Amazing recipe. Have had 3 people ask for one for them. Will make many times. TY
i over-did the edges, turned out great! i put a pa of water in the oven on the rack under the cheesecake while it was baking, and let it cool down slow and in the oven and it has only ONE crack
My first time making this. I followed the recipe, it tasted delicious. Although I did used fresh strawberries instead of frozen. Next time I may just use 1/2 the suggested cinnamon in the crust. Although my cheesecake portion did turned out a bit crumbly than smooth. I would definitely use this recipe again and even change up the fruit next time. Thank you for sharing.