Strawberry Cheesecake Recipe - Allrecipes.com
Strawberry Cheesecake Recipe
  • READY IN ABOUT 11 hrs

Strawberry Cheesecake

Recipe by  

"This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    1 hr
  • COOK

    45 mins
  • READY IN

    10 hrs 45 mins

Directions

  1. Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
  4. 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.
  5. 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 half of cream cheese mixture over crust; drop half of 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 top layer only with a knife to swirl strawberry sauce.
  6. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2012

This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extremely sweet. You can also use natural unsweetened strawberries either frozen or fresh and the cheesecake tastes just as good!

 
Most Helpful Critical Review
Nov 16, 2014

Ugh I must have read the recipe a dozen times but failed to notice it was made in a cake pan. I am so not a baker ;). Anyway I am using a gluten free pie crust so we will see what happens. In hindsight I could've filled two pie crusts. I have never made cheesecake and I don't even eat it....we'll see what my boyfriend thinks.

 
Jun 27, 2012

My Husband and i LOVED this Cheesecake! and this comes from a me, whose not a cheesecake lover. i made it cause i wanted to use up the strawberries we had, and i was not expecting it to be so great but, i fell in love. Followed all directions :) and directed this page to many other woman asking for the recipe, thank you so much!

 
Jul 17, 2012

Amazing cheesecake!!! Turned out perfect on the first try!! Didn't change a thing!! Definitely will add this to my recipe box. Thanks for adding!!

 
Jan 11, 2013

Tastes amazing!!! Few quick tips, only mix the batter on low or you will get too much air in the cheesecake, and if you want it a bit firmer try adding 2 tbs of flour. Good Luck :)

 
Dec 23, 2012

I have used this reciepe many times, it always turns out awesome. Love it, I have altered it a few times and made other variations like blueberry, caramel applea, and maple bacon it all turns out great.

 
Feb 07, 2014

I followed the recipe almost exactly...I did bake the crust for 7 min. at 300 degrees and then let it cool. I also made sure to use my ingredients at (almost) room temperature and after pouring it in the spring-pan I let it rest for about 5 minutes to let the bubbles rise. I baked it for 65 minutes then left it in the oven (off) for another hour then put it (uncovered and still in the pan) in the fridge until the next evening. The crust was crisp and delicious & a great contrast to the creamy cheesecake. Everyone loved the strawberry sauce in the middle and the extra swirled on top!

 
Dec 23, 2012

Made this twice- first time the box of unopened graham cracker crumbs smelled a little "funny", but I kept going. Ended up throwing it out and now I make my own crumbs from whole graham crackers. Only change was to leave some of the strawberries out of the puree to use on top of the cheesecake when serving. My husband loved it!

 

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Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 29.7 g
  • 46%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 9.3 g
  • 19%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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