Strawberry Cheesecake Recipe

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Tajammul from peshawar
Ingredients
  1. 1 1/4 cups graham cracker crumbs
  2. 1/4 cup white sugar
  3. 2 teaspoons ground cinnamon
  4. 1/3 cup butter, melted
  5. 2 packages frozen sweetened sliced strawberries, thawed and drained
  6. 1 tablespoon cornstarch
  7. 3 packages cream cheese, softened
  8. 1 can sweetened condensed milk
  9. 1/4 cup lemon juice
  10. 1/2 teaspoon vanilla extract
  11. 3 eggs
  12. 1 tablespoon water
Method
  • 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.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
  • 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 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.
  • 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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