Strawberry Cheesecake

This classic strawberry cheesecake features a creamy, tangy filling atop a buttery graham cracker crust, crowned with a vibrant strawberry topping. It's a delightful dessert for any occasion, combining rich flavors and a beautiful presentation.

Ingredients

For the crust

1¼ cups graham cracker crumbs
⅓ cup butter, melted
¼ cup white sugar
2 teaspoons ground cinnamon

For the filling

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 large eggs
1 tablespoon water (optional)

Directions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes. Preheat the oven to 300°F (150°C).
Make the filling: In a blender, puree thawed strawberries with cornstarch until smooth. In a large bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla extract; mix until well combined. Add eggs one at a time, mixing just until blended after each addition.
Assemble the cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan. Bake in the preheated oven for 55 to 60 minutes, or until the center is set and the top is lightly browned.
Cool and chill: Allow the cheesecake to cool in the pan for 10 minutes. Run a knife around the edge to loosen, then remove the sides of the pan. Refrigerate for at least 4 hours, or overnight.
Serve: Before serving, top the cheesecake with the strawberry topping. Slice and enjoy!

Nutritional Information (per serving)

Calories: Approximately 377 kcal
Protein: 5g
Fat: 23g
Saturated Fat: 13g
Cholesterol: 94mg
Sodium: 259mg
Carbohydrates: 39g
Dietary Fiber: 1g
Sugars: 32g
Vitamin A: 838 IU
Vitamin C: 22mg
Calcium: 75mg
Iron: 1mg

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