Just one word: Cheesecake. I already know that by the mention of this two syllable word, your mouth has started watering uncontrollably, and you’ve decided, after you’ve read this article, to find the most tempting-looking cheesecake recipe on Google. Well, you don’t need to look any further.
No eye has seen, nor ear has heard of a cheesecake such as this! On a more realistic note, this is one of the best, creamiest, perfectest cheesecakes I’ve ever had. AND, its pretty simple, so its right up MY alley. I am pleased to present to you, my perfect strawberry cheesecake recipe.
2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
1/2 tsp cinnamon
2 (10oz) pkgs frozen sweetened strawberries, thawed
1 TBS cornstarch
2 TBS sugar
2 (8oz) pkgs cream cheese, softened
1-3/4 cups sweetened condensed milk
1/4 cup lemon juice
1 TBS water
Start yourself off with a box of graham crackers OR graham cracker crumbs. I literally asked every worker at Walmart if they had graham cracker crumbs and I just could not find it. So I bought some graham crackers and crushed them into smaller chunks to fit into my coffee grinder. Honestly, this part took me the better part of an hour, so if you can find graham cracker crumbs, that would probably be a huge time saver.
After grinding up two cups of graham cracker crumbs, I put them in a bowl with ⅓ cup of melted butter, ½ tsp of cinnamon, and ¼ cup of sugar and mixed that well. Then, I spooned it onto the bottom of my 9 inch pan and packed it down with a fork. Toss that in the fridge for 30 minutes.
I blended 20 oz. of frozen unsweetened strawberries, 2 TBS of sugar, and 1 TBS of cornstarch in a blender until it was smoothie textured. Then I poured the mixture into a saucepan and slowly brought it to a boil and stirred it for 2 minutes. Then I placed ⅓ of the mixture in a bowl on the side, and refrigerate the rest.
In a medium sized mixing bowl, dump in two 8 oz packages of cream cheese, and beat that until it’s nice and creamy. Then, I poured in 1 ¾ cup of condensed milk and ¼ cup of lemon juice and beat it until it’s JUST mixed well, then add 3 eggs on low, again, until its JUST fully integrated.
Pour ½ of this mixture into your pan with the graham cracker bottom, then, using a ½ teaspoon, drop on the ½ of the strawberry mixture that you set aside. Then, carefully spoon in the rest of the cream cheese mixture into the pan. Again, using the ½ teaspoon, drop the other half of the strawberry sauce on. Use a butter nice to swirl it, if you want to be all fancy. I swirled in the initials of the person I was making the cheesecake for.
Now its time to place the pan in a water bath. The only thing big enough for my cheesecake pan was a large aluminum pan. I placed my cheesecake pan inside, and placed it into my oven, already preheated to 300 degrees, and poured in enough water to come halfway up the cheesecake pan. Let it stay in for about 45-50 minutes. Take it out and allow it to sit in the water bath for 10 minutes. Afterwards, run a butter knife around the sides, and take it out of the water bath to cool for an hour. Refrigerate overnight.
When you get ready to eat it, mix one TBS of water into the chilled strawberry mixture, and pour over the top of the cheesecake.
Add a comment if you try the recipe! We'd love to see how it turned out for you!
The Kamau Sisters
Hi! We're Nia, Jada, and Bailey Kamau. We laugh, sing, read, and have Narnia marathons probably more than we should. Thanks so much for checking out our blog!
"Sisters by chance, friends by choice."
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