No-Brainer Cheesecake Factory Copycat Strawberry Cheesecake
Serving Size / Yield
- 1 1/2 C. graham cracker crumbs
- 1/3 C. melted butter
- 1/2 tsp. vanilla extract
- 4 (8 oz.) packages cream cheese, softened
- 1 1/4 C. sugar
- 1/2 C. full-fat yogurt
- 1/4 C. condensed milk
- 5 eggs
- 1/3 C. strawberry jelly
- 1 pound strawberries, chopped
Preheat oven to 350°F. Place a large pan filled with 1/2 inch water in oven.
To make the crust, simply mix the cracker crumbs with vanilla extract and butter, Press onto the bottom and sides of a 9-inch springform pan lined with parchment. Refrigerate 30 minutes to harden. Using an electric mixer, mix cream cheese, sugar, yogurt and condensed milk until smooth. Add the eggs, one at a time. Pour the filling and place the cheesecake into preheated water bath. Bake until top of cheesecake turns golden, up to an hour. Let it cool before, adding the strawberry topping. To make that, place halves of fruit on top and brush with warm jelly that was melted earlier in a saucepan. Refrigerate at least 4 hours before serving.