Sweet Strawberry Cheesecake

Sweet Strawberry Cheesecake


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Cheesecake always tastes amazing with strawberries on top. Here is a way to add the freshness of strawberries in a sweet sauce on top of a sweet cheesecake.

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Time needed

15 min preparation + 1hr20 min cooking

Serving Size / Yield

12 slices


  • Crust:
  • 1 ½ C. graham cracker crumbs
  • ¼ tsp. ground cinnamon
  • 1/3 C. margarine, melted
  • Cheesecake filling:
  • 4 (8 oz.) packages cream cheese, softened
  • 1 ¼ C. sugar
  • ½ C. sour cream
  • 2 tsp. vanilla extract
  • 5 eggs
  • Strawberry Sauce:
  • 1 ½ lb. fresh strawberries
  • 1 C. sugar
  • 1 tsp. lemon zest
  • 1 Tbs. lemon juice
  • 1 Tbs. cornstarch

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Preheat oven to 475. Place large pan filled with ½ inch water in oven. For the crust, mix the graham crackers and cinnamon together. Melt the margarine and add it to the mix. Press the crust onto the bottom of a pie pan lined with parchment. Wrap a large piece of foil around the bottom of the pan and freeze until filling is made. For the filling, using an electric mixer, mix the cream cheese, sugar, sour cream, and vanilla together. Blend until smooth and creamy. Whisk the eggs in a separate bowl and pour into cream cheese mixture. Blend until eggs are fully blended in. Remove crust from freezer and pour in filling. Place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350 and bake until top is a golden brown. 50-60 minutes. Remove cheesecake to cool. For the sauce, place the strawberries and sugar into a saucepan over heat. Stir until strawberries are coated with sugar. Add in cornstarch, lemon zest and juice. Mix together and if strawberry sauce thickens remove from heat. Drizzle over the cheesecake, add whip cream to the edge, and serve.

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