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Strawberry Cheesecake

Rated as 4.62 out of 5 Stars

"This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving."
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Ingredients

10 h 45 m servings 459 cals
Original recipe yields 12 servings

Directions

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  1. 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.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts


Per Serving: 459 calories; 29.7 g fat; 41.6 g carbohydrates; 9.3 g protein; 133 mg cholesterol; 315 mg sodium. Full nutrition

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Reviews

Read all reviews 130
  1. 162 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extreme...

Most helpful critical review

It didn't look awful, but tasted terrible.

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This is a great cheesecake recipe! Very creamy and delicious. A couple suggestions: only use 1/2 a teaspoon of cinnamon as it is a very potent spice and 2 whole teaspoons makes the crust extreme...

My Husband and i LOVED this Cheesecake! and this comes from a me, whose not a cheesecake lover. i made it cause i wanted to use up the strawberries we had, and i was not expecting it to be so gr...

Amazing cheesecake!!! Turned out perfect on the first try!! Didn't change a thing!! Definitely will add this to my recipe box. Thanks for adding!!

I followed the recipe almost exactly...I did bake the crust for 7 min. at 300 degrees and then let it cool. I also made sure to use my ingredients at (almost) room temperature and after pouring...

I have used this reciepe many times, it always turns out awesome. Love it, I have altered it a few times and made other variations like blueberry, caramel applea, and maple bacon it all turns ou...

Tastes amazing!!! Few quick tips, only mix the batter on low or you will get too much air in the cheesecake, and if you want it a bit firmer try adding 2 tbs of flour. Good Luck :)

Made this twice- first time the box of unopened graham cracker crumbs smelled a little "funny", but I kept going. Ended up throwing it out and now I make my own crumbs from whole graham cracker...

this is an awesome recipe!! i did change a few things but it was really very good. the only things i changed was i did use store bought graham cracker crust, and it made 2 cakes! i also used ras...

This is the first cheesecake I've ever made. I used an oreo crust per my hubby's request, otherwise, I followed the recipe exactly. I made sure all ingredients were room temperature. Everyone lo...