This is an incredibly rich and heavy cheesecake recipe. If you like the sweet taste of condensed milk, and you want some seriously rich creaminess, then this is for you. For a slightly lighter version, stay tuned!
Kitchen Tools You’ll Need:
- 9 inch springform pan
- stand mixer
- measuring cups and spoons
- food processor
- medium bowl
- small bowl
- spatula/pan scraper
- baking sheet
Ingredients You’ll Need:
- 2.5 cups of fresh sliced strawberries
- 3.5 tablespoons of sugar
- 1 tablespoon of cornstarch
- 1 package of graham crackers (the plastic sealed ones inside a box)
- 1/4 cup of sugar
- 1/3 cup of melted butter
- 3 packages of cream cheese (recommendation: use a combination of regular and reduced fat to be healthier) ALSO, make sure your cream cheese is soft (let it sit out for a while before you use it)
- 1 can of condensed milk
- 1/4 cup lemon juice
- 3 eggs
Step 1: Preheat the oven to 350. Use the food processor to grind up the graham crackers. Once crumbly, mix with butter and 1/4 cup of sugar in the medium-sized bowl until well blended. Dump the mix into the springform pan and use your fingers to spread the mixture evenly over the bottom and up the sides of the pan (around 1 inch). Cook the crust for 5 minutes and set aside.
Step 2: Blend the strawberries with the cornstarch and the 3.5 tablespoons of sugar. Taste the blend and see if it is sweet to your liking. (3.5 tablespoons should leave it with a pleasant slight tartness, while still sweet). Pour the mix into the saucepan, and turn the heat to medium/medium-high. Cook until the middle bubbles for about 2 minutes and remove from heat. Pour the mix into a bowl and put in the refrigerator for about 30 minutes.
Step 3: Take the softened cream cheese and whip in stand mixer until it looks creamy (not like solid chunks). Add the condensed milk, and mix again. Add the eggs one at a time, mixing between each one, and finally the lemon juice. The mix should look very smooth. Do not OVER whip, but make sure you don’t have any cream cheese lumps. Between each addition, scrape the sides of the bowl to get all of the cream cheese incorporated.
Step 4: Add half of the cream cheese mixture to the springform pan. Then, pour out 1/2 cup of the strawberry “sauce” and add it uniformly over top the mixture. Add the rest of the cream cheese to the pan. To get a marbled look (very pretty), take a butter knife and dip into the mixture a little more than halfway, pulling forward and up until some of the red shows through to swirl. You can’t screw it up!
Step 5: Set the oven to 300. Set the springform pan on a baking sheet and cook for 40 to 45 minutes. If it “jiggles” a bit when you pull it out, it’s okay. Let it cool completely, then refrigerate overnight! Before serving, pour some of the leftover strawberry sauce over top each piece of cheesecake. Serve with some fresh pieces of strawberry as well, if you have leftovers!
This recipe was adapted from the strawberry cheesecake recipe on allrecipes.com.
You can pick up all of these ingredients at Winston-Salem Lowes Foods or Harris Teeters. Check out this week’s Lowes Foods grocery specials here, and Harris Teeters grocery specials here.