Strawberry Cheesecake

Recipe View Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until well combined. (5 minutes)

Recipe View Press the mixture firmly onto the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling. (30 minutes)

Recipe View Preheat oven to 300 degrees F (150 degrees C).

Recipe View Make the Strawberry Puree: In a blender or food processor, combine the thawed and drained strawberries and cornstarch. Puree until smooth. (2 minutes)

Recipe View Cook the Strawberry Sauce: Pour the strawberry puree into a saucepan. Bring to a boil over medium-high heat, stirring constantly. (3 minutes)

Recipe View Reduce heat and simmer until the sauce thickens and becomes shiny, about 2 minutes. (2 minutes)

Recipe View Set aside 1/3 cup of the cooked strawberry sauce to cool for swirling later. Cover and refrigerate the remaining sauce for serving. (5 minutes)

Recipe View Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until light and fluffy. (3 minutes)

Recipe View Gradually beat in the sweetened condensed milk until smooth. (2 minutes)

Recipe View Mix in the lemon juice and vanilla extract. (1 minute)

Recipe View Beat in the eggs one at a time on low speed, mixing until just combined. Be careful not to overmix. (2 minutes)

Recipe View Assemble and Bake: Pour half of the cream cheese mixture over the chilled graham cracker crust. (2 minutes)

Recipe View Drop half of the reserved strawberry sauce by 1/2 teaspoonfuls onto the cream cheese layer. (3 minutes)

Recipe View Carefully spoon the remaining cream cheese mixture over the sauce. Drop the remaining strawberry sauce by 1/2 teaspoonfuls on top. (5 minutes)

Recipe View Use a knife or skewer to gently swirl the strawberry sauce into the cream cheese filling, creating a marbled effect. Only cut through the top layer. (3 minutes)

Recipe View Bake in the preheated oven until the center is almost set but still has a slight jiggle, 45 to 50 minutes. (50 minutes)

Recipe View Cool and Chill: Let the cheesecake cool on a wire rack for 10 minutes. (10 minutes)

Recipe View Carefully run a thin knife around the edge of the pan to loosen the cheesecake. Cool for 1 hour at room temperature. (60 minutes)

Recipe View Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. (240 minutes)

Recipe View Serve with the reserved chilled strawberry sauce. If the sauce is too thick, stir in a tablespoon of water to thin it to your desired consistency. (5 minutes)