This Strawberry Cheesecake is so simple and it looks like a million bucks. Its a great way to impress your guests for your Fourth of July party! This recipe must be made the day before you plan on serving because it needs to sit in the refrigerator over night to let the cheesecake get firm. The flavor is AMAZING and texture is very smooth! I am not a huge sweet eater unlike my husband but this cake I can not resist!
1 1/4 cup crumbled Low Fat Honey Graham Crackers
1/3 cup unsalted butter(melted)
1/4 cup sugar
1 1/2 tsp ground cinnamon
1. Mix all ingredients in a medium bowl.
2. Form the mixture on the bottom of a ungreased 9 Inch Springform Pan. (Click image below for link to this item.)
3. Refrigerate for 30-45 minutes.
3 (8 oz) packages Light Cream Cheese (softened)
1 (14 oz) can unsweetened condensed milk
1/4 cup fresh squeeze lemon juice (about 1 whole lemon)
1/2 tsp vanilla extract
3 large eggs
2 tbsp of all-purpose flour
1. Preheat oven to 300 degrees.
2. Beat cream cheese on low speed in a kitchen mixer using a the paddle attachment until fluffy.
3. In this order combine the condensed milk, lemon juice, vanilla extract, eggs and flour to the cream cheese.
4. Mix until smooth.
5. Fill pan with cream cheese mixture.
6. Bake for 40 minutes or until cake is ALMOST set in center. Use a toothpick to test. Be careful not over cook. (Remember that refrigerating overnight helps the cake finish forming.)
7. Let cheesecake cool for 15 minutes. Run a knife around edges to loosen from sides. Cool for another hour at room temperature. Refrigerate over night.
8. When ready to serve, remove springform pan side. Slice fresh strawberries and cover top with as many berries as you desire.
1 (16 oz) package of frozen unsweetened strawberries(thawed)
3/4 tbsp cornstarch
1. Puree berries and cornstarch in a magic bullet or food processor.
2. Pour strawberry puree in a medium sauce pan and stir on low heat until sauce thickens.
3. Once cooled at room temperature, refrigerate for one hour to help continue thickening.
** I like to pour my sauce in a gallon size Ziploc bag and cut the tip off one end to help squeeze on each cake slice.