When you have strawberries, make a smoothie, top with cream & powdered sugar or make a cheesecake. I opted for the cheesecake.
The ingredients are strawberries, chocolate cookie crumbs, cream cheese, condensed milk, lemon, eggs, butter, sugar and cornstarch.
Combine the cookie crumbs, 1/4 cup sugar and butter in a bowl. Mix together well. Empty the crumbs into a greased 9″ spring-form pan.
Press the crumbs into the pan to form the base.
Line the bottom of the pan with 2-3 layers of foil for the water bath during baking. Place the pan into the fridge for 30 minutes.
Cut the strawberries into smaller pieces and place into a saucepan on the stovetop. Bring to a boil, stirring continuously for about 10 minutes.
Add 1 cup of sugar to the mixture and stir until the sugar has melted.
Mix the cornstarch with 2-3 tablespoons of water or until runny. Add the cornstarch to the strawberries, stirring continuously as the mixture boils for another 5 minutes. Remove from the stovetop.
Allow the strawberry sauce to cool (place into an ice bath for faster cooling) and then blend it in a blender until smooth.
Place the cream cheese in a blender and blend until combined. Add a third of the can of condensed milk at a time, scraping the sides and bottom of the blender during the process. Blend until mixture is completely combined.
Add the lemon juice to the blender and mix well.
Add the beaten eggs to the blender and beat on low until combined.
Retrieve the crust from the fridge. Pour half the cheesecake mixture onto the crust.
Carefully drop tablespoons of the strawberry sauce on top of the cheesecake mixture until the cheesecake mixture is completely covered.
Using a spatula, carefully layer the rest of the cheesecake mixture onto the strawberry sauce.
Place the cheesecake into a pan that has been filled with water to prevent the cheesecake top from cracking. Bake at 300F for 50 minutes. Turn off the oven and allow the cheesecake to rest in the oven for 30 minutes. Remove and cool on a wire rack. Refrigerate overnight.
Decorate with fresh strawberries and leftover strawberry sauce before serving.
- 1 lb fresh strawberries
- 1¼ cups graham cracker crumbs
- 1¼ cup sugar
- ⅓ cup butter, melted
- 1 tablespoon cornstarch
- 2-3 tablespoon water
- 3 (8 ounce) packages cream cheese
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup lemon juice
- 3 eggs
- Extra strawberries for decorating
- Combine the cookie crumbs, ¼ cup sugar and melted butter in a bowl. Mix together well. Empty the cookie crumbs into a greased 9″ spring-form pan. Press the crumbs into the pan to form the base.
- Line the bottom of the pan with 2-3 layers of foil for the water bath during baking. Place the pan into the fridge for 30 minutes.
- Cut the strawberries into smaller pieces and place into a saucepan on the stovetop. Bring to a boil, stirring continuously for about 10 minutes.
- Add 1 cup of sugar to the mixture and stir until the sugar has melted.
- Mix the cornstarch with 2-3 tablespoons of water or until runny. Add the cornstarch to the strawberries, stirring continuously as the mixture boils for another 5 minutes. Remove from the stovetop.
- Allow the strawberry sauce to cool (place into an ice bath for faster cooling) and then blend it in a blender until smooth.
- Place the cream cheese in a blender. Add a third of the can of condensed milk at a time, scraping the sides and bottom of the blender during the process. Blend until mixture is completely combined.
- Add the lemon juice to the blender and mix well.
- Add the beaten eggs to the blender and beat on low until combined.
- Retrieve the crust from the fridge. Pour half the cheesecake mixture onto the crust.
- Carefully drop tablespoons of the strawberry sauce on top of the cheesecake mixture until the cheesecake mixture is completely covered.
- Using a spatula, carefully layer the rest of the cheesecake mixture on top of the strawberry sauce.
- Place the cheesecake onto a baking sheet that has been filled with water to prevent the cheesecake top from cracking.
- Bake at 300F for 50 minutes. Turn off the oven and allow the cheesecake to rest in the oven for 30 minutes. Remove and cool on a wire rack. Refrigerate overnight.
- Decorate with fresh strawberries and leftover strawberry sauce before serving.
