Prep Time: 1 hour
Cook Time: 50 minutes
Additional Time: 9 hours 10 minutes
Total Time: 11 hours
One ¼ cups graham cracker crumbs
⅓ cup melted butter
¼ cup white sugar
2 tsp. ground cinnamon
2 (10 oz.) packages of frozen sweetened sliced strawberries, thawed and drained
1 tbsp. cornstarch
3 (8 oz.) packages of cream cheese, softened
1 (14 oz.) can sweetened condensed milk
¼ cup lemon juice
½ tsp. vanilla extract
1 tbsp. water
Create the crust by mixing the graham cracker crumbs, butter, sugar, and cinnamon in a bowl. Apply to the base of a 9-inch, un-greased springform pan. Put the item in the refrigerator for 30 minutes to chill.
Set the oven’s temperature to 300 °F (150 °C).
Produce filling: Blend strawberries with cornflour in a food processor. Puree under cover until smooth.
Put strawberry sauce in a skillet and heat it until it boils. Boil and whisk the sauce until it is glossy and thick for about two minutes. Excellent, and reserve 1/3 cup of strawberry sauce. The remaining sauce should be covered and chilled before serving.
In a mixing bowl, use an electric mixer to beat cream cheese until it’s light and fluffy. Add condensed milk gradually after that. Add the vanilla essence, lemon juice, and eggs; conquer quickly until mixed.
Pour half the cream cheese mixture over the crust, then spoon half the remaining strawberry sauce over the cream cheese layer in heaping tsp. Fuls. Over the sauce, carefully spread the remaining cream cheese mixture, and then spoon the remaining strawberry sauce on top in 1/2 tsp. Fuls. To swirl the strawberry sauce, use a knife to only cut through the top layer.
Bake in a preheated oven for 45 to 50 minutes or until the center is almost set.
Cool for ten minutes on a wire rack. After carefully loosening the pan’s edge with a knife, let it cool for an hour at room temperature. Before serving, chill the food for eight to twelve hours.
Serve the cheesecake with the reserved strawberry sauce. Add water to the sauce if it is too thick.