Strawberry Cheese Cake Recipe


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1/3 cup melted butter
  • 1 (1 ounce) packages softened cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 table spoon water (optional)


Prep Time: 1 Hour

Cook Time: 45 Minutes

Total Time: 1 Hr 45 Mins


  1. Combine graham cracker crumbs, sugar, cinnamon & butter in a bowl. Press onto the bottom of an ungreased 4-inch springform pan. Refrigerate for 30 minutes.
  2. Preheat oven to 300 degrees F (150 degrees C)
  3. Place strawberries & Cornstrach into a blender. Cover & puree until smooth. Pour Strawberry sauce in a saucepan.
  4. Bring to a boil over high heat. Boil & stir until sauce is thick & shiny, about 2 minutes. set aside 1/3 cup strawberry sauce. Cover & refrigerate remaining sauce for serving.
  5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce.
  6. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.