Things You'll Need:
- 1 9-in Springform pan or 2 pre made crust from your grocery store
- 1 box of graham crackers
- 1/2 cup melted butter
- 32 ounces of soften cream cheese
- 20 ounces of frozen strawberries
- 1/2 cup powder sugar
- 1 tbs of cornstarch
- 1 can of sweetened condensed milk
- 1 lemon to zest
- 3 eggs at room temp
- 1 tsp vanilla
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Step 1
If you bought the pre-made crust skip to step 2.
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Step 2
Combine graham cracker crumbs, 1/4 sugar and melted butter. Start at the bottom of an ungreased 9-in. springform pan and work your way up to the sides. Once you are done put your pan in the freezer for about a half of hour or so.
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Step 3
Next In a blender or food processor, combine strawberries, cornstarch and the powder sugar, Blend until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Let it cool down and start making your cheesecake filling. Mix your cream cheese in a bowl until it is light and fluffy. Mix in your 3/4 cup of sugar, vanilla, and milk and eggs one at a time. Last blend in your lemon zest.
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Step 4
Pre heat your oven 300 degrees. Remove your crust from the freezer. Now pour your cheesecake filling into your springform pan. Now get your strawberry mixture and take a spoon and drop it in your filling. Now take a butter knife and make swirls into your strawberry mixture and cheese cake filling.
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Step 5
Bake at 300 degrees F for 45-50 minutes or until center is almost set. Test with a toothpick or fork. It should come out moist not wet or runny. When done, let cool in the oven, on the rack with the door open. Wait about 30 minutes then. Carefully run a knife around edge of pan to loosen.
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Step 6
Refrigerate overnight remove outer ring of your springform pan and enjoy.
