Strawberry Cheesecake Recipe
Strawberry Cheesecake Recipe
32 graham cracker squares ½ cup butter, melted 1 pound cream cheese, softened Sugar 2 eggs, slightly beaten 1 teaspoon vanilla extract 2 cups sour cream 1 box frozen sliced strawberries, thawed 2 tablespoons cornstarch Preheat the oven to 350 degrees. Crush the graham crackers (easy to do in the blender or food processor); mix with the melted butter. Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Set aside. Combine the cream cheese, ½ cup sugar, eggs and the vanilla extract; beat on medium speed until creamy. Pour into the prepared crust. Bake at 350 degrees for 20 minutes or until set. Let cool on a wire rack. Meanwhile heat the oven to 450 degrees. Combine the sour cream and 5 tablespoons sugar; beat with the electric mixer for 2 minutes. Pour over the baked cream cheese filling. Bake in the 450 degree oven for 5 minutes. Let cool. Drain the strawberries and reserve the juice. Combine ½ cup sugar, cornstarch and the reserved juice in a saucepan; cook until thick, stirring constantly. Let cool. Stir in the strawberries; spread this mixture over the cheesecake. Chill overnight before serving.
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