Strawberry Cheesecake Recipe

Strawberry Cheesecake Recipe

Tips for making cheesecake

32 graham cracker squares

½ cup butter, melted

1 pound cream cheese, softened


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.

Source: “The Best of Home Economics Teachers Bicentennial Cookbook”, Favorite Recipes Press, 1976

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