Strawberry Cheesecake

I LOVE strawberries, and you will find a lot of strawberry dessert combos on this site.  Cheesecake is my mother’s all time favorite.  The first time I made it for my husband, both he and his guest were wowed–this recipe is sure make you alot of friends.  It can be topped with any fresh fruits you choose.  The first time I made it, I topped it with fresh blueberries, kiwis, and strawberries.  It was absolutely delicious.  Hope you enjoy!


1 1/3 cup graham cracker crumbs

1/4 cup brown sugar

1/3 cup butter

1 1/2 cup fresh strawberries

1 tbsp flour

3 (8 oz.) pkgs Cream cheese, softened

1 can condensed milk

1/2 tbsp grated lemon rind

3 eggs

2 tbsp sugar

2 tsp vanilla extract

1 tbsp water

Extra strawberries for garnish


Mix graham cracker crumbs, butter, and brown sugar, and press into the bottom of an ungreased 9-in. pan.  Refrigerate while preparing filling.  Preheat oven to 300 degrees.  Combine strawberries and flour in blender.  Pour into a saucepan, and simmer about 2 min.  In separate bowl, beat cream cheese until light.  Beat in milk, lemon, and vanilla.  Add eggs.  Stir in remaining sugar, and strawberry sauce (some sauce can be reserved for garnish, if desired).  Pour cream cheese mixture over crust.  Bake at 300 degrees for about 50 min or until cake is set.  Remove from oven, and allow cake to cool.  Refrigerate cake overnight or at least 3-4 hours before serving.  Garnish with fresh strawberries and extra strawberry sauce.


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