Strawberry Cheesecake

Strawberry Cheesecake
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Calories 404 cals
Total Fat 28 g
Cholesterol 133 mg
Dietary Fiber 1 g
Sodium 246 mg
Protein 7 g
Total Carbohydrate 31 g

Prep Time: 20 Minutes

Time to Table: 10 Hours 40 Minutes

Serves: 12


  • 30 vanilla wafers, finely crushed
  • 1/4 cup ground pecans
  • 3 tablespoons butter, melted
  • 10 ounce package frozen sweetened strawberries, thawed
  • 2 1/2 8-ounce packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup all purpose flour
  • 1/8 teaspoon salt
  • 6 drops red food color
  • 1 teaspoon cornstarch
  • 1 cup Daisy Sour Cream
  • 2 tablespoons powdered sugar
  • 6 fresh strawberries, halved


Heat the oven to 350 degrees. Spray the bottom of a 9-inch spring-form pan with cooking spray. Wrap a piece of foil around the outside of the pan. Mix the vanilla wafer crumbs, pecan crumbs, and melted butter in a small bowl. Press the mixture in the bottom of the pan. Bake for 5 to 7 minutes or until golden brown. Remove the crust from the oven and spray the sides of the pan with cooking spray. Place the thawed strawberries in a mesh strainer over a 1-quart saucepan; press the strawberries with the back of a spoon to remove as much liquid as possible. Set the liquid in the saucepan aside. Place the thawed strawberries in a food processor with a metal blade. Process the berries for 20 seconds or until smooth. Beat the cream cheese and granulated sugar at medium speed until smooth and creamy. Add the eggs one at a time, beating after each addition. Beat in the vanilla and the pureed strawberries. Add the flour and salt; beat at low speed until mixed. Mix in the food color until the desired color is reached. Pour the filling over the crust. Bake for 40 minutes or until most of the cheesecake is set and the center jiggles just slightly. Meanwhile, mix the sour cream, powdered sugar and 1/2 teaspoon vanilla together in a small bowl. Spread the mixture evenly over the top of the cheesecake. Bake for an additional 5 minutes. Turn the oven off. Open the oven door partway and leave the cheesecake in the oven for 30 minutes. Remove the cheesecake to a cooling rack. Run a knife around the edge to loosen. Cool for 1 hour. Cover loosely with foil and refrigerate at least 8 hours or overnight. Meanwhile, stir the cornstarch into the strawberry liquid in a 1-quart saucepan. Cook over medium heat until bubbly and thick. Refrigerate the topping until serving time. When ready to serve, top each serving with 1/2 of a fresh strawberry and drizzle with the strawberry syrup. Store any leftovers in the refrigerator.


Average Rating:
4.66666666666667 out of 0 5
Kaila 11/29/2016

Great recipe for spring! It's a great color, a balanced level of sweet, and fun to make with the family!

CheesecakeBro 11/29/2016

Amazing cheesecake! Made with our family and had so much fun!

Justine 07/19/2012

Sooo good!!! And even better the next day.

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