Mom’s Cheesecake with Strawberry Sauce

I just finished a 1hr 10 min ride followed by a 20 min run that felt pretty great. Now despite inhaling a bowl of pasta with The Feed Zone Meatballs in Red Wine Sauce (this book has some seriously delicious and quick meals that are perfect for busy athletes), I am still hungry…Well, maybe not hungry as much as craving cake.

Of course we don’t have cake, so instead I offer you one of my favorite recipe’s from my old blog Uncomplicated Recipes: Mom’s cheesecake with Strawberry Sauce. I’m going to have to make this again sometime soon!

1 1/2 cup graham crackers
1/3 cup butter
1/4 cup sugar
1 tsp cinnamon

2 cups strawberry
1 tbsp cornstarch
[Optional: 1/4-1/2 cup sugar, if you want a sweeter topping]

16oz cream cheese (room temp)
3 eggs
1 cup sugar
2 tbsp lemon juice
1/2 cup whipping cream

1. Pulse graham crackers in the food processor to create crumbs.
2. Mix in a bowl with other crust ingredients.
3. Press onto the bottom of a springform pan (9 inch is recommended).
3. Store in the fridge.
Note: If you want a cheesecake with a crust that covers the sides, double your ingredients and press crust onto the bottom and side of the pan.

1. Chop the strawberries and save a few pieces in a bowl.
2. Puree remaining strawberries in a blender until smooth.
2. Put all topping ingredients in a saucepan and bring to a boil.
3. Reduce heat and stir for 2 minutes.
4. Remove from heat and separate 1/3 cup.
5. Add saved strawberry pieces to the remainder and store in the fridge.
[You want the 1/3 cup to be smooth, because you will be mixing it into the cheesecake batter].

1. Make sure your cream cheese is room temp or warmer so it is easier to blend. Cold cream cheese will stay clumpy and be impossible to get smooth.
2. Mix cream cheese, eggs, sugar and lemon juice in a blender or with a mixer until smooth.
3. Add the whipping cream and mix briefly.
4. Pour 2 cups over the crust.

Here’s how you get the pretty pattern:
1. Drop half of the strawberry sauce in 1/2 teaspoons onto filling.
2. Gently spoon remaining filling over the sauce.
3. Drop remaining strawberry sauce in 1/2 teaspoons on top.
4. Use a knife to gently swirl the strawberry sauce into a pattern.

Time to bake!
1. Bake at 300 degrees for 45 min or until center is almost set. Avoid opening the oven while it’s baking. If you can’t see into your oven without opening it, bake for 40 min, then check on it. If it looks good, move on to the next step.
2. Turn off the oven, crack it open and let the cheesecake cool for ~30 min.
3. Remove from oven, carefully run a knife around edge of pan to loosen and cool for another 30 min.
4. Refrigerate overnight (or at least a few hours if possible).
5. Serve with the strawberry sauce you saved in the fridge. If the sauce is too thick, you can thin it with some water.

Have for dessert, breakfast, brunch or as a yummy snack!

cheesecake2 I’ve also made this cheesecake with raspberries instead of strawberries, adding some sugar to the sauce because of the tartness of the raspberries and it was delicious!

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