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Strawberry Cheesecake

Strawberry Cheesecake
Makes:
12
Prep Time:
20
minutes
Total Time:
190
minutes
based on
6 reviews
Try this cheesecake covered with strawberries and strawberry jam at your next holiday get-together. The creamy filling and heavenly strawberries melt in your mouth.

In this recipe:



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Ingredients:

  • CRUST
  • 1 1/2 cups BIMBO Bread Crumbs
  • 6 tablespoons butter, melted
  • 1/3 cup granulated sugar
  • FILLING
  • 2 pkgs. (8 oz. each) cream cheese, at room temperature
  • 5 large eggs
  • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1/4 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup all-purpose flour
  • 1 tablespoon lemon juice
  • Fresh strawberries, stemmed and cut in half
  • 1/2 cup strawberry jam, warmed
  • Fresh mint sprigs for garnish

Directions:

PREHEAT oven to 325° F.

FOR CRUST:
COMBINE
bread crumbs, butter and sugar in medium bowl. Press onto bottom and 2 inches up side of 10-inch springform pan.

FOR FILLING:
PLACE
cream cheese, eggs, sweetened condensed milk, evaporated milk, flour and lemon juice in blender; cover. Blend until smooth. Pour into prepared crust.

BAKE for 50 to 60 minutes or until center is set when shaken.

COOL in pan on wire rack. Refrigerate until completely chilled. Arrange strawberries over top of cheesecake; drizzle with jam. Garnish with mint.


Reviews:

Review This Recipe
  •  Star(s)

    Perfect

    Yolanda Garcia from Houston, TX

    This is just a greate recipie my family just loves it is the first and only cheese cake I have ever done and in 2 months I have made it atleast 4 times just follow as it says the only different thing is that I don't use the strawberrys is just the plane cheesecake you all should atleast try it its just so good.

  •  Star(s)

    best recipet

    luna from USA

    easiest reciept i have ever found, but just question , do we need to bake the crust first? or bake it with the filling ? RECIPE EDITOR COMMENT: The crust is not baked first. It is baked with the filling.

  •  Star(s)

    The Best

    Barbara Luna from Los Banos CA

    This recipe is the best that I've found. Its easy and my cheesecake is the best. Will never try any other

  •  Star(s)

    Perfect

    Carole from Greer, SC

    I made this for the first time for my co-workers. It was so good they all have asked for the recipe. I actually made 2 and kept one for home. My husband loved it!!!!

  •  Star(s)

    Wow!

    Judith from Oklahoma City, OK

    This recipe is amazing I made 2 instead of one and my family ate both w/in a few hours!Some didn't even like cheesecake until they tried this recipe!I will cherish it for years to come!

  •  Star(s)

    Excellent!!

    Liss from NY

    what a great recipe. Very approved for my family. Just follow exactly the recipe and you'll see. The only thing wrong i did, i put an extra tablespoon of melted butter because the crust was too loose and the it came out salty, be careful with that. Excellent recipe and very easy by the way.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Strawberry Cheesecake

    Ingredients

    • CRUST
    • 1 1/2 cups BIMBO Bread Crumbs
    • 6 tablespoons butter, melted
    • 1/3 cup granulated sugar
    • FILLING
    • 2 pkgs. (8 oz. each) cream cheese, at room temperature
    • 5 large eggs
    • 1 can (14 oz.) NESTLÉ LA LECHERA Sweetened Condensed Milk
    • 1/4 cup NESTLÉ® CARNATION® Evaporated Milk
    • 1/3 cup all-purpose flour
    • 1 tablespoon lemon juice
    • Fresh strawberries, stemmed and cut in half
    • 1/2 cup strawberry jam, warmed
    • Fresh mint sprigs for garnish

     

    Directions

    PREHEAT oven to 325° F.

    FOR CRUST:
    COMBINE
    bread crumbs, butter and sugar in medium bowl. Press onto bottom and 2 inches up side of 10-inch springform pan.

    FOR FILLING:
    PLACE
    cream cheese, eggs, sweetened condensed milk, evaporated milk, flour and lemon juice in blender; cover. Blend until smooth. Pour into prepared crust.

    BAKE for 50 to 60 minutes or until center is set when shaken.

    COOL in pan on wire rack. Refrigerate until completely chilled. Arrange strawberries over top of cheesecake; drizzle with jam. Garnish with mint.

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