2 (8 oz) packages Cream cheesesoftened at room temperature
1 (14 oz) canSweetened condensed milk
2tablespoonsLemon juicefreshly squeezed
Make Strawberry Sauce:
Take strawberry puree, sugar, corn starch and lemon juice in a saucepan. Mix everything well and make a lump-free mixture.
Bring the mixture to a boil on medium heat.
Then keep stirring constantly and keep cooking on medium-low heat until thickened and reduce by half.
Remove it to a bowl and let it cool down to room temperature.
Take graham cracker crumbs in a bowl and add melted, cooled butter. Mix everything well.
Transfer the mixture into the 8 or 9 inch springform pan and spread it out using a spoon or spatula so crumbs are evenly distributed.
Press and smooth out the surface using flat-bottomed glass or bowl. Press hard so the crust holds together well.
Cover it with plastic wrap and keep it in the refrigerator meantime you make the cheesecake filling.
Take room temperature-softened cream cheese, condensed milk and lemon juice in a large bowl. Using a hand mixer (or whisk attachment in a stand mixer) beat it until everything is combined and smooth.
Add ¼ cup of strawberry sauce (cooled to room temperature). Beat it again until everything is combined and smooth. Scrape the sides and bottom of the bowl using a spatula and make sure everything is well combined.
Remove the springform pan from the fridge. Transfer the filling mixture into the pan. Spread evenly and smooth out using a spatula.
Take remaining strawberry sauce into the piping bag and pipe in the spiral shape on top of the filling.
Now take a toothpick and run back and forth (from center to outwards) to create swirls.
Cover the pan with plastic wrap. Keep the pan in another tray for easy transfer. Chill in the refrigerator overnight and let it set. Once set, slice and serve.
Use room temperature cream cheese to get a smooth (lump-free) mixture. For that remove it from the fridge at least an hour or two before you start making it.
Press the crust mixture tightly, so it holds better and you get clean pieces when slice. If not pressed then crust may fall apart into crumbs as you slice.
Make mini cheesecakes: Use the muffin tray lined with muffin liners or use silicone muffin molds.
Variations: instead of strawberries, you can use any other berries or other fruits like mangoes, peaches.
Serving: You can serve a dollop of whipped cream with few fresh sliced strawberries on top of each slice.
Storage: It stays good for 2-3 days in the fridge. It stays good for 3 months in the freezer. To freeze, wrap in plastic and then wrap in foil. Thaw in the refrigerator before serving.