Strawberry Vanilla Cheesecake Fruit Filled Cheesecake Recipe

How to Make Strawberry Vanilla Cheesecake Fruit Filled Cheesecake

1. Crush 1 ½ cups graham crackers into fine crumbs.
2. In a medium bowl, combine graham cracker crumbs with ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
3. Press the crumb mixture firmly into the bottom and up the sides of a 9 or 10-inch springform pan.
4. Refrigerate the crust while you prepare the filling and topping.
5. Make the strawberry topping: Puree 2 cups fresh or frozen strawberries with 2 tablespoons lemon juice in a blender until smooth.
6. Strain the puree through a fine-mesh sieve (optional, to remove seeds).
7. In a small saucepan, combine the strawberry puree with ¼ cup granulated sugar, 1 tablespoon cornstarch, and a few drops of red food coloring (optional).
8. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 2-3 minutes. Set aside to cool completely.
9. Preheat oven to 325°F (160°C).
10. In a large bowl, beat 3 (8-ounce) packages cream cheese with an electric mixer until smooth and creamy (about 5 minutes).
11. Add ½ cup granulated sugar and beat until combined.
12. Beat in 3 large eggs one at a time, then add 2 tablespoons all-purpose flour, ¼ teaspoon salt, 2 teaspoons vanilla extract, and 1 cup heavy cream. Mix until just combined; do not overmix.
13. Pour half of the cream cheese mixture into the prepared crust.
14. Spoon about ⅔ of the cooled strawberry sauce over the cream cheese filling.
15. Pour the remaining cream cheese mixture over the strawberry layer.
16. Refrigerate the remaining strawberry sauce.
17. Bake for 40-45 minutes, or until the cheesecake is almost set around the edges but still slightly jiggly in the center.
18. Let cool in the pan on a wire rack for 10 minutes.
19. Run a knife around the edge of the pan to loosen the cheesecake.
20. Remove the springform pan ring and let the cheesecake cool completely on the rack.
21. Refrigerate for at least 4 hours, or preferably overnight.
22. Before serving, stir the remaining strawberry sauce and spoon over the top of the chilled cheesecake.