This cheesecake recipe is my mom's favorite and made it for us when we were little. We set aside our mom's cheesecake for convenient store-bought ones, but nothing replaced our mom's recipe. I recently began making it and added the strawberry sauce to the cheesecake. It's a few ingredient and quick-to-make recipe. Hope to make my mom proud!!!

Supplies

For Cheesecake:

2 - 8 oz Cream Cheese, softened

1 - 14 oz Sweetened Condensed Milk

1 - 12 oz Evaporated Milk

1 Tbsp Vanilla Extract

3 Large Eggs, room temperature

3 Graham Craker Pie Crusts

For Strawberry Sauce:

20 oz Frozen Whole Strawberries, thawed (can be fresh, if desired)

1 Tbsp Cornstarch

3 Tbsp Pure Cane Sugar

Equipment:

Blender

Can Opener

Measuring Spoons

Spatula

Spoons

Toothpicks

Step 1: Combining Ingredients - Strawberry Sauce

I recommend making the sauce first to allow the sauce to chill.

In a blender or smoothie blender, add the thawed strawberries and blend for about 30-60 seconds or until no visible chunks. Add the cornstarch and sugar until combined.

On low-medium heat, transfer the strawberry sauce to a saucepan and wait until a light simmering. Allow the sauce to simmer for about 2-5 minutes or until a medium-dark to dark red. Note: Simmering time depends on the consistency that you want the sauce to be. The darker the sauce, the thicker it will be.

Step 2: Combining Ingredients - Cheesecake

Preheat oven to 375 degrees Fahrenheit

In a blender, combine the cream cheese, condensed milk, evaporated milk, and vanilla extract. Blend on low setting, about 30-45 seconds, until a single color is achieved (increase setting if required but avoid creating too many bubbles). Add the eggs on the lowest setting possible, about 15-30 seconds, to avoid excess bubbles until combined.

Step 3: Cheesecake Assembly

Distribute the mixture among the 3 pie crusts but fill each a little less than halfway. Add the strawberry sauce in a circular form to each of the crusts until 3/4 of the way. Fill each with the remaining cheesecake mixture.

With a toothpick make swirls in the cheesecake until desired.

Step 4: Oven Time

Place the cheesecakes in the preheated oven for 5 minutes.

Turn down the heat after 5 minutes to 325 degrees Fahrenheit. Leave for an additional 30-45 minutes until the toothpick comes out clean (may be a little thick because it's hot, becomes stiff when cool).