Strawberry Cheesecake

Caitlin and I have made this before but photos were not that great. This time when I made it we had amazing lighting and now we have drool-worthy photos of the most delicious Strawberry Cheesecake ever. I don't think I need to say much, the pictures speak for themselves.

Yummmmmmmmmmmmm.

Ingredients
2 1/12 cups graham cracker crumbs
1/3 cup brown sugar
2 sticks butter
1 8 oz. pkg. light cream cheese
1 can sweetened condensed milk
1 cup light sour cream
3 tbsp. lemon juice
1 egg, plus one yolk
2 cups fresh strawberries

Directions

1. Preheat oven to 350 degrees F.

2. Mix the crumbs and brown sugar to make fine crumbs. Add melted butter and mix well. Press firmly into a tart or spring form pan and set aside (I didn't actually have any of these pans and used a large pie pan which kind of turned out to be a big mess so I advise you get the right pan).

3. Blend the cream cheese with an electric blender or food processor until soft. Make sure you scrape down the sides to ensure there are no clumps. 

4. Add condensed milk, sour cream, eggs, and lemon juice and blend well. Pour into the pan and bake for 25 minutes.

5. No idea how to tell if a cheesecake is cooked so I just accept that time and temperature the recipe gives and hope for the best. Let the cheesecake cool before covering with foil and transferring to the fridge to chill for at least four hours.

6. Now the fun part: strawberries! The recipe said to use sour cream so the strawberries stick, so you can do that, I didn't, I just cut them thin and made a strawberry pyramid.

Eat it and make everyone around you your personal slave in exchange for slices of cheesecake heaven.