Refrigerated Strawberry Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups ground vanilla cookies (or Graham crackers)
  • ½ cup butter, melted
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-oz) package cream cheese, at room temperature
  • Juice of three lemons
  • 2 lb strawberries
  • 4-5 tablespoons sugar
  • ¾ cup orange juice
  • 1 teaspoon potato starch
  1. Preheat the oven to 350ᵒ F.
  2. Combine the vanilla cookies with the butter using a spoon. Put the mixture in the base of a pie pan or a regular tart pan (you can also use mini tart pans, but the baking time will be shorter) and push with your fingers until it is uniform. Bake for 10 to 15 minutes or until the cookies are lightly golden. Cool in a rack.
  3. Pour the sweetened condensed milk and the cream cheese into a bowl, and beat with a mixer until smooth and creamy. Add the lemon juice and stir with a spoon until the cream becomes thicker.
  4. Pour the mixture over the cookie crust and refrigerate while you complete the recipe.
  5. To make the berry sauce: cook half of the strawberries in a saucepan with the sugar over medium heat. Stir until the berries release their juices and are cooked through. Add the orange juice and bring to a boil for 5 minutes. Strain the mixture, pressing the fruit in the sieve. Discard the solids and pour the juice back into the saucepan.
  6. Dissolve the potato starch in ½ cup water and add to the sauce. Stir and simmer over medium heat until it boils. Transfer to a jar or a saucer, and cool completely.
  7. Slice the remaining strawberries and place them on top of the cheesecake (see photos).
  8. Refrigerate the cheesecake for a couple of hours. Drizzle some of the berry sauce on top of the strawberries and serve more on the side.
Recipe by PERU DELIGHTS at