Desserts

Strawberry Rum Cheesecake

EL MEJOR NIDO
Strawberry Rum Cheesecake
Recipe Info - Skill Level
Level
Challenging
Recipe Info - Serving Size
Servings
12
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
50 min

Ingredients

Equipment Needed

  • Oven
  • Waxed Paper
  • Springform Pan
  • Oven
  • Handmixer
  • Ladle
  • Oven

Step 1

Preheat the oven to 400° F.

Step 2

Grease 9- to 10-inch springform pan with removeable bottom; line with waxed paper.

Step 3

Mix the ground cookies and melted butter together; press mixture onto bottom of prepared pan. Bake for 10 minutes; remove from oven and let cool.

Step 4

Mix cream cheese at medium speed until smooth. Gradually add the LA LECHERA® Sweetened Condensed Milk; add the eggs one at a time and beat for 3 minutes. Set aside.

Step 5

Cook strawberries, sugar and rum in a small saucepan over medium-high heat, stirring occasionally. Bring to a boil until a syrup forms and the mixture reduces. Remove from heat and let cool.

Step 6

When strawberry syrup has cooled completely, pour cream cheese mixture into the pan over the cookie base. Top with syrup and spread over the top.

Step 7

Reduce oven temperature to 350° F. Bake using the "bain-marie" technique for about 30 minutes or until a wooden pick inserted comes out clean. Remove from the oven; let cool and refrigerate for at least 3 hours. Garnish with additional strawberries, if desired.

Ingredients

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