Enter for a chance to win Royal Prestige® cookware in our Celebrations Sweepstakes.
Desserts
Desserts

Strawberry Rum Cheesecake

EL MEJOR NIDO
Strawberry Rum Cheesecake
Level
Challenging
Prep 
20 min
Cook 
50 min
Servings
12
Key Ingredients
A white can of sweetened condensed milk with blue labels beside the La Lechera logo and a plate of flan.
LA LECHERA®
Condensed Milk
Sweetened Condensed Milk 14 oz Can
14 oz. Can

Ingredients

Make It

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.

Reviews For This Recipe