Strawberry Cheesecake Recipe

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted
• 2 packages (10 ounces each) frozen sweetened strawberries, thawed
• 1 tablespoon cornstarch
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup lemon juice
• 3 eggs
• 1 tablespoon water, optional

Directions

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator. Yield: 12-16 servings.

Strawberry Cheesecake published in Taste of Home Annual Recipes Annual 2001, p159