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Strawberry Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, 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

Combine graham cracker crumbs, sugar and butter. Press onto the bottom
of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In

Printed from tasteofhome.com Oct 10, 2008

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Strawberry Cheesecake cont.

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
mixing 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 300° for 45-50 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge

Printed from tasteofhome.com Oct 10, 2008

Strawberry Cheesecake

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.