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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 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

Printed from tasteofhome.com Oct 10, 2008

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Strawberry Cheesecake cont.

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 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.