- 12
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter, melted
- 2 (10oz) pkgs frozen sweetened strawberries, thawed
- 1 tbsp cornstarch
- 3 (8oz) pkgs cream cheese, softened
- 1 (14oz) can sweetened condensed milk
- 1 tbsp vanilla
- 1/4 cup lemon juice
- 3 eggs
- 1 tbsp water
Preparation
Step 1
1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9" springform pan. Refrigerate for 30 mins.
2. 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 mins. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add vanilla and 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 tspfulls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 tspfulls on top. With a knife, cut through top layer only to swirl strawberry sauce.
4. Bake with a water bath at 300F for 45 mins or until center is almost set. Cool on a wire rack for 10 mins. Carefully run a knife around edge of pan to loosen; cool completely.
5. To serve, remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.