STRAWBERRY CHEESECAKE

StrawBerry Cheesecake

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup unsalted butter or margarine, melted

Strawberry sauce:

• 2 (10 ounce) packages frozen sweetened strawberries, thawed

(If box of fresh strawberries are used- add 1tsp of sugar)

• 1 tablespoon cornstarch

Cheesecake:

• 3 (8 ounce) packages cream cheese, softened at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 3 eggs
• 1 tablespoon water

Directions

Crust:

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

Strawberry sauce:

In a blender or food processor, combine strawberries and cornstarch; process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes.

Set aside 1/4 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Cheesecake Batter:

1.In a mixing bowl, beat cream cheese until light and fluffy.

2.Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low  just until combined.

3.Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. 

4.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 degrees F for 45-50 minutes or until center is almost set. Check by poking a toothpick in the center.

Once baked remove from oven and Cool  for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool for another 1 hour. Refrigerate overnight. Remove side of pan.

Thin chilled strawberry sauce served with the cheesecake.

Store in the refrigerator.