I'm very proud of myself with this one because apparently cheesecakes are hard to get right. I did experience some cracking, and the center wasn't completely cooked through, but it was so, so delicious. I added fresh strawberries on top as a garnish! Can you tell it's a heart?
Ingredients:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water
Method:
1. Combine graham cracker crumbs, sugar and butter.
2. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
3. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.
4. 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.
5. 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.
6. 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.
7. Bake at 300 degrees F 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.
recipe courtesy of allrecipes.com
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