Strawberry Cheesecake

Great strawberry cheesecake that takes 1 hour to prepare with a 45 minute cook time.




1¼ cups graham cracker crumbs ¼ cup sugar ⅓ 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 ¼ cup lemon juice 3 eggs 1 tablespoon water

Nutritional information



1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. 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 minutes. Set aside ⅓ 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 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 ½ teaspoonfuls onto cream cheese layer. 4. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by ½ teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. 5. 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. 6. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.