 | | Directions |
- Combine graham cracker crumbs, sugar, and butter.
- Press into ungreased 9 in spring form pan. Refrigerate for 30 min.
- In blender combine strawberries & cornstarch. Cover and process until smooth.
- Pour into saucepan and bring to a boil. Boil and stir for 2 min. Set aside 1/3 cup for serving; allow the strawberry sauce to cool.
- In mixing bowl beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk.
- Add lemon juice and mix well. Add eggs; beat on low just until combined.
- Pour half of cream cheese mixture over the crust. Drop half (after 1/3 is set aside) of the strawberry sauce on cream cheese.
- Carefully spoon remaining cream cheese mixture over the top of the strawberries.
- Drop remaining strawberry sauce on top of the second layer of cream cheese.
- Use a knife to cut through layers to swirl strawberry sauce.
- Bake at 300° F for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes.
- Run knife around edge to loosen. Cool for 1 additional hour. Refrigerate overnight.
- Remove side of pan. Serve reserved sauce (the 1/3 cup) with the cheese cake. Store leftovers in fridge.
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Prep Time: 1 hour
Cook Time: 1 hour
Container: Springform pan
|  | | Ingredients | | - | | 1 1/4 cups graham cracker crumbs |
| - | | 1/4 cup sugar |
| - | | 1/3 cup butter or margarine |
| - | | 2 packages frozen sweetened strawberries, 10 oz. pkgs |
| - | | 1 tablespoon cornstarch |
| - | | 24 ounces cream cheese |
| - | | 1 can sweetened condensed milk, 14 oz. |
| - | | 1/4 cup lemon juice |
| - | | 3 eggs |
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