Thursday, April 3, 2008

Strawberry Cheesecake

This strawberry cheesecake is WONDERFUL!! It's so rich and creamy and freaking easy (for a cheesecake that is!). The crust is really wonderful it's crispy rather than soggy and the finished cake looks professional with the strawberry swirls :) Remember to slice it with plain dental floss and not a knife!!

Strawberry Cheesecake
  • 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 (I used fresh)
  • 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
Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.

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 1/3 cup strawberry sauce***; cool. Cover and refrigerate remaining sauce for serving.

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 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.
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.

***I used a lot more than 1/3 cup of strawberries in it. Just use your eyes and guess!!