Food & Drink Magazine

Strawberry Cheesecake

By Janeandlorraine @janeandlorraine
Strawberry Cheesecake
I want to share my love with you all in this cheesecake today. The recipe has rave reviews and someone VERY special has been talking about a strawberry cheesecake for a while now. So I thought this one would be perfect for him on this special day.
I hope you all enjoy your day! I love you all for your comments and continuous support!
Happy Valentine's Day!
Strawberry Cheesecake- adapted from allrecipes.comIngredients: Crust: 1 ¼ cups graham cracker crumbs¼ cup sugar1/3 cup unsalted butter, melted1 tablespoon lemon juice
Filling: 2 cups frozen sweetened strawberries, thawed1 tablespoon cornstarch3 (8 ounce) packages cream cheese, softened1 (14 ounce) can sweetened condensed milk¼ cup lemon juice3 eggs
Directions: Combine graham cracker crumbs, sugar, butter, and lemon juice.Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
In a 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 strawberry sauce to cool.In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs and beat on low until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by ½ teaspoonfuls onto cream cheese layer.Carefully spoon the remaining cream cheese mixture over sauce. Drop the remaining strawberry sauce by ½ 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 the pan to loosen; cool for an hour longer.Refrigerate overnight. Remove side of pan.*Store in the refrigerator.*


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