Strawberry Cheesecake

Some days you just need a big fat slice of delicious strawberry cheesecake.

Strawberry Cheesecake

Slightly adapted from Allrecipes

-1 1/4 cups graham cracker crumbs  (I just throw 8 crackers in my food processor and pulse)
-1/4 cup sugar
-1/3 cup butter, melted
-20 oz frozen sweetened strawberries, thawed (2 10 oz packages will work or 1 20 oz tub)
-1 Tbsp cornstarch
-3 (8 oz) packages cream cheese, softened
-1 (14 oz) can sweetened condensed milk
-1/4 cup lemon juice
-1 Tbsp vanilla
-3 eggs

Combine graham cracker crumbs, sugar, and butter.  Press into the bottom of an ungreased 9-inch 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 1/2 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 and vanilla; mix well.  Add eggs.  Beat on low just until combined.  Don't overwhip!

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 for 45 to 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 sides of pan.  Thin chilled strawberry sauce with up to 1 Tbsp water if desired; serve drizzled on top of cheesecake  (the more, the better).