Super Delicious Food: Strawberry Cheesecake

October 27th, 2008

I started with this recipe then made some adjustments. Here is my take on this:

Ingredients:
2C graham cracker crumbs
1/4C sugar (You can get away with a bit less, this is just for the crust)
1/3C butter (Softened or melted)
1 1/4 lb fresh strawberries, diced
3/4 lb fresh strawberries, halved
1T cornstarch
2 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/4C lemon juice (You can get away with half of that)
3 eggs

Directions:

1. Crust
   • Combine graham cracker crumbs, sugar and butter.
   • Press onto the bottom of an ungreased 9-in. springform pan.
   • Refrigerate for 30 minutes.
2. Strawberry Filling
   • 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.
   • Refrigerate 1/3 of the sauce
3. Cheesecake
   • In a mixing bowl, beat softened 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 strawberry sauce.

Bake:

• 300 degrees F for 1 hour 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.

Serving:

• Place the halved strawberries around the edge of the cake to your preference.
• Reheat the refrigerated sauce (add no more than 1T of water to thin it if necessary). Serve sauce over each individual piece

Entry Filed under: food