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Strawberry Cheesecake
SUBMITTED BY:
Luverene Dove
PHOTO BY:
PattyCakes
"Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too!"
PREP TIME
1 Hr
COOK TIME
45 Min
READY IN
1 Hr 45 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
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METRIC
About
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INGREDIENTS
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
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
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(37)
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DIRECTIONS
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.
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REVIEWS
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Reviewed on Nov. 20, 2006 by
SUMMERCOOKS
I slightly altered the recipie to make up for ingredients that I didn't have...very yummy!
5 users found this review helpful
Reviewed on Aug. 16, 2007 by
CJ
Good cheesecake, very easy to make, just don't overwhip or you get the cracking. I found out the hard way =( Will definately make again.
4 users found this review helpful
Reviewed on Nov. 4, 2006 by Mz. Wicks
Very good recipe and it was quite easy to make!!!! I actually omitted the butter and the sugar because I had bought 2 graham cracker pie shells and divided the recipe between the two. I put the 1 T of water into my pot that I used to boil the strawberries (so the bottom would not burn)and it turned out GREAT! The family enjoyed it and I am headed to the store to pick up more ingredients to do a few more for some friends. Thank you so much!
4 users found this review helpful
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Strawberry Cheesecake
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