Strawberry Cheesecake

  Strawberry Cheesecake. Just hearing it sounds so DELISH. This recipe I found ages ago. Cheesecake looks hard to make but is actually usually so simple, a piece of cake.

         These are the ingredients you will need:

1 1/4 cups graham cracker crumbs (I usually just use one package of graham crackers)

1/4 cupwhite sugar

2 teaspoonsground cinnamon

1/3 cupbutter, melted

2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained

1 tablespoon cornstarch

3 (8 ounce) packages cream cheese, softened (very important. try to have it at room temp. or close to it)

1 (14 ounce) can sweetened condensed milk

1/4 cuplemon juice

1/2 teaspoon vanilla extract

3eggs

1 tablespoon water (optional)

Directions:

1. Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Then press mixture into the bottom of  an ungreased 9-inch spring form pan. Refrigerate this while preparing the cream cheese mixture and the strawberry mixture..

2. Preheat oven 300 degrees.

3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

4.Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

5.Beat cream cheese in a mixing bowl with an electric mixer until it is light and fluffed. Then gradually beat in condensed milk and mix in lemon juice and vanilla extract. Beat in eggs on low speed until just combined.

6. Pour half of cream cheese mixture over crust and drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer.Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

7. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

                      Eat up and enjoy!