Strawberry Swirl Cheesecake - Recipe from Price Chopper
Strawberry Swirl Cheesecake
Treat yourself to a sweet slice of cheesecake with a taste of spring from a strawberry swirl.
Treat yourself to a sweet slice of cheesecake with a taste of spring from a strawberry swirl.
- 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 ⅓ strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
- In a 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 strawberry mixture by ½ teaspoonfuls onto cream cheese layer.
- Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by ½ teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.
- Bake a 325° F for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the 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.
