One of my co-workers had a birthday back in February when it was absolutely frigid. We usually get ice cream cakes for office birthdays, but the weather just would not allow it. Knowing we all loved cheesecake, I volunteered to make one for her birthday and I knew just the one I wanted to try.
The sweet tartness of the berries along with the sweet tart of the cream cheese really put this cake over the top flavor wise. We loved it!! I found the recipe at recipetips.com.
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted
2 pkgs. frozen strawberries, 10 oz. each (I still had frozen homegrown berries.)
1 tbsp. cornstarch
24 oz. cream cheese, room temperature
14 oz. can sweetened condensed milk
1/4 cup lemon juice
3 eggs, room temperature
Combine the graham cracker crumbs, butter and sugar. Press this mixture in the bottom of a spring form pan and refrigerate for 30 minutes.
Blend the strawberries and cornstarch together until smooth. Pour this into a saucepan and bring to a boil over medium-high heat. Boil and stir for 2 minutes. Allow the sauce to cool.
Beat the cream cheese until light and fluffy with an electric mixer. Gradually beat in the sweetened condensed milk. Add the lemon juice and mix well. Add eggs and beat on low until just combined.
Pour half of the cream cheese mixture over the cooled crust and drop half of the strawberry sauce over the cream cheese.
Carefully spoon remaining cream cheese mixture over the top of the strawberries and drop the remaining strawberry sauce on top of the second layer of cream cheese. Use a knife to swirl the strawberry sauce through the cream cheese to make a pretty design on top.
Bake at 300 degrees for 45 to 50 minutes or until center is almost set. Cool for 10 minutes then run a knife around the edge of the pan to loosen the cake. Cool for an additional hour then refrigerate over night.
Remove the side of the pan. Slice and eat up! This cake keeps well in the refrigerator for 2 or 3 days.
Picture Perfect Cooking 