The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
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Strawberry Marbled Cheesecake Recipe
* 1 – 10 ounce package frozen strawberries in syrup, thawed
*
1 1/2 teaspoon cornstarch
*
red food coloring, optional
*
1 1/4 cups graham cracker crumbs
*
1/4 cup sugar
*
1/3 cup margarine or butter, melted
*
3 – 8 ounce packages cream cheese, softened
*
1 – 14 ounce can sweetened condensed milk
*
3 eggs
*
1/4 cup lemon juice from concentrate
In blender, combine strawberries and cornstarch; blend well until smooth.
In heavy saucepan, over medium heat, cook and stir until thickened.
Add food coloring if desired.
Reserve 1/3 cup sauce; cool. Chill remaining sauce.
Preheat oven to 300°.
Combine crumbs, sugar and margarine; press on bottom of 9-inch springform pan.
In mixer bowl, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and lemon juice; mix well.
Spoon half the batter into prepared pan.
Spoon half the reserved strawberry sauce in small amounts over batter.
Repeat, ending with sauce.
With knife, cut through batter to marble.
Bake 50 minutes or until center is set.
Cool. Chill.
Remove side of springform.
Serve with chilled strawberry sauce. Refrigerate leftovers.
I do not use the food coloring. And when a pour some strawberry sauce over each slice, I also like to dab a little whipped cream on the top of the sauce. Though I have never done it, I believe you could make this recipe using cupcakes papers and pans. This would be a good individual treat.
