Ingredients:
20 Ounces Of Fresh Organic Strawberries
24 Ounces Of Kraft Philadelphia Cream Cheese
1 1/4 Cups Of Keebler Graham Cracker Crumbs
1/4 Cup Of Pure Cane White Sugar
1 Teaspoon Of Liquid Vanilla Extract
1/3 Cup Of Melted Real Unsalted Butter
1/4 Cup Of Fresh Squeezed Lemon Juice
1 Tablespoon Of Argo Pure Cornstarch
14 Ounces Of Carnation Sweetened Condensed Milk
3 Large Fresh Whole Eggs
1 Tablespoon Of Bottled Water
Information:
Serving Size 12
435 Calories Per Serving
32 Grams Of Fat
Preparation Instructions:
For the first step in this recipe, you will need to take out a large mixing bowl. Next add in the white sugar, melted butter, and Keebler graham cracker crumbs. Mix these ingredients together until they form an even crust batter, then spread them out on an ungreased springform pan. Moving along, next slide the pan into the refrigerator to chill for half an hour. Next take out a blender and plug it in. Add into the blender the fresh strawberries and cornstarch, and then blend them until smooth. Once done, add these contents into a small saucepan, and bring them to a rolling boil. Let the strawberry mix boil for two minutes. Remove one third cup of the sauce and set it aside, then place the rest of it in the refrigerator to chill. Next take out another mixing bowl, and add in the cream cheese. Whip the cream cheese together until it's light and fluffy. Next stir in the sweetened condensed milk, lemon juice, and eggs. When the cream cheese filling is evenly blended, pour half of it over the graham cracker crust. Using the strawberry sauce you set aside, drop spoonfuls of half of it over the cream cheese layer. Next you will need to gently spoon the remaining cream cheese mixture over the top of the strawberry sauce. Lastly drizzle the remaining strawberry sauce over the second cream cheese layer. Using a knife, slice through the upper layer to swirl the strawberry sauce. You are now ready to bake the cheesecake, so set your oven at 300 degrees Fahrenheit, and slide the cheesecake in to bake for fifty minutes, or until the center of it is nearly set. Once you're done baking it, let it cool on a wire wrack for ten minutes. Make sure to cut around the edge of the pan to loosen the cheesecake, then let it cool for one more hour. Finally place the cheesecake into the refrigerator overnight. Serve it once it's done chilling, using the sweet and yummy leftover strawberry sauce as a garnish.
