Emprimir
Correo Electrónico
Add a photo
Ingredientes
- Ingredients
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter or margarine, melted
- 2 (10 ounce) packages frozen sweetened strawberries, thawed
- 1 tablespoon cornstarch
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 3 eggs
- 1 tablespoon water
Direcciones
- Directions
- 1. 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 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing 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 reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 12 servings | |
| Calories 559 | |
| Calories from Fat 282 | 50% |
| Total Fat 32.03g | 40% |
| Saturated Fat 17.35g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 453mg | 19% |
| Potassium 356mg | 10% |
| Total Carbs 60.56g | 16% |
| Dietary Fiber 1.8g | 6% |
| Sugars 44.9g | 30% |
| Protein 10.31g | 16% |
