by Richard Mongiovi
(St Petersburg )
1 9 inch reduced fat graham cracker pie crust
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
1 tablespoon water
1. Set oven to 300°F
2. 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.
3. 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 into chessecake to swirl strawberry sauce.
4. Bake at 300F for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Thin the chilled strawberry sauce with 1 tbsp of water if desired serve strawberry sauce with cheesecake.