Strawberry Swirl Cheesecake
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1 cup frozen strawberries or raspberries in syrup, thawed
1 1/2 teaspoons cornstarch
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
1/4 cup lemon juice
BLEND fruit and cornstarch in food processor until smooth. Cook and stir over medium heat 3 to 10 minutes until slightly thickened. Cool. Chill.
HEAT oven to 325°F. Combine graham cracker crumbs, sugar and butter in small bowl. Press 2 cups mixture firmly into bottom of ungreased 9-inch springform pan.
BEAT cream cheese until fluffy in large bowl. On low speed, slowly add sweetened condensed milk; mix until smooth. Add eggs and lemon juice; mix well.
POUR filling over crust. Spoon 1 cup sauce over filling; swirl to marble.
BAKE 55 to 60 minutes or until center is set. Cool 10 minutes. Carefully loosen cheesecake from side of pan with thin knife. Cool. Chill.