STRAWBERRY MARBLED CHEESECAKE
Steps:
- Puree strawberries and cornstarch in blender. Heat in a saucepan over med. heat until thickened, then cool.
- Combine melted butter, graham cracker crumbs and sugar. Press onto bottom of 9-inch springform pan. Bake at 350°F for 10 minutes.
- Combine cream cheese, sugar and vanilla, mixing at med. speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour half of the batter over crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into the pan then add the remaining strawberry mixture by spoonfuls. Swirl the mixture with a knife until it resembles a marbled effect.
- Bake at 300°F for 50-60 minutes or until set. Allow cheesecake to cool in oven with door ajar for at least first 15 minutes, and then move to cooling rack. Allow cheesecake to cool completely then remove from rim of pan, running knife along edge of rim if necessary. Chill overnight before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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