Strawberry swirl cheesecake

This cake is one of the two cakes I made on my birthday. I waited forward making it, because it seemed so good and the swirl decoration looked very pretty. I also liked the addition of condensed milk in this cake. It actually gave a wonderful moist flavour. I really loved this cake, and so did the others too. It was a perfect cake, easy to make and it tasted awesomely good!! That's it.

Ingredients:

1 1/4 cups graham cracker crumbs

1/4 cup sugar (I would put half less)

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




1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.






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.

3. In a mixing bowl, beat cream cheese until light and fluffy.






4. Gradually beat in milk.






5. Add lemon juice; mix well. Add eggs, beat on low just until combined.

6. 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.






7. Bake at 150°C for 45-50 minutes or until center is almost set. Take the heat off, let stand in the oven for one hour, leave the oven door open. Carefully run a knife around edge of pan to loosen; refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake.