STRAWBERRY MARBLED CHEESECAKE
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| SERVING SIZE: 12 slices of cheesecake |
| INGREDIENTS: |
| CRUST: ¼ cup butter, melted 1 cup graham cracker crumbs 3 tbs sugar CHEESECAKE: 3 cups Thrive strawberries Hot tap water 4 tsp sugar 24 ounces cream cheese 1½ tsp cornstarch 24 ounces cream cheese, softened ¾ cup sugar 1 tsp vanilla 3 eggs |
PREPARATION:
Place the Thrive strawberries in a bowl and pour hot tap water over them until they are just covered. Let the strawberries sit for 10 minutes and then drain the water, reserving ¾ cup of the water. Put the strawberries, reserved water, 4 teaspoons of sugar, and cornstarch in a blender. Puree. Heat the pureed mixture in a saucepan over medium heat until thickened, about 5-10 minutes, then cool.
Combine melted butter, graham cracker crumbs and sugar; press onto bottom of 9-inch springform pan. Bake at 350° for 10 minutes.
Combine cream cheese, ¾ cup of sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
Pour half of the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Our 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° for 60-70 minutes or until set. Allow cheesecake to cool then remove from rim of pan. Chill overnight before serving.