Yesterday was such a great day! Didn’t fall asleep at work, barely yawned. That’s a good day to me!
I met with my monthly stamp group and had such a great time! We always laugh so much together!I will share the card I made later this week. I made a dinner that none of my family liked including me! I will never share that recipe nor will I have cabbage for a looooong time!
So yesterday was my hubby’s birthday. We don’t do a big to do for our (mine and my husbands) birthdays, but I did make him a delicious cheesecake. He wold prefer a fruit flavored dessert to a cake type dessert, so this worked out perfect.
It was not too sweet, you can taste the fruit and just the right consistency.
Come to Mama!!!! I only had one bite. I could never post a recipe here without testing it first. It was hard but I made the sacrifice!
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 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
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. 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. 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 through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.