Cooking Instructions
- 1
Preheat oven to 350 °F.
- 2
Spray a 9 inch springform pan with nonstick cooking spray. set aside.
- 3
Combine graham cracker crumbs, 1/4 cup of sugar and melted butter in a small bowl. Press on bottom and up sides of prepared pan.
- 4
Bake 10 minutes. Remove from oven and cool.
- 5
Beat cream cheese and condensed milk at high speed with a beater until creamy.
- 6
Gradually add 1 cup of sugar, mixing well.
- 7
Add eggs, one at a time, beating just until each one is incorporated. TIP: Beat eggs at minimum speed or manually. If too much air gets into the mix then it will puff too much during baking and then crack when it sinks.
- 8
Add lime juice and a pinch of salt. Beat until smooth.
- 9
Pour into prepared crust.
- 10
Bake 50 to 60 minutes or until mixture is almost set and slightly firm to the touch. Run a knife around edge of pan to release sides and help prevent cracking.
- 11
Cool to room temperature, cover and chill at least 8 hours.
- 12
Crush the strawberries with a fork and place them in a small pot.
- 13
Dissolve cornstarch in water and add to the crushed strawberries.
- 14
Add lemon juice, 1/4 cup of sugar and food coloring.
- 15
Cook until dense, then remove from heat and cool.
- 16
Cover the cheesecake with the topping and refrigerate until cold.
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