Strawberry cheesecake

Strawberry cheesecake

First time making cheesecake on my own, although I bought the crusts because I don't have a springform pan. Turned out delicious and very pretty.  Modified from this site.

Recipe below:

Strawberry cheesecake

• 2 store-bought graham cracker crusts
• 1 16 oz box of fresh strawberries (frozen will do too)
• 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 

In a blender or food processor, combine strawberries and cornstarch and a little water; cover and process until smooth. Pour into a saucepan; bring to a boil.  Boil and stir for 2 minutes. 

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 crusts. Drop strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.  You can save some for serving or use it all up now like I did.  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. 

Place a pan filled with ~1 inch of hot water in the oven.  This is to increase oven humidity to prevent cracks.  Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. . Refrigerate overnight. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.