Strawberry: Strawberry Swirl Cheesecake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 tablespoons sugar
4 teaspoons cornstarch
1 10-ounce package frozen strawberries, � thawed
2 8-ounce packages cream cheese, softened
2 16-ounce containers cottage cheese
3 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 pint fresh strawberries, halved
Recipe
In a medium saucepan, combine sugar and cornstarch.� Reserve 3 tablespoons strawberry juice.� Place remaining juice and strawberries in blender; pur�e.� Stir into cornstarch mixture.� Bring to boil, stirring constantly; boil for 1 minute.� Cool, then refrigerate for 1 hour.
Preheat oven to 500�F.� Spray a 9-inch springform pan with non-stick vegetable spray.� Wrap the outside of the pan with aluminum foil to prevent leaks.
In a large mixing bowl, beat cream cheese and cottage cheese until smooth.� Add eggs, sugar, reserved strawberry juice, and vanilla; beat until well blended.� Pour into prepared springform pan; place on a baking sheet.� Spoon strawberry mixture in lines on top of the cheese mixture.� With a knife, swirl the pur�e.
Bake for 10 minutes; reduce oven temperature to 250�F.� Bake for 50 minutes longer or until the center is just set.� Cool in pan on a wire rack; refrigerate at least 3 hours.� Remove foil and side of pan.� Pat nuts onto the side of the cheesecake; arrange strawberries around the outer edge of the cheesecake.
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