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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; purée.  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 purée.

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.