Adapted from MarthaStewart.com
This cool, creamy dessert is the perfect ending to any summer meal.
INGREDIENTS:
20 full-size graham crackers sheets
11 Tbsp. unsalted butter, melted
2 Tbsp. sugar
2 (8-oz.) packages cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1/4 cup fresh lemon juice
1 tsp. vanilla extract
1/2 cup sugar
1/4 cup water
1 pint strawberries, stems and leaves removed
Directions:
- Crush graham crackers, then mix with butter and 2 Tbsp. sugar.
- Press mixture evenly into bottom of springform pan. Chill in freezer for 10 minutes.
- In a large bowl, beat cream cheese until smooth. Slowly beat in condensed milk, then add lemon juice and vanilla.
- Pour filling over crust, cover with plastic wrap and refrigerate until firm (2 ½ to 3 hours).
- Meanwhile, place remaining ½ cup sugar and ¼ cup water in small saucepan over high heat. Bring to a boil, stirring constantly, then lower heat and simmer until sugar is fully dissolved. Remove from heat and cool completely.
- Place half of strawberries in blender, add cooled syrup and puree until smooth. Chop remaining berries and stir into purée.
- When cheesecake has cooled, remove from pan. Top with strawberry mixture before serving.