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New York Cheesecake with Strawberry Sauce

January 29, 2017

New York Cheesecake with Strawberry Sauce

1/3 cup butter, melted
1/4 cup granulated sugar
1 1/2 cup graham cracker crumbs
26 oz. cream cheese, room temperature
1 can 14 oz. sweetened condensed milk
2 tsp. vanilla extract
2 eggs
Strawberry sauce, see recipe below

Preheat oven to 300 degrees F.

Combine graham cracker crumbs, sugar and butter; press evenly on bottom of 9 inch pie pan.

In large mixing bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add vanilla and eggs, mix well.

Pour into prepared pie pan. Bake for 1 hour, turn off oven but leave cheesecake in oven with door propped slightly open for another hour. Remove from oven.

Refrigerate overnight or at least 6 hours until firm.

Next day top cheesecake with sliced strawberries and pour syrup over strawberries, serve and enjoy!

Granny’s Strawberry Syrup:
2 lbs. strawberries, divided
2 cups water
1 cup sugar

Gather up Fine mesh strainer and two medium saucepans
Makes about 1 ¾ cups strawberry syrup

Rinse the berries clean, then hull them with a paring knife by slicing around and pulling out the stem. Slice half the strawberries into medium pieces and set aside.

Slice the last half in smaller pieces. Place in medium sauce pan. Cover with water, bring to a boil. Reduce to medium low simmer and let berries cook for about 20 minutes or so. Skim off foam that will accumulate on top.

Remove from heat. Pour into Strainer but do not crush berries, this will give you a clear syrup, discard solid berries. Add sugar to syrup…let simmer until sugar is dissolved, about 5 minutes or so.

Remove from heat, allow to cool completely. Pour into a glass container, seal and refrigerate. Will keep in frig for several weeks.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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