How to make a mouthwatering strawberry cheesecake

Prep: 30 minutes, plus chilling

Bake: 55 minutes, plus chilling

Makes: 12–15 servings

1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in springform pan. Refrigerate for 30 minutes.

2. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside ⅓ cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

3. In a 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 crust. Drop half of the strawberry mixture by ½ teaspoonfuls onto cream cheese layer.

4. Carefully spoon the remaining cream cheese mixture over sauce. Drop the remaining strawberry sauce by ½ teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.

5. Bake at 325° for 55–65 minutes or until centre is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.

6. Remove the side of the pan. Thin chilled strawberry sauce with water if desired; serve with the cheesecake. Store in the refrigerator.