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1
Preheat oven to 350 F .
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2
Spray a 9 inch springform pan with nonstick cooking spray.
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3
set aside.
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4
Combine graham cracker crumbs, 1/4 cup of sugar and melted butter in a small bowl.
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5
Press on bottom and up sides of prepared pan.
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6
Bake 10 minutes.
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7
Remove from oven and cool.
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8
Beat cream cheese and condensed milk at high speed with a beater until creamy.
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9
Gradually add 1 cup of sugar, mixing well.
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10
Add eggs, one at a time, beating just until each one is incorporated.
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11
TIP: Beat eggs at minimum speed or manually.
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12
If too much air gets into the mix then it will puff too much during baking and then crack when it sinks.
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13
Add lime juice and a pinch of salt.
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14
Beat until smooth.
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15
Pour into prepared crust.
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16
Bake 50 to 60 minutes or until mixture is almost set and slightly firm to the touch.
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17
Run a knife around edge of pan to release sides and help prevent cracking.
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18
Cool to room temperature, cover and chill at least 8 hours.
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19
Crush the strawberries with a fork and place them in a small pot.
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20
Dissolve cornstarch in water and add to the crushed strawberries.
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21
Add lemon juice, 1/4 cup of sugar and food coloring.
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22
Cook until dense, then remove from heat and cool.
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23
Cover the cheesecake with the topping and refrigerate until cold.
