This cheesecake with strawberry sauce recipe makes a delicous cheesecake, topped with your own strawberry sauce.
Preheat oven to 300°F.
In a bowl, combine the sugar, butter and graham cracker crumbs and press them down into the bottom of an ungreased 9 inch spring-form pan. Refrigerate for 30 minutes.
In a mixing bowl, place all of the cream cheese and beat it until it takes on a light and fluffy texture, then gradually beat the condensed milk in.
Mix the lemon juice into the batch and add the eggs, beating the mixture on low only until they've combined.
Pour the cream cheese filling over the graham cracker crust.
Bake the cake for 45 - 50 minutes, or until the center of the cake has almost set.
Let the cheesecake cool on a wire cooling rack for 10 minutes and run the blade of a knife around the edge of the pan to loosen it, then leave for a further hour to cool properly.
Refrigerate the cake overnight, then remove the side of the pan the next day.
Toss the strawberries and cornstarch into a blender, cover, and blend together until the resulting sauce is smooth and lump free.
Into a saucepan, empty the sauce, bring it to the boil and continue to boil and stir for 2 minutes.
Pour the strawberry sauce into a container and let it cool, before covering it and placing in the refrigerator until you are ready to serve the cheesecake.
Just before serving drizzle slices of the cake with the strawberry sauce.