PRETTY IN PINK FRESH STRAWBERRY CHEESECAKE
Source: The Kids' Holiday Baking Book: 150 Favorite Dessert Recipes from Around the World by Rosemary Black
Makes 1 (9-inch) cheesecake

This is an easy, Americanized version of the French coeur a la creme. Use a heart- shaped pun or a regular springform pan.

Butter for greasing the pan
FOR THE CRUST:
1/4 cup (1/2 stick) butter, melted and cooled
1 cup graham cracker crumbs
1/4 cup granulated sugar
FOR THE FILLING:
2 (8-ounce) packages cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
3 eggs, lightly beaten
1/4 teaspoon salt
1/4 cup lemon juice
1 pint fresh strawberries, washed, hulled, and halved
1/2 cup confectioners’ sugar

Preheat the oven to 350 degrees F. Lightly butter a 9-inch heart-shaped pan or a springform pan.

MAKE THE CRUST:
In a small mixing bowl, combine the butter, graham cracker crumbs, and granulated sugar. Pat firmly onto the bottom of the buttered pan.

MAKE THE FILLING:
In a large mixing bowl, with an electric mixer set on medium speed, beat the cream cheese for 2 minutes, until fluffy. Beat in the sweetened condensed milk, eggs, and salt. Beat in the lemon juice. Pour and scrape the hatter into the pan.

Bake for 50 to 55 minutes or until the cake springs back when touched. Remove from the oven and allow to cool.

Remove the springform part of the pan. Wrap the cake with plastic wrap. Chill for several hours or overnight.

Decorate the top with halved strawberries and sprinkle with confectioners' sugar.