Strawberry Banana Cheesecake (Light Or Full Fat Versions) - cooking recipe

Ingredients

CRUST
1 1/4 cups graham cracker crumbs
1 1/2 tablespoons melted butter
1 1/2 tablespoons liquid honey
STRAWBERRY and BANANA
2 (10 ounce) packages frozen strawberries, thawed and drained
1/4 - 1/3 cup sugar (to your preference)
1 tablespoon cornstarch
2 bananas
CAKE
3 (8 ounce) packages light cream cheese or (8 ounce) packages cream cheese, softened
1 (14 ounce) can low fat sweetened condensed milk or (14 ounce) can regular sweetened condensed milk
1/4 cup lemon juice
3 large eggs

Preparation

FOR CRUST:
Put crumbs, melted butter, and honey in food processor and process until smooth.
Spray 9-inch spring-form pan with cooking spray and press crumbs in pan.
Bake at 350 for 10 minutes or until edges feel firm and dry.
Set aside until cool to the touch.
FOR STRAWBERRIES/BANANAS:
In a food processor, combine strawberries, sugar, and cornstarch; cover and process until smooth.
Pour into a saucepan; bring to a boil on medium-low.
Boil and stir for 2 minutes. Cover sauce and refridgerate until needed.
Cut two bananas into even slices, and set aside.
FOR CHEESCAKE:
In a mixing bowl, beat cream cheese until light and fluffy.
Gradually beat in condensed milk. Add lemon juice; mix well. Add eggs, beat on low until just combined.
FOR ASSEMBALY:
Pour half of the cream cheese mixture over crust.
using 1/2 teaspoonfulls, carefully drop a thin layer of strawberry sause over the first layer of cream cheese. cover with an ever layer of slices bananas. Carefully spoon remaining cream cheese mixture over sauce.
Drop more strawberry sauce by 1/2 teaspoonfuls on top. With a butter knife, cut through top layer only to swirl strawberry sauce.
Cover remaining strawberry sauce and refrigerate. Come serving, warm sauce in the microwave. If it has thickened excessively, add some water to make it pourable.
Bake cheesecake at 300 degrees F for 45-50 minutes or until center is almost set. You may need to bake a touch if using the lower-fat ingrediants.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan and serve with strawberry sauce.