Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves: 12-24 depending on portion size
1 litre strawberries
3 tbsp sugar
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
3 packages of cream cheese, softened (250g each, light okay)
1/4 tsp salt
3 large eggs
1 1/4 cup sugar (sugar substitute okay, use 3/4 cup splenda)
3 tsp vanilla (extract okay)
Preheat oven to 350°. Wash and hull strawberries, do not dry. Place in one layer on foil covered baking sheet. Sprinkle with sugar, bake until strawberries soften and turn deep red and syrup forms (about 20 minutes). Separate berries and syrup. Mash berries with a fork until smooth. Set aside to cool.
While the strawberries are cooling, combine graham crumbs and melted butter/margarine in a bowl. Press into bottom of 9/10" springform pan. Place in oven for 10 minutes to brown. Set aside to cool.
In the meantime, combine softened cream cheese and eggs in a bowl. Mix until smooth. Add sugar and salt, mix well. Add vanilla. Fold in roasted strawberries and 1/4 cup of reserved syrup. Pour batter into springform pan, making sure batter is level and bake for 50 minutes or until centre springs back when touched.
Cool to room temperature and refrigerate for 4 hours or overnight before serving.