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Title: Strawberry Cheesecake
Categories: Cake Dessert
Yield: 12 Servings
| CRUST | ||
| 1 1/2 | c | Graham cracker crumbs |
| 2 | tb | Sugar |
| 3 | tb | Margarine or butter; melted |
| FILLING | ||
| 19 | oz | Cheese, cream; softened |
| 1 | c | Sugar |
| 2 | ts | Lemon peel; grated |
| 1/4 | ts | Vanilla |
| 3 | Eggs | |
| GLAZE | ||
| 1 | c | Strawberries; mashed |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/3 | c | Water |
Pre-heat oven to 350øF.
CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300øF.
FILLING: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
GLAZE: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.
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