Sandee's cheese cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -DGSV43A | ||
| 6 | ounces | Zwieback crackers |
| ⅓ | cup | Sugar |
| ⅓ | cup | Margarine |
| 1 | teaspoon | Cinnamon |
| 24 | ounces | Cream cheese |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 4 | Eggs | |
| 2 | tablespoons | Lemon juice |
| 20 | ounces | Strawberries; frozen |
| ⅓ | cup | Sugar |
| 4 | tablespoons | Cornstarch |
Directions
Crush Zwieback in blender; add ⅓ c margarine, ⅓ c sugar and 1 t.
cinnamon to Zwieback, mix well, and press into pie dish.
Mix together the cream cheese, 1 c sugar, vanilla eggs and lemon juice. Pour into pie crust. Bake at 325 degrees for 1 hour. Put strawberries, ⅓ c sugar and cornstarch in sauce pan, cook for 10 minutes on low heat. Pour strawberry mixture over the cream cheese.
Refrigerate.