Strawberry cheesecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham crakers |
| 2 | tablespoons | Sugar |
| 19 | ounces | Cream cheese; softened |
| 1 | cup | Sugar |
| 2 | teaspoons | Lemon peel; grated |
| 1 | cup | Mashed strawberries |
| 1 | cup | Sugar |
| 3 | tablespoons | Butter or margarine; melted |
| ¼ | teaspoon | Vanilla |
| 3 | eaches | Eggs |
| 3 | tablespoons | Cornstarch |
| ⅓ | cup | Water |
Directions
CRUST
FILLING
GLAZE
Pre-heat oven to 350f.
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 300f. 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.