Strawberry cheesecake

Yield: 12 servings

Measure 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

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.

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