Strawberry Cheesecake
Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted
Filling
19 ounces cream cheese, softened
1 cup sugar
2 teaspoons lemons, rind of, grated
1/4 teaspoon vanilla
3 eggs
Glaze
1 cup strawberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
- Pre-heat oven to 350 degrees
- 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 300 degrees
- Filling: beat cream cheese in 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.