Contributed by Diane S.
1 1/2 c Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted
24 oz Cheese, cream; softened
1 c Sugar
2 ts Lemon peel; grated
1 ts Vanilla
3 Eggs, room temperature
1 c Strawberries; mashed
1 c Sugar
3 tb Cornstarch
1/3 c Water
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. Remove from oven and keep out of
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 in refrigerator
thoroughly before spreading over cheesecake.
Serve cheesecake 24 hours later in order to allow the flavors to take hold.
September 98 Recipes