Ingredients
Crust
| 1-1/2 cup | graham cracker crumbs | | 2 tbsp. | sugar | | 3 tbsp. | margarine or | | butter, melted |
Filling
| 1-1/2 lb. | cream cheese, softened | | 1 cup | sugar | | 2 tsp. | lemon peel, grated | | 1 tsp. | vanilla | | 3 | eggs, room temperature |
Glaze
| 1 cup | strawberries, mashed | | 1 cup | sugar | | 3 tbsp. | cornstarch | | 1/3 cup | water |
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Instructions
Pre-heat oven to 350°F.
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°F.
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 drafts. 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.
Author's Comments
Serve cheesecake 24 hours later in order to allow the flavors to take hold.
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