| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
8 |
Servings |
INGREDIENTS
|
|
-DGSV43A |
| 6 |
oz |
Zwieback crackers |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Margarine |
| 1 |
ts |
Cinnamon |
| 24 |
oz |
Cream cheese |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 4 |
|
Eggs |
| 2 |
tb |
Lemon juice |
| 20 |
oz |
Strawberries; frozen |
| 1/3 |
c |
Sugar |
| 4 |
tb |
Cornstarch |
INSTRUCTIONS
Crush Zwieback in blender; add 1/3 c margarine, 1/3 c sugar and 1 t.
cinnamon to Zwieback, mix well, and press into pie dish.
Mix together the cream cheese, 1 c sugar, vanilla eggs and lemon juice.
Pour into pie crust. Bake at 325 degrees for 1 hour. Put strawberries, 1/3
c sugar and cornstarch in sauce pan, cook for 10 minutes on low heat. Pour
strawberry mixture over the cream cheese. Refrigerate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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