| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Graham crakers |
| 2 | tb | Sugar |
| 3 | tb | Butter or margarine; melted |
| 19 | oz | Cream cheese; softened |
| 1 | c | Sugar |
| 2 | ts | Lemon peel; grated |
| 1/4 | ts | Vanilla |
| 3 | Eggs | |
| 1 | c | Mashed strawberries |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1/3 | c | Water |
INSTRUCTIONS
CRUST FILLING GLAZE Pre-heat oven to 350'. CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9 inch springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300'. 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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