| 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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