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-CRUST-
1 1/2 c Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted
FILLING
19 oz Cheese, cream; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 Eggs
-GLAZE-
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″ spring form 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 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.
Yields
12 servings
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