-CRUST-
1 1/2 c Graham cracker crumbs 3 tb Margarine or butter; melted
2 tb Sugar
FILLING
19 oz Cheese, cream; softened 1/4 ts Vanilla
1 c Sugar 3 Eggs
2 ts Lemon peel; grated
-GLAZE-
1 c Strawberries; mashed 3 tb Cornstarch
1 c Sugar 1/3 c Water
Pre-heat oven to 350?F.
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 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 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