Crust 1 1/2 cups graham cracker crumbs 2 tablespoons granulated sugar 3 tablespoons margarine or butter, melted
Filling 19 ounces cream cheese, softened 1 cup granulated sugar 2 teaspoons lemon peel, grated 1/4 teaspoon vanilla extract 3 eggs
Glaze 1 cup strawberries, mashed 1 cup sugar 3 tablespoons cornstarch 1/3 cup water
Preheat oven to 350 degrees F.
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 degrees F.
Filling: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla extract. 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.
Filling 19 ounces cream cheese, softened 1 cup granulated sugar 2 teaspoons lemon peel, grated 1/4 teaspoon vanilla extract 3 eggs
Glaze 1 cup strawberries, mashed 1 cup sugar 3 tablespoons cornstarch 1/3 cup water
Preheat oven to 350 degrees F.
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 degrees F.
Filling: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla extract. 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.
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