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My Strawberry Cream Cheese Cake

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CRUST 1 1/2 c Graham crakers

2 T Sugar

3 T Butter or margarine; melted

-FILLING- 19 oz Cream cheese; softened

1 c Sugar

2 t Lemon peel; grated

1/4 t Vanilla

3 Eggs

GLAZE 1 c Mashed strawberries

1 c Sugar

3 T 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″ springform pan. Bake 10 minutes.

Cool. Reduce oven temperature to 300f.

Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy.

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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.

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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