Strawberry Cheesecake
Crust:
1 1/2 c Graham crackers
2 tb Sugar
3 tb Butter or margarine; melted
Filling:
19 oz Cream cheese; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 ea Eggs
Glaze:
1 c Sugar
3 tb Cornstarch
1/3 c Water
1 c Mashed strawberries
Pre-heat oven to 350 degrees F.
Crust: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan. Bake 10 minutes. Cool.
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.
Strawberry 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.
1 ea 9" pie shell, baked
1 c Sugar
1 c Water
3 tb Cornstarch
2 tb White corn syrup
4 c Strawberries
Boil together the sugar, water, cornstarch, and corn syrup. Cook until it starts to thicken. Cool.
When cool, add the strawberries pour into the pie shell. Refrigerate before serving.
1 Quart large, firm strawberries
3 tablespoons cornstarch
1/2 cup water
1 tablespoons lemon juice
1/4 teaspoon salt
1 cup sugar
1 baked pie shell
Wash and hull strawberries. Mix half of them with cornstarch and water. Crush. Add lemon juice, salt and sugar. Microwave on high, stirring every minute until mixture thickens, about 6 minutes. Cool. Pour rest of berries into baked pie crust, and cover with cooked mixture. Cool. Top with whipped cream, if desired. Refrigerate until ready to use.