1 1/2 cups Graham cracker crumbs
2 Tbsp. Sugar
3 Tbsp. Butter or margarine; melted
Filling:
2 1/2 8-oz. packages Cream cheese; softened
1 cup Sugar
2 tsp. Lemon peel; grated (or 1 tsp. lemon extract)
1/4 tsp. Vanilla
3 Large Eggs
Glaze:
1 cup Mashed strawberries
1 cup Sugar
3 Tbsp Cornstarch
1/3 cup Water
Take cream cheese and eggs out of fridge at least 1 1/2 hours before starting. Preheat oven to 350F.
CRUST: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9" springform pan or 9" pie plate. 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 and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to room temperature.
GLAZE: Take about 1 quart of strawberries, hull and then mash them with a fork until you have 1 cup of mashed strawberries (maybe you could do this with a blender). 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. Spread over cheesecake.
Chill 3 hours.
Yield: 12 servings
