"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cheesecake Recipe

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This recipe for Cheesecake, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Wetzel - East HS - Waterloo
Added: Sunday, February 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Graham Cracker Crust:

1 Cups Graham Crackers (About 18 crackers)
Cup sugar
Cup melted butter



Cheesecake:

1 8 oz. package cream cheese, softened to room temperature
1 can sweetened condensed milk
1/3 Cup lemon juice
1 t. vanilla


Strawberry Glaze:

10 oz. frozen strawberries, thawed and drained. Reserve liquid.
Cup sugar
4 t. cornstarch

Directions:
Directions:
Graham Cracker Crust
Roll out crackers into fine crumbs
Mix sugar and butter with crumbs
Distribute mixture evenly in bottom and sides of 8 pie pan. Press into shape firmly. Bake in 350˚ oven for 8-10 minutes.

Cheesecake:
In a medium sized bowl. Beat cream cheese until light and fluffy. Gradually add condensed milk and stir until well mixed. Blend in lemon juice and vanilla. Turn into crust. Refrigerate, covered, 2-3 hours or overnight. Garnish with chilled fruit topping.

Strawberry Glaze:
In saucepan combine sugar and cornstarch. Gradually stir in reserved liquid. Bring to a boil, stirring constantly. Cook until thickened and clear. Add strawberries. Cool and refrigerate. Top cheesecake with glaze.

Personal Notes:
Personal Notes:
I use this during our milk/dairy unit. The strawberry glaze is EXCELLENT for use on ice cream, etc.!

 

 

 

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