Ingredients: |
Ingredients: Crust:
1 cup flour
1/4 cup sugar
1 tsp. grated lemon peel
1/2 cup butter or margarine
1 egg yolk, slightly beaten
1/4 tsp. vanilla extract
Filling:
5-8 oz. pkgs. cream cheese, softened
1/4 tsp. vanilla extract
3/4 tsp. lemon peel, grated
1 3/4 cups sugar
3 tbsp. flour
1/4 tsp. salt
4 or 5 eggs (1 cup)
2 egg yolks
1/4 cup whipping cream
Strawberry Glaze:
1 cup crushed fresh strawberries
3/4 cup water
2 tbsp. cornstarch
1/2 cup sugar
1 cup whole fresh strawberries
few drops red food coloring (optional)
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Directions: |
Directions:Crust: Combine first 3 ingredients. Cut in butter until crumbly. Add egg yolk and vanilla; mix well. Put 1/3 of dough on bottom of 9-inch springform pan, sides removed. Bake in a preheated 400º oven for about 8 minutes or until golden; cool. Butter sides of pan, attach to bottom. Put remaining dough on sides of pan to height of 1 3/4 inches. Filling: Beat softened cream cheese until creamy, add vanilla and lemon peel. Mix sugar, flour and salt, gradually blend into cheese. Add eggs and egg yolks, one at a time, beating after each one just to blend. Gently stir in cream. Turn into crust lined pan. Bake in preheated 450º oven for 12 minutes, reduce heat to 300º and bake for 55 minutes or until knife inserted off-center comes out clean. Remove from oven, cool 1/2 hour, loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more, remove sides of pan. Cool 2 hours longer. Strawberry Glaze: Add crushed fresh strawberries to water. Cook 2 minutes; sieve. In saucepan, combine cornstarch and sugar, and gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir until thick and clear. You can add a few drops of red food coloring if needed. Cool to room temperature. Place whole strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours. |
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