Directions: |
Directions:1. Make Crust: in small bowl combine crumbs, 2 T sugar melted butter. Mix well with fork. Press mixture on bottom of 9" springform pan. Refrigerate.
2. Make filling: in small heavy saucepan combine gelatine,1/2 c sugar salt. I small bowl, with wire whisk, beat egg yolks with milk until smooth; gradually stir into gelatine mixture; mix well. Cook over medium heat, stirring until geltine is dissolved & custard is thickened slightly (should form coating on metal spoon) - about 5 minutes. Remove from heat, cool 10 minutes.
3. In large bowl, with electric mixer, beat cream cheese, lemon peel, lemon juice vanilla until smooth -3 minutes. Slowly add cooled custard, beating at low speed just to blend.
4. Set in a bowl of ice water to chill, stirring occasionally until mixture mounds (partially set) when lifted with spoon.
5. Meanwhile, at medium speed & using clean beaters, beat egg whites until soft peaks form when beater is slowly raised. Gradually add 1/4 c sugar, beating until stiff peaks form. Add beaten egg white & sour cream to cheese mixture, beat at low speed just until smooth.
6. Turn into prepared pan, spreading evenly. Refrigerate until firm & well chilled -4 hrs or overnight.
7. Glaze: in small saucepan combine sugar & cornstarch. With fork crush 2 c strawberries. Stir into sugar mixture with 1/4 c water. Bring to boiling, stirring until thickened & translucent. Strain & cool. Arrange berries on top of cheesecake. Top with some of the glaze. |
This recipe for Sara's Cheesecake is from