-----CRUST-----
16 Graham crackers
1/2 Stick butter, softened
1 tb Sugar
-----FILLING-----
5 pk 8oz cream cheese, softened
1 3/4 c Sugar
3 tb All-purpose flour
1 t Grated lemon peel
1/4 ts Salt
1/4 ts Vanilla
5 lg Eggs
2 lg Egg yolks
1/4 c Sour cream
-----STRAWBERRY GLAZE-----
2 pt Strawberries
1 c Water
1/2 c Sugar
1 1/2 tb Cornstarch
3 dr Red food coloring
Crust: Add all ingredients into food processor. Blend
well. Put in 10" springform pan. Press evenly on
bottom and 1/2 up the sides.
Filling: Beat cream cheese in large mixing bowl with
electric mixer on medium speed until smooth and
fluffy, stopping to scrape down sides of bowl
occasionally. Gradually add sugar, flour, lemon peel,
salt and vanilla, beating constantly. Add eggs and
yolks one at a time, beating well after each addition.
Scrape down sides once or twice. Mix in sour cream;
the mixture will be thin. Pour into crust lined pan.
Place on baking sheet. Bake at 500 degree oven for 8
minutes or until top is golden. Reduce temperature to
200 degrees and continue to bake for 1 hour or until
center jiggles slightly. Remove to wire rack and cool
in draft-free place at room temperature for 3 hours or
overnight.
Remove sides of springform. Make desired glaze and
spread evenly over top of cheescake as directed.
Refrigerate until serving.
Strawberry Glaze: Slice 1 cup of the berries and place
in a medium sized saucepan with the water. Bring to a
boil over moderate heat and cook for 2 minutes. Push
berries with spoon through a strainer placed over
small bowl; scrape bottom of strainer to remove all
pulp. Return berries to saucepan and stir sugar and
cornstarch. Bring to a boil over moderate heat,
stirring constantly, until mixture thickens. Stir in
food coloring. Cool to lukewarm.
Slice remaining berries in half and arrange in
concentric circles over top of cake. Spoon warm glaze
over berries, letting some of the glaze drip down the
sides of the cake. Refrigerate until set, about 1
hour. Submitted By PGL@IGLOU.COM (DON THOMAS) On 27
FEB 1995 052843 -0700
|
