Strawberry Glazed Cheese Cake
I finally made a cheesecake without cracks!! :) Lookie:
And the finished cheesecake with the glaze…and is it ever nummy! I goofed the crust a tad - it’s a little crumbly, but it tastes darned good. I went a bit scanty on the butter to take a little fat out, so that’s probably why…
And here is the recipe - don’t recall where I got it from, though. I’ve had it printed for some time and didn’t note where it came from. Please let me know if you know the source of this as it’s a keeper!
Strawberry Glazed Cheesecake
Ingredients:
1-1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter
2 (8 ounce) and 1 (3 ounce) packages cream cheese, softened (I used 1/3 less fat cream cheese)
1 cup granulated sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
3 large eggs
1 cup granulated sugar
3 tablespoons cornstarch
1/3 cup water
1 cup strawberries, mashed
Directions:
1. For the crust: In a bowl, stir together graham cracker crumbs and 2 tablespoons sugar. Mix in melted butter and turn into a 9-inch springform pan. Bake in a 375 degree oven for ten minutes. Cool. Reduce oven temperature to 300 degrees.
2. For the filling: Beat softened cream cheese in a large mixing bowl. Gradually add 1-cup sugar; beat until fluffy. Add the grated lemon peel and vanilla. Beat in eggs, one at a time. Pour into the graham crust shell and bake for 1 hour, or until the center is set. Cool then spread with strawberry glaze. Chill for 3 hours.
3. Strawberry Glaze: Blend 1 cup sugar and cornstarch together in a small saucepan over medium heat. Stir in water and mashed strawberries. Cook, stirring occasionally, until the mixture thickens and boils. Boil and stir for one minute. Cool thoroughly before spreading over the cheesecake.
Recipe makes 12 servings.
