This is a simple cheesecake that is well liked. I usually make this in the summer when fresh strawberries are in season.
Ingredients:
Crust:
1 cup graham cracker crumbs
3 tablespoons butter, melted
3 tablespoons granulated sugar
Cheesecake:
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup sour cream
3 eggs
Topping:
1 Tablespoons cornstarch
1 package (10 ounces) frozen strawberries, thawed
1/2 pint fresh strawberries, sliced
Preparation:
1. Preheat oven to 325 degrees.
2. Mix cracker crumbs, butter and sugar together in a bowl. Press firmly into bottom of a greased springform pan.
3. Bake 10 minutes, remove from oven and set aside.
4. Raise oven temperature to 350 degrees.
5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with a mixer on medium speed until well blended.
6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
7. Bake 50 minutes or until center is almost set. Cool.
8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake.
10. Top cheesecake with sliced strawberries. Cover and refrigerate at overnight before serving.
Ingredients:
Crust:
1 cup graham cracker crumbs
3 tablespoons butter, melted
3 tablespoons granulated sugar
Cheesecake:
2 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup sour cream
3 eggs
Topping:
1 Tablespoons cornstarch
1 package (10 ounces) frozen strawberries, thawed
1/2 pint fresh strawberries, sliced
Preparation:
1. Preheat oven to 325 degrees.
2. Mix cracker crumbs, butter and sugar together in a bowl. Press firmly into bottom of a greased springform pan.
3. Bake 10 minutes, remove from oven and set aside.
4. Raise oven temperature to 350 degrees.
5. Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with a mixer on medium speed until well blended.
6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
7. Bake 50 minutes or until center is almost set. Cool.
8. Drain strawberries, reserving liquid. In a medium saucepan add enough water to reserved liquid to measure 1/2 cup then mix in cornstarch, blending well.
9. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool, then stir in the strawberries and spread evenly over cooled cheesecake.
10. Top cheesecake with sliced strawberries. Cover and refrigerate at overnight before serving.