Strawberry Cheesecake Recipe

STRAWBERRY CHEESECAKE

Crust
1 1/2 cups graham cracker crumbs
2 T. sugar
2 T. melted butter

Filling
20 oz. (2-1/2 pkgs. - 8 oz. each) cream cheese, softened
1 cup sugar
1/2 tsp. vanilla
3 eggs - beaten

Topping
1 cup mashed strawberries
1 cup sugar
3 T. cornstarch
1/3 cup water

Mix cracker crumbs with sugar and melted butter. Press on to the bottom of a 9" springform pan. Bake in a preheated oven at 350° for 10 minutes. Remove from the oven and cool on a wire rack.

Whip the cream cheese until smooth using electrical mixer or food processor. Beat in the sugar gradually. Add the beaten eggs and vanilla. Pour over the pre-baked graham craker crust in the springform pan.

Bake at 300° for one hour or until the center is set. Remove from oven and let cool on a wire rack.

Strawberry Glace

Blend the sugar and cornstarch together in a small saucepan. Stir in water and strawberries, then cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for one minute while stirring constantly. Let the glace cool completely and then spread it over the cooled cheesecake.

Refrigerate for 3 hours or more before serving.

This recipe is part if the cheesecake cookbook 91 Cheesecake Recipes

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