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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Sep 15, 2010

Strawberry Cheesecake

1 1/2 Cups Graham Cracker Crumbs                               
2 Tablespoon Sugar                                                         
3 Tablespoon Melted Butter                                            
24 Ounces Cream Cheese, Softened                               
1 Cup Sugar                                                                     
2 Tsp Grated Lemon Peel
1/4 Tsp Vanilla
3 Tbl Corn Starch
3 Large Eggs
3 Cups Strawberries, Diced
8 Ounce Cool Whip
Strawberries, For Garnish

Preheat oven to 375 degrees.
Crust:  Stir together the graham cracker crumbs and 2 tablespoons of sugar.  Mix in the melted butter and
 press into a 9 inch spring form pan.  Bake in a 375 degree oven for 10 minutes and cool.

Reduce Oven to 300 degrees.
Mix cream cheese in a large bowl and gradually add 1 cup sugar.  Beat until fluffy.  Beat in the eggs, one at a time.  Add the lemon peel, vanilla and cornstarch.  Gently stir in 1 cup of the diced strawberries.    Pour the mixture into the crust and bake for about 1 hour, or until the center is set.  Cool on a wire rack for about an hour and then refrigerate for 3 hours, until cheesecake is firm.  Before serving, mix the cool whip and remaining strawberries and spread on the cheesecake.  Arrange whole or halved strawberries on top for garnish.

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