Valentine's Cheesecake

by Trish

SERVINGS

INGREDIENTS

Crust
1-1/2 cup graham cracker crumbs
2 tbsp. sugar
3 tbsp. margarine or butter, melted

Filling
1-1/2 lb. cream cheese, softened
1 cup sugar
2 tsp. lemon peel, grated
1 tsp. vanilla
3 eggs, room temperature

Glaze
1 cup strawberries, mashed
1 cup sugar
3 tbsp. cornstarch
1/3 cup water

INSTRUCTIONS

Pre-heat oven to 350°F.

Crust:
Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9\" springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300°F.

Filling:
Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour. Remove from oven and keep out of drafts. Chill 3 hours.

Glaze:
Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool in refrigerator thoroughly before spreading over cheesecake.

CHEF COMMENTS

Serve cheesecake 24 hours later in order to allow the flavors to take hold.