Graham Cracker Crust
1 1/2 c. fine graham cracker crumbs
1/2 c. chopped pecans
1/2 c. melted butter
3/4 c. cinnamon
1/2 c. chopped pecans
1/2 c. melted butter
3/4 c. cinnamon
Mix well, press firmly on bottom and sides of a 9" buttered pan.
Cream Cheese Filling
1 lb. Philadelphia cream cheese, at room temperature
2 eggs, plus 1 egg yolk, well beaten
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 tbsp. flour
1 tsp. lemon juice
2 eggs, plus 1 egg yolk, well beaten
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla
1 1/2 tbsp. flour
1 tsp. lemon juice
Cream cheese until soft. Beat in sugar, flour; then eggs. Beat well after each addition. Add salt, vanilla and lemon juice. Beat again, pour into crust, bake in slow oven, 250 degrees, 1 hour. Cool.
Strawberry Glaze:
1 pkg. frozen strawberries 3/4 c. sugar 3 tbsp. cornstarch 1 tsp. butter Pinch of salt Boil 2 minutes, stirring constantly. Cook until clear and thick. Cool slightly and spread on cooled cheesecake. Decorate edge with whipped cream when ready to serve.
1 comments: on "Strawberry Cheesecake"
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