1 1/2 c Graham crakers
3 tb Butter or margarine; melted
2 tb Sugar
19 oz Cream cheese; softened
1/4 ts Vanilla
1 c Sugar
3 ea Eggs
2 ts Lemon peel; grated
1 c Mashed strawberries
3 tb Cornstarch
1 c Sugar
1/3 c Water
Pre-heat oven to 350f.
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 300f.
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 or until center is firm. Cool to room
temperature and then spread with the strawberry glaze. 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 thoroughly before spreading over cheesecake.