Strawberry Cheesecake from Vienna Kaffeehaus
I am a big fan of cheesecakes and I would want to bake one on my own someday. I am not good with baking but I want to try my hand in popping concoctions into and from the oven! I went hunting for strawberry cheesecake recipes and this one from PastryWhiz seems to be the easiest to follow. I’ll try it out someday and maybe you should too!
Strawberry Cheesecake
makes 12 servings
Crust:
1 1/2 c Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted
Filling:
19 oz Cheese, cream; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 Eggs
Glaze:
1 c Strawberries; mashed
1 c Sugar
3 tb Cornstarch
1/3 c Water
Directions:
Pre-heat oven to 350øF.
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 300øF.
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.
Strawberry Cheesecake
makes 12 servings
Crust:
1 1/2 c Graham cracker crumbs
2 tb Sugar
3 tb Margarine or butter; melted
Filling:
19 oz Cheese, cream; softened
1 c Sugar
2 ts Lemon peel; grated
1/4 ts Vanilla
3 Eggs
Glaze:
1 c Strawberries; mashed
1 c Sugar
3 tb Cornstarch
1/3 c Water
Directions:
Pre-heat oven to 350øF.
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 300øF.
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.
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