FRUIT-GLAZED CREAM CHEESECAKE

Debbie Dobyns

Crust:

 

2 1/2 cups packaged graham-cracker crumbs

1/4 sugar

1/2 cup butter or regular margarine, softened

 

Filling:

3 pkgs. (8 oz. size) cream cheese, softened

3 Tbsp. grated lemon peel

1 1/2 cups sugar

3 Tbsp. flour

4 eggs

1/2 cup lemon juice

 

Make crust: In medium bowl with hands or back of metal spoon, mix graham-cracker crumbs with 1/4 cup sugar and the butter until well combined.

 

With back of spoon, press crumb mixture to the bottom and sides of a greased 12x8x2 inch baking dish or 3 qt. shallow baking dish. Preheat oven to 350 degrees.  Make filling: In large bowl of electric mixer, at medium speed, beat cream cheese, lemon peel, sugar and flour until they are smooth and well combined.

 

Beat in eggs, one at a time. Beat in lemon juice. Pour filling into crust-lined dish.  Bake 35 to 40 minutes or until center of filling seems firm when dish is shaken. Cool completely on wire rack. Refrigerate 4 hours or overnight, or until very well chilled. Meanwhile, make Fruit Glazes.  Divide surface of cheesecake into thirds. Spoon glazes, each in a third over cheesecake. Refrigerate 1 hour. To serve, cut into squares. Pass sour cream. Makes 12 servings.

 

STRAWBERRY GLAZE:

 

1 pkg. (10 oz.) frozen strawberries, thawed

1 Tbsp. sugar

2 tsp. cornstarch

 

Drain strawberries, reserving 1/2 cup liquid. In a small saucepan, combine sugar and cornstarch. Stir in reserved liquid. Over medium heat, bring to boiling, stirring,; boil 1 minute. Remove from heat, and cool slightly. Stir in strawberries; cool completely.

 

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