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Fresh Strawberry Cheesecake

Guest Author - Sandy Moyer

Fresh Strawberry Cheesecake

    crust
  • 1 1/2 cups graham cracker crumbs
  • 2 T. sugar
  • 2 T. melted butter

    filling

  • 20 oz. (2-1/2 pkgs. - 8 oz. each) cream cheese - softened
  • 1 cup sugar
  • 1/2 tsp. vanilla
  • 3 eggs - beaten

    topping

  • 1 cup mashed strawberries
  • 1 cup sugar
  • 3 T. cornstarch
  • 1/3 cup water

Preparation -
Mix the graham cracker crumbs with 2 tablespoons sugar and 2 tablespoons melted butter. Press on to the bottom of a 9" springform cake pan. Bake in a preheated oven at 350° for 10 minutes. Remove from the oven and cool on a wire rack. In a large mixing bowl, using an electric mixer, or in a food processor, whip the cream cheese until smooth. Beat in the sugar gradually. Add the beaten eggs and vanilla. Pour over the baked grahmam craker crust in the springform pan. Bake at 300° for 1 hour or until the center is set. Remove from the oven and cool on a wire rack.

To make the strawberry glaze - in a small saucepan, blend the sugar and cornstarch together. Stir in the water and strawberries, then cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for one minute while stirring constantly. Cool completely before spreading over the cooled cheesecake. Refrigerate for at least 2-1/2 to 3 hours before serving.



Wilton "9" Springform Pan
This Springform pan is constructed of heavy-gauge steel for even-heating and perfectly-browned baked goods. The non-stick coating makes food release and clean-up a breeze!
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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