Lemon Strawberry Cheesecake
Personally I don't like cheesecake, but my friend convinced me that this is the best strawberry cheesecake recipe on earth.
Well, she must know it, because she eats a LOT of it.
According to my friend only strawberries and cheese don't harmonize enough. But just adding a little bit of lemon will bring the rich and smooth recipe into perfect balance.
The lemon will make a delight out of your strawberry cheesecake and give it a special flavor.
2 cups graham crackers
6 tablespoons butter
2 pounds cream cheese
1 cup sugar
1 tablespoon lemon zest
1 tablespoon vanilla
1/4 cup currant jelly
2 tablespoons water
3 pints fresh strawberries
Preheat oven to 325 F.
Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
Press into bottom and sides of a 10-inch springform pan.
Bake 5 minutes and remove.
Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
After about 3 hours your cheesecake is ready for eating!
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