Wednesday, February 11, 2015
JEAN'S VALENTINE'S DAY STRAWBERRY CHEESECAKE AND GLAZE
JEAN'S VALENTINE'S DAY STRAWBERRY CHEESECAKE
1 1/4 cups graham cracker crumbs or 1 1/4 cups finely crushed whole wheat flake cereal
2 tablespoons sugar
3 tablespoons margarine or butter, melted
2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
1 cup sugar
2 teaspoon grated lemon peel
1/4 teaspoon vanilla
Heat oven to 350 degrees. Mix cracker crumbs, 2 tablespoons sugar and margarine. Press into bottom of 9-inch springform pan. Bake 10 minutes; cool.
Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add 1 cup sugar, gradually, beating until fluffy. Add lemon peel and vanilla. Beat in 1 egg at a time. Pour over crumb mixture.
Bake until center is firm, about 1 hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan. Top with strawberry glaze.
JEAN'S VALENTINE'S DAY STRAWBERRY GLAZE
1 cup sliced strawberries
2/3 cup strawberry jelly
1 teaspoon lemon juice
Arrange strawberries on cheesecake. Heat strawberry jelly and lemon juice, stirring constantly, until jelly is melted and smooth. Remove from heat; let stand 5 minutes. Pour over strawberries just before serving.