 | | Directions | CRUST:
- Mix together ingredients and press in the bottom of a 9x13 pan.
- Bake at 350° for 10 minutes.
FILLING:
- Beat ingredients until all are fluffy and whipped.
- Pour over the baked crust.
- Bake at 350° for 30-40 minutes or until the center is set. The cake may crack a little on the surface.
- Cool completely.
TOPPING:
- Mix all ingredients together.
- Pour on top of the cheesecake.
- Bake at 400° for 5 minutes.
- Cool for 6-8 hours or overnight.
SAUCE:
- Cut the berries into slices. Measure 1 cup of strawberry slices and set them aside.
- Mash the remaining berries using a potato masher. Mash enough berries to produce approximately 2 cups.
- Pour the strawberries into a medium saucepan; add the sugar, water, and cornstarch.
- Cook over medium heat until it thickens. Allow the sauce to boil for 1 minute. Stir continually throughout cooking time.
- After the sauce has boiled for 1 minute add the remaining strawberry slices. Stir gently until the slices are evenly distributed.
- Cool completely.
- Pour over cheesecake and serve.
|
|
|
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 9x13 pan
Servings: 15
|  | | Ingredients | | - | | CRUST: |
| - | | 1 stick margarine or butter |
| - | | 1/3 cup sugar |
| - | | 1 package (sleeve) graham crackers - crushed |
| - | | FILLING: |
| - | | 3 packages (8 oz.) cream cheese - softened |
| - | | 2 eggs |
| - | | 3/4 cup sugar |
| - | | 1 teaspoon lemon juice |
| - | | 1 teaspoon vanilla |
| - | | 1/2 lemon - grated |
| - | | TOPPING: |
| - | | 1 pint sour cream |
| - | | 3 tablespoons sugar |
| - | | 1 teaspoon vanilla |
| - | | 1 tablespoon lemon peel - shredded |
| - | | SAUCE: |
| - | | 2 pints fresh strawberries - sliced |
| - | | 2/3 cup sugar |
| - | | 6 tablespoons water |
| - | | 1 1/2 tablespoons cornstarch |
| |
| |
