Strawberry Cheescake
From dandelion 16 years agoIngredients
- Crust: shopping list
- 16 double graham crackers, crushed (about 2 cups) shopping list
- 1/2 c. butter, melted shopping list
- 1/4 c. sugar shopping list
- Dash of cinnamon shopping list
- Cheesecake: shopping list
- 2 pkgs. (8oz. ea) cream cheese shopping list
- 1/2 c. + 1/3 c. sugar shopping list
- 2 eggs shopping list
- 1/2 t. vanilla shopping list
- 1 pint sour cream shopping list
- Topping: shopping list
- 1 1/2 lbs. frozen sliced strawberries (about 3 cups) shopping list
- 1 1/2 t. cornstarch shopping list
- 1 1/2 T. sugar shopping list
- juice of 1/2 lemon shopping list
How to make it
- Mix graham crackers, butter, sugar, and cinnamon. Line a 9" springform pan with mixture, going up 1" along the sides. Mix cream cheese, 1/2 cup sugar, eggs, and vanilla until smooth and pour into pan. Bake at 350*F for 30 minutes. Mix sour cream with remaining 1/3 cup sugar. Pour over baked mixture and return to 350*F oven for 8 minutes. Let cool. For topping, thaw and drain strawberries, reserving liquid. Return berries to refrigerator. Stir together cornstarch, sugar, and lemon juice; add to reserved strawberry juice and brng to a boil in 1 1/2-quart saucepan, stirring constantly. Boil and stir until thick and clear. Cool then add to berries. Spread on top of cheesecake. Refigerate 3-4 hours before serving.
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