Strawberry Cheesecake recipe

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons butter, melted

2 (8-ounce) and 1 (3-ounce) packages cream cheese, softened
1 cup granulated sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla extract
3 large eggs

1 cup granulated sugar
3 tablespoons cornstarch
1/3 cup water
1 1/3 cup strawberries, mashed


For the Crust: In a bowl stir together graham cracker crumbs and 2 tablespoons sugar. Mix in melted butter and turn 1/2 into a 9-inch springform pan. Use the remaining crumbs up the side of the pan by about 1 inch. Make sure to cover the entire bottom of the pan. Bake in a 375°F (190°C) oven for 10 minutes. Cool. Reduce the oven temperature to 300°F (150°C).

For the Filling: Beat softened cream cheese in a large mixing bowl on high for at least 20 minutes until cheese itself becomes fluffy. Gradually add 1 cup sugar; beating until fluffy. Add grated lemon peel and vanilla. Beat in eggs, one at a time. Pour into the shell and bake for 1 hour, or until the center is set. (center may be a little jiggly when done cooking, it will set while it cools. Do not over cook!) Cool then spread with the strawberry glaze. Chill for 3 hours.

For the Strawberry Glaze: Blend 1 cup sugar and cornstarch together in a small saucepan over medium heat. Stir in water and mashed strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over the cheesecake.

To remove from pan, run knife around outside of pan before unlocking spring form.