Strawberry Glazed Cheese Cake
|Fine vanilla wafer crumbs||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||16 Ounce (2 Packages, 8 Ounce Each, At Room Temperature)|
|Half and half||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Frozen sliced strawberries||10 Ounce, thawed (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Fresh strawberries||1 Pint, washed, hulled and cut in half lengthwise|
Prepare Crust: Combine crust ingredients; blend well.
Press evenly over bottom and up 1 3/4-inches on sides of buttered 9-inch spring form pan.
Bake in preheated 350° oven 5 minutes.
Prepare Filling: Beat cream cheese, half and half, lemon peel and salt until smooth.
Add eggs, one at a time, beating well after each addition.
Blend in lemon juice and vanilla.
Mix sugar and flour; blend into cheese mixture.
Pour into crust.
Bake in 350° oven 35 to 40 minutes or until firm.
Chill in pan.
Prepare Topping: Whiz thawed strawberries and juice in blender or put through sieve.
Mix sugar and cornstarch in small saucepan.
Stir in strawberry mixture.
Bring to a boil over low heat, stirring constantly, until sauce is thickened; cool slightly.
Top cheesecake with fresh strawberry halves, cut side down.
Spoon glaze over strawberries; chill.