Cheesecake with strawberries

Cheesecake with strawberries

 

Ingredients

Crust

1 cup flour

1 stick butter

1 cup sugar

1 teaspoon grated lemon peel

1 slightly beaten egg yolk

¼ teaspoon vanilla

 

Cheese filling

5 8-ounce packages cream cheese

¼ teaspoon vanilla

¾ teaspoon grated lemon peel

1 1/3 cup sugar

3 tablespoons flour

¼ teaspoon salt

5 eggs

2 egg yolks

¼ cup heavy cream

2 packages strawberries

 

Instructions

Crust

Combine flour, sugar, and lemon peel; cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat 1/3 of dough on bottom of 9 inch spring-form pan. Bake in hot oven 400 degrees about 6 minutes or until golden. Cool. Butter sides of pan and attach to bottom. Pat remaining dough evenly on sides to a height of 2 inches.

 

Filling

Stir cream cheese to soften; beat until fluffy. Add vanilla and lemon peel. Mix sugar, flour, and salt together and gradually blend into cheese. Add eggs and yolks one at a time, beating well after each. Gently stir in cream. Turn into crust-lined pan. Bake in a 500 degree oven 5-8 minutes or until top edge of crust is golden. Reduce oven heat to 200 degrees and bake 1 hour longer. Remove from oven, cool in pan about 3 hours. Remove sides of pan. It is best to refrigerate several hours before serving. It gets better after being refrigerated for a couple of days. To serve, cut cheesecake with a sharp knife, and spoon berries over each piece.