Strawberry Cheesecake Recipe

The first time I tasted a New York style cheesecake was at my aunt's house, many years ago at Christmas time. Hers had a blueberry topping, and I was hooked on New York style cheesecakes ever since. I guess you could say I keep up the tradition by making a cheesecake every year at Christmas.

For this recipe, have on hand a 9" springform pan. Also, plan on making this cake one before it is to be served. Kelly, this one's for you...

Strawberry Cheesecake

For the Graham Cracker Crust:

2 cups boxed graham cracker crumbs
1/3 cup sugar
9 tbs. melted butter

1. Mix thoroughly together the graham cracker crumbs and sugar, mixing the ingredients right inside a 9"springform pan.
2. Pour into the crumb mixture the melted butter and mix thoroughly, pressing the mixture evenly across the bottom of the pan and up the sides.
3. Refrigerate while making the cheesecake filling.

For the Cheesecake Filling:

5 8-oz packages of Philadelphia brand cream cheese, softened to room temperature.
1 3/4 cup granulated sugar
3 tbs. flour
1 1/2 tsp. grated dried lemon peel
1 1/2 tsp. grated dried orange peel
5 whole large eggs
2 large egg yolks
1/2 tsp. pure vanilla extract
1/4 cup heavy cream

1. Preheat oven to 500 F.
2. In large bowl of electric mixer, combine cheese, sugar, flour, lemon peel, orange peel, and vanilla extract. Beat at high speed just to blend.
3. Beat in eggs and egg yolks, one at a time. Add heavy cream, beating just until well combined. Pour mixture into crust filled springform pan.
4. Bake 10 minutes. Reduce oven temperature immediately to 350 F., and bake 1 hour longer. Turn off oven and leave cheesecake in oven 1 hour with the door slightly ajar.
5. Remove cheesecake from oven and continue cooling to room temperature an additional hour.
6. Refrigerate overnight. The next day, pour Strawberry Topping on top.

For the Strawberry Topping:

1 qt. fresh strawberries, hulled and sliced in half. If strawberries are large, cut into fourths. Sprinkled strawberries with granulated sugar, and let sit for at least hour to produce its own "syrup".
1/4 cup sugar
2 tbs. cornstarch
2 tbs. lemon juice
4 drops red food color

1. Drain strawberries, reserving 1/2 cup liquid. If needed, add enough water to bring the liquid to 1/2 cup.
2. In small saucepan combine sugar and cornstarch. Add reserved strawberry liquid, stirring until mixture is smooth. Heat at high temperature, stirring constantly, until mixture boils and thickens. Remove from heat.
3. Add lemon juice and red food color, and stir to mix. Add strawberries and mix again.
4. Mix strawberries into the finished glaze.
5. Pour topping over the top of the cheesecake, spreading mixture evenly.
6. Refrigerate cheesecake with the topping on it for 1 hour.

You will want to cut this cheesecake into thin slices as it is very rich and heavenly, but oh so wonderful! Your family may like this cheesecake so much that you might start your own tradition! Happy Baking!

Next Week: Cookies