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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I love cheesecake. This is a wonderful summertime recipe that seems to go well with whatever main dish my husband happens to grill. Ingredients:
2/3 cup crushed vanilla wafers (about 20 wafers) |
1/3 cup slivered almonds |
3 tablespoons sugar |
2 tablespoons butter, melted |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/3 cup sugar |
3 tablespoons heavy whipping cream |
2 tablespoons lemon juice |
1 to 1-1/4 teaspoons grated lemon peel |
1/2 teaspoon vanilla extract |
2 eggs, lightly beaten |
topping: |
1 cup sliced fresh strawberries |
1 tablespoon sugar |
Directions:
1. In a blender or food processor, combine the wafer crumbs, almonds and sugar. Add butter; cover and process until blended. Press on the bottom and 1-1/2-in up the sides of a greased 6-in. springform pan. Bake at 350° for 7-9 minutes, until crust is set and just starting to brown. Cool on a wire rack.
2. In a bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat on high speed for 2 minutes. Stir in the cream, lemon juice, peel and vanilla. Add eggs; beat just until blended. Pour into crust.
3. Bake at 350° for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake may dip in center.) Refrigerate overnight. Remove sides of pan.
4. For sauce, in a bowl, combine strawberries and sugar. Let stand for 15-30 minutes. Serve over cheesecake. Yield: 4-6 servings.
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