Filed under: cake, dessert, food issues, recipe, strawberries | Tags: argentina, cheesecake, organic, produce, strawberry
2 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
1 Tablespoon lemon juice
1 teaspoon grated lemon peel
1 cup sour cream
1 Tablespoons cornstarch
1 package (10 oz.) frozen strawberries, thawed
1/2 pint fresh strawberries, sliced
Preheat oven 350 degrees F.
I made a pecan graham cracker crust for this cake. It was good!
Dump one sleeve graham crackers, and 1/2 cup pecans into food processor. Whirl. It’s about
3/4 cup graham crackers and 1/2 cup pecans
3 tablespoons butter melted.
Press into pan and bake 350 for 5-8 minutes.
Beat 1/2 cup sugar, cream cheese, lemon juice and lemon peel with electric mixer on medium speed until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.
Bake 50 minutes or until center is almost set. Apparently a lot of people overcook their cheesecake. Mea culpa. I read about it and you’re supposed to see about 2 inches or so of jiggly. That stresses me out, but I tried it. The first bite was less cooked I thought but if that’s how you do it, ok I guess!
Cool cheesecake. Top with strawberries. In a medium saucepan cook em then mix in cornstarch, blending well. Add a bit of water if necessary. I think next time I’d use a combination of jam in there. I thought the frozen nature of the berries was not nice! Little doode, who doesn’t like strawberries and at first scraped his topping off, ate the berries when he was informed that they were from Argentina! To him a mark of exotic goodness? Dunno, we were thinking how crazy it is that our frozen organic fruit came from so far away.
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