Better Homes and Gardens Cheesecake

Better Homes and Gardens Cheesecake

By:
ANNA O
Edited on Apr 11, 2009

This is from 1968

Ingredients

CRUST:

1 Cup Flour
1/4 Cup Sugar
1 Teaspoon Grated Lemon Peel
1/2 Cup Butter or Margarine
1 Slightly Beaten Egg Yolk
1/4 Teaspoon Vanilla

Filling:

5 8oz Packages Cream Cheese
1/4 Teaspoon Vanilla
3/4 Teaspoon Grated Lemon Peel
1 3/4 Cups Sugar
3 Tablespoons Flour
1/4 Teaspoon Salt
4 or 5 Eggs (1 Cup)
2 Egg Yolks
1/4 Cup Whipping Cream

STRAWBERRY GLAZE:

1 Cup Fresh Strawberries
3/4 Cup Water
2 Tablespoons Cornstarch
1/2 Cup Sugar




Directions

Make Crust: Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk and vanilla: mix well. Pat 1/3 dough on bottom of 9 inch spring-form pan (sides removed). Bake at 400 about 8 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches.

Make filling: Let cream cheese stand at room temp to soften. Beat till creamy; add vanilla and lemon peel, Mix sugar, flour, and salt; gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. gently stir in cream.
Turn into crust-lined pan, Bake at 450 for 12 minutes; reduce heat to 300; bake 35 minutes or till knife inserted off-center comes out clean. Remove from oven; cool 1/2 hour; loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer.

Glaze: Crush strawberries: add water. Cook 2 minutes; sieve. In saucepan. combine cornstarch and sugar; gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir til thick and clear. (add a few drops of red food coloring, if needed.) Cool to room temp.

Place 1 Cup Whole Strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours. Serves 12

Not a NESTLÉ®-tested recipe.


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