Lemon Strawberry Cheesecake

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READY IN: 3hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
  • Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
  • Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
  • Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
  • Glaze
  • Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
  • Lemon Strawberry Cheesecake.
  • Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
  • After about 3 hours your cheesecake is ready for eating!
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