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step 1: Preheat oven to 350 for cheesecake crust (see below recipe). Bake crust for 10-15 minutes, remove. Turn oven up to 450 after crust is removed from oven to cool.
step 2: In a kitchenaide mixer Speed 6 with paddle attachment or with a regular mixer (med speed), beat cream cheese for 2 minutes, add sugar in slowly and beat for an additional 1 minute. Turn speed down to 2 or low speed, add lemon shavings and flour and eggs (1 egg at a time until throughly mixed after each egg). Add cream, sour cream and vanilla, slowly mix until blended. Tap bowl on counter a few times before pouring mixture into the graham cracker crust. * Important ~ Do not over mix, you don't want to add air bubbles into the mixture. Place cheesecake into 450 degree oven and bake for 15 minutes. Do not open oven door. Turn down oven to 215 degrees, continue baking the cheesecake for an additional 60 minutes. Open the oven door after the bake time and leave the cheesecake in the oven to cool down for an addtional 60 minutes. Open the oven door about 2 inches to help cool the cake down. Remove the cheesecake after the hour is up and cool on counter for another additional 60 minutes. Pour glaze over the cheesecake center, leaving the sides with no glaze (about 1 inch with no glaze around the perimeter). Add strawberry slices into the glaze.( used blueberries to add addtional flavor and color to the cheesecake. Finish with whipped cream dollops or with cool whip dollops. The photo shown is with semi sweet gharidelli chocolate shavings, for addtional decoration. Chill cheesecake overnight.
This cheesecake takes some time to make, but, It is a great gourmet new york style cheesecake. Should you wish to email with questions or comments on this cheesecake, I would like to hear from you. Email
Crust Ingredients
Use a 10 inch cheesecake pan
2 pkgs cinnamon or regular graham crackers (ground up finely)
2 tbs sugar
1/2 Cup Butter (1 stick)
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Graham Cracker Crust Instructions
Crush graham crackers until they are like bread crumbs. Add sugar and melted butter. Mix ingredients until they are moistened. Spead the mixture into a 10 inch spring form pan. Use a round glass to pat the crust down evenly, covering the seal at the bottom. This prevents the cheesecake from leaking out.
Strawberry Glaze
1 1/2 Cups Strawberry Jelly or Preserves
1 pint fresh strawberries sliced or halved
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Glaze Instructions
In a small bowl microwaze strawberry jelly. When pouring mixture on the cheesecake, make sure the mixture is not hot (warm only). Do you have any questions about this strawberry cheesecake recipe? Just email 411Schaumburg.com
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