Strawberry Cheesecake

                                                                         

This is thick & dense Cheesecake not the light whipped variety!

1 Large Pre-Made Graham Cracker Crust

2, 8 Ounce Blocks of Cream Cheese

3 Eggs

1/2 Cup Sugar

Dash of Salt

2 Tsp. Vanilla

Beat the cream cheese until fluffy.  Add sugar & beat again. Now add eggs vanilla & salt & beat again. Spoon into the graham cracker crust. Smooth over the top. Bake in a preheated 350 degree oven for 10 minutes, turn heat down to 325 degrees & continue baking for 45 minutes. Now turn oven off & leave door slightly ajar & let cheesecake sit in oven for 1 hour more. Remove from oven & top with the fresh strawberry topping you will make next.

Strawberry Topping:

1 Quart Fresh Strawberries

1 Cup Water

1/2 Cup Sugar

1 Tsp. Lemon Juice

1 Heaping TBS Cornstarch

Dash of Salt

4 to 6 drops Red Food Coloring

Divide berries in half using the biggest & prettiest for slicing. The ones you chose for the sauce put into a saucepan & slightly mash. Add 1/2 cup of the water & bring berries & water to a boil & boil for 5 minutes. Turn off berries & let sit in the hot water for 15 minutes. Now mash them very well. You will drain this now saving the juice. Throw out the mashed berries. Return the juice to the saucepan & add the sugar & salt, Bring back to the boil. Stir the cornstarch and the 1/2 cup water together until smooth, stir into the simmering berry juice & add the lemon juice. Continue to cook & stir until nice & thick. Stir in the red food coloring Remove from heat. 

Now you will slice your whole berries into 4 slices each. Arrange slices on the top of your cheesecake. Now spoon glaze over the berries. Chill for at least 6 hours overnight is best! You will have one delicious & beautiful Cheesecake