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Strawberry Cheesecake

1 1/3 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter or margarine, melted

19 ounces cream cheese, softened
1 cup sugar
2 tsp grated lemon peel
1/2 tsp vanilla
3 eggs

1 cup mashed strawberries
1 cup sugar
3 tablespoons cornstarch
1/3 cup water

Het oven to 350F. Stir together crumgs and 2 tbsp. sugar. Mix in
butter thoroughly. Press mixture evenly in bottom of 9 inch springform
pan. Bake 10 minutes. Cool.

Reduce oven temperature to 300F. Beat cream cheese in large mixer
bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon
peel and vanilla. Beat in eggs, one at a time. Pour over crumb
crust.

Bake 1 hour or until centre is firm. Cool to room temperature.
Spread with glaze. Chill at least 3 hours. Loosen edges of cheesecake
with knife before removing side of pan.


Strawberry Glaze

Mash enough strawberries to measure 1 cup. Blend sugar and cornstarch
in small saucepan. Stir in water and the strawberries. Cook,
stirring constantly intil mixture thickens and boils. Boil and
stir one minute. Cool thoroughly.

Note: If you can't get fresh strawberries, use drained frozen ones.

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