Fresh, crisp lemon extract flavors this classy cheesecake. The sharp, lemon taste contrasts the pink strawberry top very well. A homemade, crushed cookie crust rounds out this easy recipe, making it perfect for all special occasions!
List of ingredients:
• 10 oz crushed shortbread cookies
• 1/4 cup butter, melted
• 3 cups strawberries, pureed
• 4 packages cream cheese-8 oz each
• 1 1/3 cup sugar
• 2 Tablespoons flour
• 4 eggs, room temp
• 1 Tablespoon Natural Lemon Extract
• 2 Tablespoon Madagascar Vanilla
Preparation:
Crush the cookies in a food processor, and then melt the butter in the microwave. Combine in a small bowl. Pour into a greased 9” springform pan. Use a spatula to press the cookies down on the bottom, creating a smooth surface.
Hull your washed strawberries, then puree in the food processor. Pour into a medium size bowl and set aside.
Start creaming the cream cheese and sugar together on low. Add the flour and eggs, mixing after each addition. Stop frequently to scrape down sides. Mix on low until there are no lumps in the filling. Add the lemon and vanilla extracts. Mix until combined.
Pour 1/3 of the filling in with the strawberries and the rest into the pan. Mix the strawberry mixture until combined. Pour on top of the filling in the pan. Use a knife to marble the fillings together.
Fill a 9x13” casserole dish with water and place on the bottom rack of the oven. Add the cheesecake on the rack above it and bake at 325 degrees for one hour.
Check after an hour. The sides of the cheesecake should be set, but the middle will be wobbly. Turn the heat off and close the oven door. Let the cheesecake sit in the cooling oven for another hour. Remove and run a knife along the edge of the pan. Remove the edge and cool on a rack for another 30 minutes. Chill in the fridge before serving, about two more hours.
Yields: 10-12 slices.
