Strawberry Cheesecake

Ever since I graded my thumb open trying to make a key-lime pie, I've never been keen on baking pies. I wanted to try it out once more to test my skills. Cheesecake really isn't that hard to make, just follow a recipe and viola!

Ingredients

• 1 9-inch (6 ounces) graham cracker crumb crust: Directions for this below.
• 2/3 cup (5 fluid-ounce can)Evaporated Fat Free Milk
• 1 package (8 ounces) fat free cream cheese, softened
• 1 large egg
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon peel
• 1 1/2 to 2 cups halved fresh strawberries
• 3 tablespoons strawberry jelly, warmed

 

preheat oven to 325° F.

place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust. 

BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.  

 

Graham Cracker Crust

ingredients:

1 1/4 cups graham cracker crumbs

2 teaspoons of cinnamon

1/3 cup butter  

To make the graham cracker crust,combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

 I didn't want to buy the springform pan so I used a normal one. For best results, I would use the springform for easy serving.