A friend gave me this delicious lemon-flavored cheesecake recipe. Simple to make, and a favorite ending for a special meal.
Bookbinder’s Fabulous Cheesecake
2 tablespoons graham cracker crumbs
4 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon lemon zest
2/3 cup apricot preserves
2 tablespoons water
4 cups fresh strawberries
1 Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.
2 Combine the cream cheese and sugar. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in the lemon juice, vanilla extract ,and lemon rind. Pour batter into the pan.
3 Bake in a preheated 325 degrees F (165 degrees C) for 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
4 Combine apricot preserves and water in a small saucepan. Heat thoroughly, stirring occasionally. Arrange strawberries on top of the cheesecake. Spoon preserves mixture over strawberries. Chill.