Cheesecake with Fresh Strawberry Glaze

Cheesecake is a dessert usually enjoyed by everyone, and it is a sure winner with children. This one is nice served plain, with the Fresh Strawberry Glaze, or simply with fresh berries on the side. Try the Pumpkin Cheesecake variation for a flavorful change.
We like to use whole wheat graham crackers when making the crust. Try them—you will notice a whole-grain flavor and a little less sweetness.

INGREDIENTS:

GRAHAM CRACKER CRUST

• 2 packages (1/2 pound) whole wheat graham crackers
• 6 tablespoons butter, melted
• 1/4 cup honey
• 1/2 cup ground pecans (optional)

CHEESECAKE

• 16 ounces cream cheese, softened
• 1/2 cup maple syrup or honey
• 1 cup sour cream
• 2 teaspoons vanilla
• 1 egg
• 2 tablespoons cornstarch or arrowroot
• 1 tablespoon lemon zest (optional)

FRESH STRAWBERRY GLAZE

• 1 pint strawberries
• 1/2 tablespoon cornstarch or arrowroot
• 1/4 cup cold water
• 1/4 cup honey

INSTRUCTIONS:

GRAHAM CRACKER CRUST

1. Crush graham crackers into fine crumbs. A blender works well if you crush half of them at a time, or crush using a rolling pin on the counter. Add pecans, if desired, and mix well.
2. Add butter and honey to crushed crackers, and mix well. Press crust into bottom and up the sides of an 8′ or 9-inch springform pan.
3. Prebake crust at 375° for 5 minutes.

CHEESECAKE

1. Beat cream cheese until smooth. Add honey or maple syrup, and beat until well combined.
2. Add sour cream, vanilla, and egg. Blend together. Sprinkle cornstarch or arrowroot on mixture and beat in. Add lemon zest, if desired.
3. Pour cheesecake mix into crust, and bake at 375° for 25 to 30 minutes, or until set. The middle may jiggle a little at first, but it will set up as it cools.

FRESH STRAWBERRY GLAZE

1. Clean and hull strawberries. Set aside a few of the nicest looking strawberries for the top of the cheesecake. Puree the rest to get 1 cup of strawberry puree.
2. Dissolve cornstarch or arrowroot in cold water.
3. In a saucepan, combine strawberry puree and honey. Bring to a boil. Slowly stir in corn’ starch dissolved in water, stirring constantly. Continue to stir, and bring to a boil. Remove from the heat at once.
4. Decorate the top of the cheesecake with the strawberries reserved from the glaze. While the topping and the cake are still warm, pour the topping over berries, glazing the cheesecake and berries.
5. Refrigerate until set, at least 2 to 3 hours.

VARIATION:

PUMPKIN CHEESECAKE

• Use honey, and substitute 1 1/2 cups of fresh or canned pumpkin puree for the sour cream. Use 2 eggs and add 1/2 teaspoon each of ginger, cinnamon, and nutmeg. It’s great with the ground pecans added to the crust.