Ingredients
12
12 servings
- •2 tablespoons graham cracker crumbs
- •4 (8 ounce) packages cream cheese, softened
- •1 cup white sugar
- •4 eggs
- •1 teaspoon fresh lemon juice
- •0.5 teaspoon vanilla extract
- •0.25 teaspoon lemon zest
- •0.66666668653488 cup apricot preserves
- •2 tablespoons water
- •4 cups fresh strawberries
Instructions
- Sprinkle the bottom of a lightly greased 9 inch springform pan with the graham cracker crumbs.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 413
- Carbohydrate: 35g
- Fat: 28g
- Fiber: 1g
- Protein: 8g
- Sugar: 28g
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