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Thursday, May 7, 2020

Strawberry Lemon Cheesecake

9 Graham Crackers, crushed
1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
1 tablespoon vanilla
Zest of 1 medium sized lemon OR 2-3 drops Young Living Lemon Essential Oil
1/4 cup lemon juice (the juice from 2 medium sized lemons)
1 can (21 ounces) strawberry pie filling

Preheat the oven to 325 degrees.
Take the crushed graham crackers and mix with the melted butter. Press the crust into the bottom of a 9 inch spring form pan lined with parchment paper or tin foil.
In a large bowl, beat the cream cheese and sugar until smooth. Then beat in the eggs and the vanilla.Gently beat in the lemon zest and the lemon juice.
Pour the batter into the spring form pan on top of the crust. Bake the cheesecake for 1 hour to 1 hour 10 minutes or until a knife inserted in the center comes out clean. Remove the cheesecake from the oven and allow to completely cool. When done cooling, add the strawberry pie filling on top of the cheesecake. Refrigerate until ready to serve.

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