Strawberry Lemon Cheesecake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Bake cheesecake according to package directions (do not press baking soda). Cool and cut into slices.

Beat cream cheese and butter in medium bowl with whisk. Stir in strawberries and peaches. Beat until well blended (laying strudlers can be used as a garnish). Beat cream cheese and butter with spoon. Set aside. Prepare graham cracker pockets by gently pressing graham cracker crumbs into foil. Sprinkle graham cracker crumbs over cheesecake layers. Seal crust tightly to prevent escaping while making filling. Serve warm or cold.

For the filling: In medium bowl, beat cream cheese and butter until smooth with an electric mixer in medium bowl. Beat in sugar, 5 cups whipping cream, peaches, jalapenos and oil. Beat in the lemon zest and lemon extract (or use lemon zest to spice up the taste). Beat in fruit preserves, if desired. Drizzle syrup over cheesecake while cold. Fill cheesecake with graham cracker crumbs. Seal edges of crust.

Melt white chocolate in microwave on high power for 1 minute. Allow to cool slightly. (For an orange raspberry cheesecake, reduce chocolate to 1/2 cup. For a raspberry cheesecake, use only graham cracker crumbs, leaving 20 crumbs entirely.) Pour cream cheese mixture into center of crust. Arrange cheesecake on top of strawberry crumb crust.

For the glaze: In small bowl, beat cream cheese mixture until fluffy. Stir berries into whipped cream mixture with electric mixer. Refrigerate while glazing. Glaze may be stored in refrigerator, but may not be placed onto grated pie crust. Carefully remove foil and cheese mixture. Glaze may be placed on pie while still on the baking sheet.

Bake in preheated oven for 35 minutes. Cool for 5 minutes while cups of filling mixture cools. Remove from oven and refrigerate until serving.