I am absolutely in love with cheesecake and I have been for many years. In fact, it is the dessert that I order in restaurants when I need to feed my sweet tooth. But nothing beats a homemade cheesecake smothered in fresh strawberry glaze.

To make this cheesecake, you don’t need a springform pan. You only need an ordinary pie plate. It is also smaller than most cheesecakes, but I don’t think that is a positive. How can less be better?

The lemon and strawberry are a great combination that will satisfy any sweet tooth.

Ingredients (6-8 Servings)

1 cup graham crackers
1/4 cup light brown sugar
1/2 stick unsalted butter, melted
12 oz cream cheese
4 oz sour cream
1/4 stick unsalted butter
3/4 cup sugar
1/2 tsp vanilla
2 eggs
zest of one lemon
2 tsp lemon juice
3 cups strawberries
3/4 cup water
2 tbsp cornstarch
1/2 cup sugar

Directions

Preheat the oven to 350 degrees. Mix together the graham crackers, brown sugar and melted butter. Spread the mixture in a 9 inch pie plate. I tap it down with the back of a measuring cup. (Photo A) Bake the crust for 10 minutes and set aside to cool.

Mix together the room temperature cream cheese, sour cream and butter in a bowl. Add the sugar, vanilla, eggs, zest and lemon juice and mix well. (Photo B) Pour the filling into the crust. (Photo C) Bake for 45 minutes and then let cool. Refrigerate once the pie is cool. (Photo D)

Crush 1 cup strawberries and cook with water for 2 or 3 minutes. Drain and mash the berries in a strainer and reserve the juice. (Photo E) Discard the mashed berries. Combine the sugar and cornstarch in a saucepan and add the berry juice. (Photo F) Cook and stir until thick and bubbly. (Photo G) Set aside to cool. Mix the remaining strawberries and the glaze.