Deborah Shushkewitch's Cheesecake

This recipe came from my roommate, Greg's Mother. I needed a good cheesecake recipe and Greg said his Mother's was great. I got the recipe, made it and took it to work. It was cut into small slices and it was gone lighting fast. Then I lost the recipe. After about 15 years I found the recipe and made it again for work. Then lost the recipe and my family did not get any again. About 2 years later, I found it again. This time I gave it to several people and put it in several different places so not to lose it again. Hope you enjoy it! Jr.

** Crust ***
		16-ounce pkg baby food cookies or graham crackers
1	teaspoon	cinnamon
1/4	cup	sugar
1/2	cup	melted butter
** Filling ***
2	pounds	cream cheese (room temp) (4 of the 8 oz packages)
1	cup	sugar
3	tablespoons	corn starch
1/4	teaspoon	salt
3		eggs, separated
1	teaspoon	lemon extract
2	cups	milk
1	teaspoon	vanilla extract
** Topping ***
		frozen strawberries in syrup (thawed)
		red food coloring
1/2		- 2 Tablespoon cornstarch

1	Preheat oven to 325°
** Crust ***
1	Place cookies in a food processor until crumbs. Add cinnamon, sugar and butter. Pack around
2	sides and bottom of a srping form pan.
** Filling ***
1	Beat the cream cheese until it's smooth and light
2	Add sugar, cornstarch, salt, egg yolks and lemon. Do not over mix.
3	Add milk and vanilla. Do not over mix.
4	Beat egg whites and fold into mixture. Pour mixture into crust.
** Topping ***
1	Place strawberries in a pan. Add food coloring and cornstarch. Cook until thick, add more
2	cornstarch as needed.

Cooking Times

Cooking Time: 1 hour

Oven Temperature: 325°F

Recipe Type: Dessert

Source

Source: Roger Ward, Jr.