2 cups crushed graham crackers (graham crackers)
1 / 2 teaspoon ground cinnamon
1 stick butter (or margarine) melted
1 pound cream cheese (2packages, 454 grams)
1 cup sugar
2 cups of cream (sour cream) (473 ml)
the zest of a lemon
1 dash vanilla
1 cup strawberries
3 / 4 cup sugar
2 tablespoons cornstarch(cornstarch)
1 - Preheat the oven to 325 F (162 C).
2 - Mix the crust ingredients with fork until crumbs of the cookies are mixed with butter.
3 - Grease a pie pan or mold to beopened (preferred)
4 - Put the crumbs in bottom of pan it and using the bottom of a cup or a plate to try to flatten the crumbs to cover the mold on the bottom and sides.
5 - Make refrigeratefor 8 minutes
1 - Mix the cream cheese with mixer on low speed for 1 minute or until fluffy and uniform.
2 - Add an egg and continue beating to mix equally with the other eggs
3 - Add thesugar gradually while beating continuously. Whisk until everything is creamy and well blended.
4 - Add the cream, lemon zest and vanilla, mix well without beating a lot because it gets elastic.
5 -Put the filling onto the prepared pan with crumbs. Flatten with a spatula.
6 - The foot of cheese is baked in a water bath. You need to mold the foot in a larger pan with hot water. The water has tocover half of the mold with his foot. You can put aluminum foil around the foot so that water does not splash boiling.
7 - Bake for 45 minutes. When out of the oven is still not strong firminglater. Allow to cool at room temperature for half an hour and then put in to chill for several hours before serving.
8 - Before putting in the refrigerator you can put fruits, jams, caramel etc. or youcan put before serving. You can put the following strawberry sauce
Place berries cut into three parts, sugar and corn starch (cornstarch) to boil, be careful that the cornstarch...