Sometimes, you just have to make a sacrifice when you have things in your refrigerator you need to use up before they go bad. In this case, I had some strawberries that were on their last leg. I also had a lemon that had been around for a while, so my first thought was jam…but I didn’t exactly have enough strawberries to make a batch. Then, I noticed the expiration date on my cream cheese. (I always buy it thinking I’ll use it up quickly, but I hardly ever do.) It only had a day or two left, so I decided to make the “sacrifice” to use it up. Unfortunately though, I didn’t have my camera until the end to take some shots of the cheesecake after it was baked…but hopefully these pictures will do!
- 1 cup vanilla cookies, crushed
- 1/2 cup flour
- 4 Tbsp cold butter
- 1 (8 ounce) package cream cheese
- 1/2 cup sugar
- 2 eggs
- 2 Tbsp flour
- 1 Tbsp lemon zest
- 3 Tbsp lemon juice
- 1/4 tsp baking powder
- 1 cup strawberries, chopped
- Lemon zest, for garnish
Preheat the oven to 350 degrees. Spray an 8×8″ pan with cooking spray. In a medium bowl, whisk together the cookie crumbs and flour. Using a pastry blender, incorporate the butter until the mixture is crumbly. Press into the bottom of the pan and bake 10 minutes.
In another medium bowl, beat the cream cheese and sugar until well-blended. Add in the eggs one at a time. Beat in the flour, lemon zest, lemon juice, and baking powder. Stir in the strawberries, and then pour over the warm crust. Bake 25-30 minutes or until the center is set.
Cool completely, then chill in the refrigerator. Cut into squares and sprinkle with lemon zest before serving.