Lemon Cheesecake

Categories:  None

Ingredients

1 cup graham cracker crumbs
3 Tablespoons melted butter
1 Tablespoon sugar
4 8 oz bricks Neufchatel cheese,softened
1 1/4 cups sugar
4 large eggs
1 Tablespoon finely grated lemon rind
1/2 cup fresh lemon juice

Directions

Heat oven to 350. Coat an 8 inch springform pan with nonstick spray. Mix crackers crumbs, butter and 1 Tbsp. sugar, press over bottom of prepared pan. Put cream cheese and sugar in a large bow. Beat with mixer on medium speed until smooth. Add eggs, lemon peel and juice; beat 3 minutes until well blended. Pour into pan. Bake 50 minutes or until puffed and middle of top looks dull, not shiny. Turn off heat; leave cake in oven 30 minutes. Carefully rn a thinn knife around edge of pan to release cake, but don''t remove pan sides. Cool completely on a wire rack, cover and refrigerate in pan at least 3 hours, or up to 3 days. To serve: remove pan sides, loosen cake from pan bottom with a wide spatula, and slide cake onto serving plate. Garnish with strawberries.