Recipe: Strawberry Cheesecake (Art Linkletter, 1960's)

STRAWBERRY CHEESECAKE
from Art Linkletter, Game/Talk Show Host

PIE CRUST:
1 1/3 cups finely crumbled honey graham crackers
1/4 cup granulated sugar
1/4 cup butter, softened

FILLING BOTTOM LAYER:
2 packages (8 oz each) cream cheese, softened
7/8 cup (14 tbsp) granulated sugar
5 egg yolks, well beaten
5 tbsp lemon juice
1 tsp lemon rind (zest, yellow only)
1/16 tsp salt
4 egg whites, stiffly beaten

FILLING TOP LAYER:
1 cup sour cream
2 tbsp granulated sugar
1 tsp vanilla extract

GARNISH TOPPING
1 lb fresh strawberries, or 10 oz pkg frozen (thawed, drained)

TO MAKE THE PIE CRUST:
Mix together graham cracker crumbs, 1/4 cup of sugar and 1/4 cup butter. Press into a deep 10-inch pie plate.
Chill one hour.

TO PREPARE THE FILLING BOTTOM LAYER:
To cream cheese add 7/8 cup (14 tbsp) sugar, well beaten egg yolks, lemon juice, lemon rind, and salt. Mix well. Lightly fold in stiffly beaten egg whites. Pile mixture into pie shell.

Bake at 350 degrees F for 50 minutes, or until lightly brown. Remove from oven, cool 15 minutes. (Pie will rise during baking, then slightly deflate.)

TO PREPARE THE FILLING TOP LAYER:
Combine sour cream, 2 tablespoons sugar and vanilla extract. Spread over top of pie.

Return pie to oven, bake 10 minutes longer at 350 degrees F. Cool, then refrigerate at least 12 hours. (Pie improves in flavor on second day.)

FOR THE GARNISH TOPPING:
Decorate top generously with washed, hulled fresh strawberries or frozen (thawed, drained) strawberries.

Serves 12
Source: Art Linkletter recipe; Celebrity Cookbook column;
Evening Independent newspaper, Nov 11, 1965.