Tackle your taste buds with cheese lime cake:

Lemon  cheese cake:

11 ounces cream cheese, softened
2 eggs, lightly beaten
2/3 cup vanilla wafer crumbs
1/3 cup slivered almonds
1/3 cup sugar
3 tbsp sugar
3 tbsp heavy whipping cream
2 tbsp butter or margarine, melted
2 tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp vanilla extract

For Topping:
1 cup sliced fresh strawberries
1 tbsp sugar
How to make Lemon Cheesecake:
Greased a 6-inch spring-form pan with butter.
Place wafer crumbs, almonds, butter and sugar in a blender.
Cover and process until well blended.
Press this mixture on the bottom and up the sides of the greased springform pan.
Bake at 350 degrees F, for 8 minutes or until crust is set and lightly browned.
Let it cool on a wire rack.
Place cream cheese in a mixing bowl.
Beat until smooth.
Gradually beat with sugar.
Then beat on high speed for 2 minutes or until light and fluffy.
Stir in cream, lemon juice, lemon peel and vanilla.
Add eggs, one at a time; beat until well blended.
Pour this batter into the crust.
Bake at 350 degrees F, for 40 minutes or until center is almost set.
Allow to cool for 10 minutes.
Refrigerate overnight.
Remove sides of the pan.

To Make sauce:
In a small bowl, mix together the strawberries and sugar.
Let stand for 15 minutes.

To Proceed:
Pour this mixture over the cheesecake.

Lemon Cheesecake is ready now.
Serve with Honey Lemon Tea.

Yield: 4 servings.