Ingredients: |
Ingredients: Crust I
3/4 c coarsely ground walnuts (3 oz)
3/4 c finely crushed graham crackers
3 Tbsp butter, melted
OR Crust II
1 1/4 c graham cracker crumbs
1/3 c butter
1/4 c sugar
Filling
4 8-oz pkg cream cheese, room temperature
4 eggs
1 1/4 c sugar
1 Tbsp fresh lemon juice
2 tsp vanilla
Topping
2 c sour cream
1/4 c sugar
1 tsp vanilla
Strawberry Glaze
4 c med strawberries (or fresh or frozen raspberries)
1 12-oz jar red raspberry jelly
1 Tbsp cornstarch
1/4 c orange liqueur
1/4 c water
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Directions: |
Directions:Position rack in center of oven and preheat to 350º. Lightly butter 9 or 10 inch springform pan.
For crust: combine all ingredients, press firmly into bottom of pan
For filling: Beat cream cheese in large bowl with electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat. Spoon over crust.
Bake: set pan on baking sheet to catch any butter that may drip out. Bake 10 inch cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover them up.) Remove from oven and let stand at room temperature for 15 minutes. Retain oven temperature at 350.
For topping: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours, or preferably for 2 to 3 days.
For glaze:Several hours before serving, wash and hull berries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, liqueur, and water and cook over med heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.
Finish: Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glace over berries, allowing some to drip down sides of cake. Return to refrigerate until glaze is set. |
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