Ingredients: |
Ingredients: CRUST
3/4 c. walnuts, coarsely chopped
3/4 c. graham crackers, finely crushed
3 T. unsalted butter, melted
FILLING
32 oz. cream cheese, room temperature
4 eggs
1 1/4 c. sugar
1 T. fresh lemon juice
2 tsp. vanilla
TOPPING
2 c. sour cream
1/4 c. sugar
1 tsp. vanilla
GLAZE
1 qt. strawberries
12 oz. red raspberry jelly, seedless
1 T. cornstarch
1 T. Cointreau
1/4 c. water
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Directions: |
Directions:Preheat oven to 350º, with rack positioned in center. Lightly butter 9 or 10 inch springform pan.
To Make Crust: Combine walnuts, graham cracker crumbs and butter. Press compactly onto bottom of pan.
To Make Filling: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.
Set pan on baking sheet to catch any dripping batter. Bake 10 inch cake 40 - 45 minutes or 9 inch pan 50 - 55 minutes. Cake may rise and crack in several areas. Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350º.
For Topping: While cake is baking, combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has cooled, spoon topping over, starting at center and extending to 1/2 inch of edge. There may be extra topping. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours, or preferably, 2 to 3 days.
For Glaze: Several hours before serving, wash and hull strawberries and let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.
Using a knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until glaze is set. |
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