Directions: |
Directions:Position rack in center of oven and preheat to 350 degrees. Lightly butter 9 or 10 inch springform pan.
For crust: Combine walnuts, graham cracker crumbs, and butter. Press compactly onto bottom of pan.
For 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 butter that may drip out. Bake 10 inch cake 40-45 minutes or bake 9 inch cake 50-55 minutes. (Cake may rise slightly and crack in several areas: it will settle again, cracks will minimize, and topping will cover it up. Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 degrees.
For topping: Combine sour cream, sugar and vanilla and blend well. When cheesecake 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 at least 24 hours (up to 3
days).
For glaze: Several hours before serving, wash and hull strawberries. Let dry completely on paper towels. Combine red raspberry jelly with cornstarch in saucepan and mix well. Add orange flavor liqueur and water. Cook over medium heat stirring frequently until thickened and clear (about 5 minutes).
Assembly: Remove cake from springform pan. Arrange berries attractively on top. Drizzle glaze over strawberries. |
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