Ingredients: |
Ingredients: 2 cups graham cracker crumbs (or cookie crumbs)
1 cup plus 1 tablespoon sugar
1 stick butter
3 (8 ounce) packages cream cheese
3 eggs
1 teaspoon vanilla
1 tablespoon lemon juice
1 cup heavy cream
Mixed Berry Sauce:
2 cups of mixed berries (fresh or frozen) (500 ml)
¼ cup sugar
1 tablespoon cornstarch
1 tablespoon orange juice
Strawberry Sauce:
1 package (10 oz) thawed frozen sliced strawberries
¼ cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 quart large fresh strawberries, washed, hulled and drained
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Directions: |
Directions:Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9 inch round springform pan.
Using an electric mixer, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate the cheese. Add the eggs one at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture.
Preheat the oven to 350°. Put the prepared round pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, hallway up the sides of the round pan. Bake until firm and golden brown, about 1 hour. Do not overbake. Cool completely before removing from the pan.
Mixed Berry Sauce:
Combine berries, sugar, cornstarch and orange juice in a medium saucepan. Over low heat, cook mixture until sauce has reduced and slightly thickened, about 5 minutes. Remove from heat and let cool slightly. Serve warm over cooled cake.
Strawberry Sauce:
Put thawed frozen berries with juice through a coarse sieve, or blend in blender to make a puree. In small saucepan, combine sugar and cornstarch, mixing well. Stir in strawberry puree. Bring to boiling, stirring over medium heat; boil 1 minute until thickened and translucent. Remove from heat; cool slightly. Stir in juice and cool completely. Arrange fresh berries on cooled cheesecake. Spoon sauce over top. |
This recipe for Crystal's Cheesecake is from