Directions: |
Directions:Preheat oven to 350º
Center oven rack.
Lightly butter a 9 or 10 inch spring form.
Crust:
Press mixture compactly onto bottom of pan.
Filling:
Beat cream cheese till smooth.
Add eggs,suger,lemon juice and vanilla beat thoroughly.
Spoon over crust.
Set spring form on a baking sheet to catch any drippings.
Put into preheated oven.
Bake 10 inch pan 40 to 45 minutes,9 inch pan 50 to 55 minutes.
Cake may rise and crack in several places, it will settle down when it cools.
Remove from oven and let stand for 15 minutes.
Leave oven on.
Topping:
Combine sour cream, sugar and vanilla, blend well.
Put in refrigerator covered.
When cake has finished baking and has reached room temperature spoon topping over it.
Start in center and extend to within ½ inch of edge.
Return to oven and bake for five minutes longer.
Let cool and then refrigerate for at least 24 hours.
Glaze:
Wash and dry strawberries several hour before serving.
Combine a little jelly with cornstarch in a saucepan and mix well.
Add rest of jelly, cointreau and water.
Cook over medium heat, stirring until thickened and clear about 5 minutes.
Cool until luke warm.stirring occasionally.
Using a knife loosen cake from pan and remove spring form side.
Arrange berries on top pointed end up over the top of cake.
Spoon glaze over over berries.
Return to refrigerator.
I very often omit the topping and serve with berries in a bowl or just plain. |
This recipe for Strawberry Cheesecake is from