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Strawberry Strawberry Cheesecake




Source of Recipe


Bon Apetit Magazine -March 2002 posted by DianasDesserts.com


Recipe Introduction


"If you love strawberries, this is the cheesecake for you. This colorful and delicious cheesecake combines pureed strawberries with cream cheese for the cake, and strawberry jelly (unless using currant jelly), and fresh stawberries for the topping. A very yummy recipe, indeed.........Diana's Desserts"


List of Ingredients




For The Crust:
1 10-ounce package shortbread cookies (such as Lorna Doone)
5 tablespoons unsalted butter, melted

For The Filling:
10 ounces frozen unsweetened strawberries (about 2 3/4 cups), thawed, juices reserved
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

For The Topping:
1/3 cup strawberry or currant jelly
3 1-pint baskets fresh strawberries, hulled, halved lengthwise


Recipe



For Crust:
Preheat oven to 325°F (160 C). Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust until just golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.

For Filling:
Puree thawed strawberries and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour. Add eggs; process until smooth, scraping down sides of bowl occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended. Transfer filling to prepared crust.

Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

For Topping:
Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.

YIELD: 12 Servings