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Strawberry-Strawberry Cheesecake




Source of Recipe


Bon Appetit-3/02






List of Ingredients



• Crust:
  
• 1 (10-ounce) package shortbread cookies (such as Lorna Doone)
  
• 5 tablespoons unsalted butter, melted
  
• Filling:
  
• 10 ounces frozen unsweetened strawberries (about 2 3/4 cups), thawed, juices reserved
  
• 3 (8-ounce) packages cream cheeese, 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
  
• Topping:
  
• 1/3 cup strawberry or currant jelly
  
• 3 (1-pint) baskets fresh strawberries, hulled, halved lengthwise
  






Instructions



1. For crust: Preheat oven to 325 degrees. 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 just until golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.
   
   
2. 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.
   
   
3. 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.)
   
   
4. 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.
   
5. Servings: 12