Bennigan's Strawberry Cheesecake
Source of Recipe
TNT Recipeletter
List of Ingredients
Crust:
2 c. vanilla wafers or chocolate wafers
1/4 to 1/2 c. sifted confectioner's sugar
7 T. melted butter
1 tsp. cinnamon
Filling:
5 8-oz. pkg. cream cheese, room temperature
1/2 tsp. vanilla
grated zest of 1 lemon
3 T. lemon juice
1 3/34 c. sugar
3 T. flour
1/4 tsp. salt
1 c. eggs (4-5)
2 egg yolks
1/4 c. heavy cream
large fresh strawberries
Recipe
Crust: In food processor, crush cookies until very fine. Place rest of
ingredients into the processor bowl; mix until well blended. Pat the crumb
mixture into and up the sides of a 9" springform pan or a pie shell, set
aside.
Filling: Preheat oven to 450F. In a large bowl or food processor, beat cream
cheese until light and fluffy. Add vanilla, lemon zest and juice.
In small bowl, mix sugar, flour and salt together; add to cheese mixture. Add
eggs and egg yolks, a T. at a time, beating after each addition. Gently stir
in the cream. Pour batter into crust-line pan. Bake for 12 minutes; reduce
heat to 300F. and continue baking for 55 minutes, or until center tests done.
Remove from oven.
Allow to cool for 30 minutes, then loosen sides of the cake with a spatula.
When cake has cooled for about an hour, remove from pan. Chill at least 2
hours before serving.
Garnish with fresh strawberry slices. Cut lengthwise into thin slices and
spread around the edge of the cake in a fan-like pattern.
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