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    Bennigan's Strawberry Cheese Cake

    posted by Cynthia Bowan on Send In The clones

    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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