Strawberry-Strawberry Cheesecake
Source of Recipe
Terrytx on Mimi's/"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
Recipe
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.
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.
|
|
member logon
