| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
GRAHAM CRACKER CRUMBS |
| 1/4 |
c |
GRANULATED SUGAR |
| 2 |
tb |
BUTTER (unsalted), softened |
|
|
In a small mixing bowl, combine the crumbs, sugar, and |
|
|
Butter. Blend well with fingers, fork, or pastry blender. |
|
|
Press onto the bottom of a well-buttered springform pan. |
|
|
Chill for 30 minutes. |
|
|
FILLING |
| 2 |
lb |
CREAM CHEESE, softened |
| 1 1/2 |
c |
GRANULATED SUGAR |
| 1 |
c |
HEAVY CREAM |
| 6 |
|
EGGS |
| 3 |
tb |
LEMON JUICE |
| 1/2 |
ts |
BRANDY or BRANDY EXTRACT |
| 1 |
c |
SOUR CREAM |
| 1 |
tb |
VANILLA EXTRACT |
| 2 |
tb |
ALL-PURPOSE FLOUR, sifted |
| 1 |
c |
FRESH STRAWBERRIES, chopped |
|
|
In a large bowl, beat the cream cheese, sugar, and cream |
|
|
Until smooth. Add the eggs, one at a time, making sure that |
|
|
The mixture is smooth and creamy. Fold in the strawberries. |
|
|
Pour mixture into the chilled pan and bake in a pre-heated |
| 425 |
|
Degree F oven for 15 minutes, then reduce the |
|
|
Temperature to 275-degrees F and continue to bake for 1 |
|
|
Hour. |
|
|
Transfer to a wire rack and allow to cool for 3 hours. |
|
|
TOPPING |
| 2 1/2 |
c |
FRESH STRAWBERRIES, chopped |
| 1 |
c |
AMARETTO LIQUEUR |
| 1 |
tb |
GRANULATED SUGAR |
INSTRUCTIONS
** CRUST
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