| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Home5 |
1 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Graham cracker crumbs |
| 1/3 |
c |
Melted butter |
| 1/2 |
c |
Brown sugar |
| 32 |
oz |
Cream cheese |
| 1 3/4 |
c |
Sugar |
| 3 |
tb |
Lemon juice |
| 2 |
ts |
Vanilla |
| 3 |
tb |
Flour |
| 5 |
|
Eggs |
| 2 |
|
16 oz. baskets fresh strawberries |
| 2 |
c |
Seedless raspberry jelly |
INSTRUCTIONS
Directions: To make the crust, combine the graham cracker crumbs, melted
butter, and brown sugar. Wrap the bottom of a ten inch spring form pan with
foil to avoid leaks. Press the graham cracker mixture into the pan and up
the sides. Bake at 350 degrees for 10 minutes. Allow to cool completely.
For the filling, beat together with a hand mixer the cream cheese, sugar,
lemon juice, and vanilla until smooth. Add the flour and mix well. Add the
eggs and beat until just blended. Pour the batter into the crust and bake
at 350 degrees for 50 minutes or until just set. Refrigerate overnight. To
serve, arrange the hulled strawberries on top of the cake. In a small pot,
warm the raspberry jelly until melted. Brush the strawberries with the warm
jelly.
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