INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
TOPPING
STRAWBERRY GLAZE
Position rack in center of oven and preheat to 350 deg. Lightly butter 9 or
10 inch springform pan. FOR CRUST: Combine walnuts, graham crackers crumbs
and butter. Press compactly onto bottom of pan. FOR FILLING: Beat cream
cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon
juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking
sheet to catch any butter that may drip out. Bake 10 inch cake 40 to 45
minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack
in several areas; it will settle again, cracks will minimize and topping
will cover it up.)Remove from oven and let stand at room temperature 15
minutes. Retain oven temperature at 350 deg. FOR TOPPING: Combine sour
cream, sugar and vanilla and blend well. Cover and refrigerate. When cake
has finished baking, spoon topping over, starting at center and extending
to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let
cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to
3 days. FOR GLAZE: Several hours before serving, wash and hull berries and
let dry completely on paper towels. Combine a little jelly with cornstarch
in saucepan and mix well. Add remaining jelly, Cointreau and water and cook
over medium heat, stirring frequently, until thickened and clear, about 5
minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake
from pan; remove springform. Arrange berries pointed end up over top of
cake. Spoon glaze over berries, allowing some to drip down sides of cake.
Return to refrigerator until the glaze is set.
Source: Dallas Jr. League Cookbook Posted by Ken Strei
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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