Ingredients: |
Ingredients: For crust:
20 whole graham crackers (10 oz total) broken
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1/2 c. packed light brown sugar
For filling:
4 8-oz packages cream cheese, room temperature
1 3/4 cups sugar
3 Tbsp. fresh lemon juice
1 1/2 tsp vanilla extract
Pinch of salt
3 Tbsp flour
5 large eggs
For topping:
2 cups sour cream
3 Tbsp sugar
1/2 tsp vanilla extract
2 16 oz baskets strawberries, hulled
1 18 oz jar strawberry jelly
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Directions: |
Directions:Make crust:
Position rack in center of oven and preheat to 350º. Wrap foil around the outside of 10 inch diameter springform pan with 3" high sides. Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2 3/4 inches up sides of springform pan. Bake crust 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
Make filling:
Beat cream cheese, sugar, lemon juice, vanilla and salt in large bowl until very smooth. Beat in flour. Add eggs and beat until just blended, stopping occasionally to scrape down sides of bowl. Pour batter into crust.
Bake cheesecake until outer 2" edge of cake is puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes. Transfer cake to rack. Cool 10 minutes. Maintain oven temperature.
Make topping:
Whisk sour cream, sugar and vanilla in medium bowl to blend.
Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 minutes. Remove from oven. Run knife between crust and pan.
Cool hot cake in pan on rack. Chill overnight.
Release pan sides from cheesecake. Arrange whole berries, points facing up, on top of cheesecake; cover completely. Stir jelly in heavy small saucepan over medium low heat until melted. Cool to barely lukewarm, about 5 minutes. Brush enough jelly over berries to glaze generously, alloying some to drip between berries.
Cover cake and refrigerate. |
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