My daughter hosted a baby shower on Friday (yikes, my daughter’s friends are having babies…how did I get so old????), and the mom to be requested a cheesecake. Of course, I jumped at the chance to make one. I sampled this gorgeous dessert years back when I was chairing the faculty Christmas luncheon at my son’s high school. It was a show stopper…and delicious, too. I knew the group would love it…and they did!!! Many had seconds, claiming it was the best cheesecake they’d ever had…and there was just one slice left on the plate.
I was delighted to be interviewed by one of my sweet blogger friends, Nancy, of Spicie Foodie. I hope you’ll pop over and check it out; and while you’re there, browse her beautiful site…she’s constantly inspiring me with her artistic photography and wonderful dishes.
- Adapted from Bon Appetit
- 20 whole graham crackers (10 ounces), broken into pieces
- 3/4 cup (1 1/2 sticks) cold butter, diced
- 1/2 cup brown sugar
- 4 8-ounce packages of cream cheese, at room temperature
- 1 3/4 cups sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon vanilla
- Pinch of salt
- 3 tablespoons flour
- 5 eggs, at room temperature
- 2 cups sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
- Fresh strawberries, hulled (I used 32 ounces)
- Jar of red currant jelly (or raspberry jelly)
- Preheat oven to 350º. Add graham crackers, butter and brown sugar to food processor and pulse till crumbs start to stick together. Press crumbs on bottom and most of the way up the sides of a 10 inch springform pan with 3 inch sides. Bake 10 minutes. Cool on rack. Keep oven on while preparing filling.
- With paddle attachment, beat cream cheese, sugar, lemon juice, vanilla and salt together till very smooth, scraping down edges of bowl as needed. Add flour and mix till combined. Add eggs, one at a time, just till incorporated, scraping down sides of bowl as needed.
- Pour batter into crust and bake about 55 minutes. Center should be just set and top will be puffed and brown in spots. Cool on rack for 10 minutes while preparing topping. Keep oven on.
- Mix sour cream, sugar and vanilla. Spread over top of cake, stopping just short of the edge. Bake for 5 minutes. Run knife around perimeter of cheesecake. Allow to cool on rack, then cover and chill overnight.
- Before serving, release sides of springform pan. Arrange whole berries, pointed sides up, over top of cheesecake. Gently melt jelly in microwave, then allow to cool to lukewarm. Brush over top of berries to glaze. Berries may be glazed up to 6 hours before serving. May serve with extra glaze if desired.