Strawberry Glazed Cheesecake

Equipment: Food Processor, Electric Mixer, 9- or 10-inch Springform Pan

Crust:
  • 1 cup ground nuts (pistachios, pecans, walnuts)
  • 1 cup graham crackers
  • 1 teaspoon sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons butter, melted

    • In a food processor, combine nuts, graham crackers, sugar, and cinnamon. Pour in melted butter and process until combined. Place in a 9- or 10-inch spring form pan and cover bottom. If desired, crust can be put on the sides of the pan as well.

    Filling:
  • 4 8-ounce packages cream cheese
  • 4 whole eggs
  • 1 1/4 cups sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon almond extract

    • Preheat oven to 325. In an electric mixer, beat cream cheese until creamy.

    Add eggs and sugar and beat until smooth. Incorporate lemon juice and almond extract. Pour into spring form pan and bake for about 1 hour, or until a skewer inserted into the center comes out fairly clean.

    Topping:
  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

    • Whisk together sour cream, sugar, and vanilla extract until smooth.

    When cheesecake is done baking, pour sour cream mixture over top, smooth with a spatula and bake for 5 minutes. Let cheesecake cool completely.

    Strawberry Glaze:
  • 1 quart large fine strawberries, stemmed, washed,and cut in half
  • 1 12 ounce jar black currant jelly
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water
  • 1/4 cup orange liqueur (Grand Marnier, Cointreau, Triple Sec)

    • Heat black currant jelly until simmering, add cornstarch and heat until thickened. Remove from heat and stir in orange liqueur. Dip strawberries in glaze and decorate cake.