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Yield:
6 Servings
Ingredients:
| 1 cup |
GRAHAM CRACKER CRUMBS |
| 1/4 cup |
GRANULATED SUGAR |
| 2 tbl |
BUTTER (unsalted), softened |
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In a small mixing bowl, combine the crumbs, sugar, and |
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Butter. Blend well with fingers, fork, or pastry blender. |
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Press onto the bottom of a well-buttered springform pan. |
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Chill for 30 minutes. |
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FILLING |
| 2 lb |
CREAM CHEESE, softened |
| 1/2 cup |
GRANULATED SUGAR |
| 1 cup |
HEAVY CREAM |
| 6 x |
EGGS |
| 3 tbl |
LEMON JUICE |
| 1/2 tsp |
BRANDY or BRANDY EXTRACT |
| 1 cup |
SOUR CREAM |
| 1 tbl |
VANILLA EXTRACT |
| 2 tbl |
ALL-PURPOSE FLOUR, sifted |
| 1 cup |
FRESH STRAWBERRIES, chopped |
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In a large bowl, beat the cream cheese, sugar, and cream |
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Until smooth. Add the eggs, one at a time, making sure that |
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The mixture is smooth and creamy. Fold in the strawberries. |
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Pour mixture into the chilled pan and bake in a pre-heated |
| 425 x |
Degree F oven for 15 minutes, then reduce the |
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Temperature to 275-degrees F and continue to bake for 1 |
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Hour. |
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Transfer to a wire rack and allow to cool for 3 hours. |
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TOPPING |
| 1/2 cup |
FRESH STRAWBERRIES, chopped |
| 1 cup |
AMARETTO LIQUEUR |
Instructions:
Instructions: ** CRUST
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