Saturday, April 10, 2010
1 cup graham-cracker crumbs
1/4 cup firmly packed light-brown sugar
1/4 cup butter or margarine, melted
1/4 teaspoon ground nutmeg
5 pkgs (8-oz. size) cream cheese, room temperature, softened
1 1/4 cups sugar
3 tablespoons flour
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons grated orange rind
1/4 cup milk
6 eggs, room temperature
2 pints fresh strawberries, washed and hulled
2/3 cup strawberry or red-currant jelly, melted
1 tablespoon kirsch or rum (I didn't have either so skipped it)
1. Preheat oven to 375 degrees F. In medium bowl, toss graham-cracker crumbs, brown sugar, butter and nutmeg together. Press mixture onto bottom of 9-inch spring-form pan. Bake for 10 minutes. Cool in pan on rack.
2. Make filling: Preheat oven to 500 degrees F. In large bowl, with electric mixer at high speed, beat together cream cheese and sugar until light and fluffy.
3. Blend in flour, vanilla, orange rind and milk until mixture is smooth. Beat in eggs, one at a time, beating thoroughly after each addition.
4. Pour mixture over baked crumb crust in pan. Bake in preheated oven for 15 minutes. Reduce heat to 250 degrees F. Bake 1 hour longer.
5. Leave cake in oven, with heat turned off and door shut, about 20 minutes. Remove from oven.
6. Cool on rack until room temperature, then refrigerate cake 3 hours or longer.
7. Prepare strawberry topping: Slice enough dry strawberries to garnish. Arrange sliced and whole strawberries on top of cake.
8. To Glaze; Combine melted strawberry jelly and kirsch, cool slightly. Brush strawberries with glaze. Refrigerate until ready to serve.
Makes 12 servings.
Here's a picture of the whole cheesecake and her recipe card. The recipe was cut out from some magazine or newspaper and neatly glued to a recipe card. Typical of several recipes in her recipe boxes.