Strawberry Vanilla Cheesecake

By The Canadian Living Test Kitchen

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This recipe makes 20 servings

Nutritional Info
Per each of 20 servings: about	-
cal	307307 cal
pro	6 g6g pro
total fat	22 g22g total fat
sat. fat	13 g13g sat. fat
carb	25 g25g carb
fibre	1 g1g fibre
chol	87 mg87mg chol
sodium	200 mg200mg sodium
% RDI:	-
calcium	77 calcium
iron	88 iron
vit A	2020 vit A
vit C	5050 vit C
folate	1313 folate

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This classic New York-style cheesecake gets an update with vanilla and strawberries. Choose small uniform-size berries.

Ingredients

1 vanilla bean 1 1vanilla beanvanilla beans
3 3pkg (each 8 oz/250 g) pkg (each 8 oz/250 g)cream cheese, softened
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
3 eggs 3 3eggeggs
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 pinch salt 1 1pinch pinchsalt
1-1/2 cups sour cream 1-1/2 1-1/2cups cupssour cream
Crust:
1-1/2 1-1/2cups cupschocolate wafer cookie crumbs
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
Topping:
1 cup sour cream 1 1cup cupsour cream
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
6 cups strawberries 6 6cups cupsstrawberrystrawberries
1 tsp gelatin 1 1tsp tspgelatin
1 tbsp water 1 1tbsp tbspwater
1/3 cup seedless raspberry jam 1/3 1/3cup cupseedless raspberry jam
1 1tsp tsporange-flavoured liqueur, (optional)

Preparation

Grease bottom of 9-inch (2.5 L) springform pan; line side with parchment paper. Set on large square of heavy-duty foil; press foil up side of pan.

Crust: In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.

Split vanilla bean in half lengthwise, scrape out seeds and reserve. In large bowl, beat cream cheese until smooth; beat in sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla bean seeds, lemon juice and salt. Beat in sour cream. Pour over crust.

Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 325°F (160°C) oven until shine disappears and edge is set yet centre still jiggles slightly, about 1-1/4 hours.

Topping: Combine sour cream, sugar and vanilla; spread over cheesecake. Bake for 10 minutes. Turn off oven. Let cake stand in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Cut tops off strawberries. Place strawberries, cut side down, in concentric circle on top of cake.

In small bowl, sprinkle gelatin over water; let stand for 5 minutes to soften. In saucepan, stir together raspberry jam, softened gelatin, and liqueur (if using); heat over low heat, stirring, until melted and smooth, about 2 minutes. Brush over strawberries. Refrigerate until set, about 30 minutes. (Make-ahead: Refrigerate for up to 6 hours.)

Source : Canadian Living Magazine: May 2007