This classic New York-style cheesecake gets an update with vanilla and strawberries. Choose small uniform-size berries.
- Portion size 20 servings
- Credits : Canadian Living Magazine: May 2007
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.)
Nutritional facts Per each of 20 servings: about
- Sodium 200 mg
- Protein 6 g
- Calories 307.0
- Total fat 22 g
- Cholesterol 87 mg
- Saturated fat 13 g
- Total carbohydrate 25 g
- Iron 8.0
- Folate 13.0
- Calcium 7.0
- Vitamin A 20.0
- Vitamin C 50.0