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| | Strawberry Rum Cheesecake
1 cup of graham cracker crumbs
1/4 cup of firmly packed light brown sugar
1/4 cup of butter or margarine, melted
1/4 teaspoon of ground nutmeg
5 packages (8-ounce size) of cream cheese, softened at room temperature
1 1/4 cups of sugar
3 tablespoons of all-purpose flour
1 1/2 teaspoons of pure vanilla extract
1 1/2 half teaspoons of grated orange rind
1/4 cup of milk
6 eggs, at room temperature
2 pints of fresh strawberries, washed and hulled
2/3 cup of strawberry jelly, melted
1 to 3 tablespoons of rum, to taste
Preheat oven to 375ºF. In medium bowl, toss graham crumbs, brown sugar, butter, and nutmeg together. Pres mixture onto bottom of 9-inch springform pan. Bake for 10 minutes. Cool in pan on rack.
Make filling: Preheat oven to 500ºF. In large bowl, with electric mixer at high speed, beat
together cream cheese and sugar until light and fluffy. Blend in flour, vanilla, orange rind, and milk until mixture is smooth. Beat in eggs, one at a time, beating thoroughly after each addition. Pour mixture over baked crumb crust in pan. Bake in preheated oven for 15 minutes. Reduce heat to 250ºF. bake 1 hour longer. Leave cake in oven, with heat turned off and door closed, about 20 minutes. Remove from oven. Cool on rack until room temperature, then refrigerate cake 3 hours or longer.
Prepare strawberry topping: Slice enough dry strawberries to garnish. Arrange sliced and whole strawberries on top of cake.
To glaze: Combine melted strawberry jelly and vodka; cool slightly. Brush strawberries with glaze.
Refrigerate until ready to serve. Serves 12. |
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