Monday, April 13, 2009
Lemon cheesecake with strawberry compote
Make this the day ahead.
Put a roasting pan half full of water into oven. Preheat oven to 350
40 vanilla wafers
3/4 C finely slivered almonds, toasted
1/3 C sugar
1/4 C, plus 2 tbl melted butter
3 8oz packages cream cheese, softened
1 C sugar
1/3 C whipping cream
1/3 C fresh lemon juice
grated rind of 2 lemons
1 C sour cream
1 Tbl lemon juice
1 Tbl sugar
1 tsp grated lemon rind
Crust: Spray a 9" springform pan with Pam.
Put pan onto a piece of heavy duty aluminum foil and mold the foil up the sides of the pan. In a food processor-process ingredients & press evenly over bottom and sides of pan.
Filling: Process cheese and sugar until light and fluffy. Add eggs 1 at a time, processing in between. Add cream, process. Add lemon juice and rind and process well. Pour into crust. Place pan (wrapped in foil) into bain marie (roasting pan full of water). Bake for 15 minutes. Reduce heat to 225 and bake 1 hour and 45 minutes. Cook on rack 5 minutes. (Can be frozen at the point. Defrost to room temperature before proceeding.)
Topping: Combine all ingredients and spread over cake. Bake 5 more minutes. Cook, cover and refrigerate overnight. Unmold and serve.
1 quart of strawberries, Washed, hulled, and chopped
1 cup sugar
juice of half a lemon
Place strawberries & sugar in small saucepan. Bring slowly up to heat and let cook, stirring occassionally, until thick. Remove from heat and add lemon juice. Refrigerate until ready to use.