Prep 30 mins
Cook 1 hr
I've had this recipe for many years and I'm glad that I finally made it! Aunt Marlene got this recipe from her neighbor, Barbara Arnold. You can make it with or without the glaze. My Aunt serves the glaze on the side. I only a had a 10" springform pan and it worked fine. It just made a flatter cake. Note: Flour was not in the original recipe but I added it after reading that it helps prevent cracks!
- 1 1⁄3 cups graham cracker crumbs
- 1⁄4 cup walnuts, finely chopped
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup unsalted butter, melted
- 3 eggs, well beaten
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 1⁄4 teaspoon salt, not kosher salt
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon almond extract
- 3 cups sour cream (1 1/2 pints)
- 3 tablespoons flour
- 1 pint fresh strawberries, hulled (or blueberries)
- 3⁄4 cup water
- 1⁄4 cup water
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 cup sugar
- 1 dash red food coloring, if using strawberries
- Heat oven to 375 degrees and place oven rack in the middle of the oven.
- Throughly mix ingredients for crust.
- Press them into the bottom of a 9" spring form pan (10" ok too). Do sides too if you can.
- Chill the crust about one hour or more.
- Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer at medium speed.
- Now blend in sour cream. Don't over beat the mixture as this causes air to get into the batter and causes cracks later.
- Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan). Do not open the oven within the first 30 minutes of cooking.
- Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours.
- Invert the cake to serve, so that the crumbs are on the top. Serve like this or with the glaze on top or along side.
- For the Glaze: Cook the berries in 3/4 cup water until simmering.
- Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar. Bring to a boil, stir constantly, until thick and clear, a couple of minutes. Add the red food coloring if using strawberries.
- Chill the glaze and coat the top of the cake or serve along side the cake.