Prep 1 hr
Cook 45 mins
This receipe appeared in a Bon Appetit in the 80's. I borrowed the magazine to I don't know who and lost track of it. Then I bought the 2nd edition of Dayton's, Hudson's and Marshall Field's "Pot-luck", and there it was! I've been asked for this recipe repeatedly, and now can share again. Tip: 9 inch springform pan can be substitued for 10 inch pan. Bake 50-55 minutes.
- 3⁄4 cup coarsely ground walnuts
- 3⁄4 cup fine graham cracker crumbs
- 3 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 4 eggs
- 1⁄4 cup sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla
- 2 cups sour cream
- 1⁄4 cup sugar
- 1 teaspoon vanilla
- 1 quart medium strawberry
- 12 ounces red raspberry jelly
- 1 tablespoon cornstarch
- 1⁄3 cup Grand Marnier or 1⁄3 cup triple sec
- 1⁄4 cup water
- Heat oven to 350°F.
- In medium bowl, thoroughly combine crust ingredients. Press firmly on bottom of lightly buttered 10" springform pan.
- In large mixer bowl, beat cream cheese until smooth. Add remaining filling ingredients, beat thoroughly. Spoon over crust. Place pan on cookie sheet to catch any butter that might drip out. Bake 40-45 minutes. (Cheesecake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it.) Remove from oven and let stand at room temperature for 15 minutes. Keep oven on at 350°F.
- In medium bowl, combine topping ingredients until well blended. Spoon topping over cheesecake, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Cool. Refrigerate cheesecake for at least 24 hours, preferably 2-3 days.
- Several hours before serving, wash, hull and completely dry strawberries on paper towels.
- In small saucepan, combine a little jelly with cornstarch; mix well. Add remaining jelly, liqueur and water. Cook and stir over medium heat until mixture thickens and is clear (about 5 minutes). Cool to lukewarm, stirring occasionally.
- Using knife, loosen cheesecake from pan; remove springform. Arrange berries, pointed sides up, over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate until glaze is set.
Hi there is a small mistake in the ingredients, the original recipe calls for 1 1/4 cup of sugar , i have been making this cheesecake for years , i personally always cut down on the sugar to about 3/4 of a cup. Thanks
This was one of Bon Appetit's top 5 dessert recipes! Love it! This is our go-to cheesecake.