Prep 24 hrs
Cook 1 hr 10 mins
The heading to this recipe says it all! Begin this a day ahead to allow the filling to set in refrigerator overnight.
- 20 whole graham crackers (broken into pieces)
- 1⁄2 teaspoon cinnamon
- 3⁄4 cup cold butter (diced)
- 1⁄2 cup brown sugar, packed
- 4 (8 ounce) packages cream cheese (room temperature)
- 1 3⁄4 cups sugar
- 3 -4 tablespoons fresh lemon juice
- 1 tablespoon vanilla
- 1⁄8 teaspoon salt
- 3 tablespoons flour
- 5 large eggs
- 2 cups sour cream
- 1⁄4 cup sugar
- 2 teaspoons vanilla
- 2 (16 ounce) baskets fresh strawberries (washed, dryed and hulled, leave whole)
- 1 (18 ounce) jar raspberry jelly
- Set oven to 350 degrees.
- Set oven rack to center position).
- Wrap foil around outside of a 10-inch springform pan with 3-inch sides.
- Combine the crackers, cinnamon, cold butter cubes and sugar in a processor.
- Using on/off turns blend until crumbs stick together.
- Press crumbs into bottom and about 2-1/2 inches up the sides.
- Bake for 10 minutes.
- Transfer to a rack and cool while making the filling (leave oven at 350 degrees).
- For the filling; In a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth.
- Add in flour and mix until combined.
- Add in eggs and beat until combined, scraping sides of bowl occasionally.
- Pour the mixture into crust.
- Bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes).
- Transfer to rack to cool for 15 minutes (leave oven set to 350 degrees).
- For topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended.
- Spoon the topping over the cheesecake spreading to the edge of the pan.
- Bake until set (about 5 minutes).
- Place on rack to cool then chill overnight (do not remove from pan).
- The following day; release pan sides from the cold cheesecake.
- Arrange whole berries points facing upwards atop cheesecake to cover completely.
- Stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted.
- Cool to barley lukewarm (about 5 minutes).
- Brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices).
- Slice and drizzle the glaze over the slices.