• 130minutes
  • 592calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs

  2. 1/4 cup sugar

  3. 2 tablespoons unsalted butter , softened

  4. 2 lbs cream cheese , softened

  5. 1 1/2 cups sugar

  6. 1 cup heavy cream

  7. 6 eggs

  8. 3 tablespoons lemon juice

  9. 1/2 teaspoon brandy extract

  10. 1 cup sour cream

  11. 1 tablespoon vanilla extract

  12. 2 tablespoons all-purpose flour , sifted

  13. 1 cup chopped fresh strawberries

  14. 1 quart strawberry , sliced

  15. 1 cup amaretto liqueur

  16. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

  1. You will also need: 9-inch springform pan.

  2. To prepare crust place graham crackers, sugar and butter in a small mixing bowl. Blend well with fingers or a pastry blender. Press into the bottom of a well-buttered 9" springform pan. Chill in the freezer or refrigerator for about 30 minutes while you prepare the batter and strawberries.

  3. In a large bowl, beat the cream cheese, sugar and heavy cream until smooth. Add the eggs, one at a time, making sure that the mixture is smooth after beating in each egg.

  4. Add the lemon juice, brandy extract, sour cream, vanilla, and flour and continue beating until very smooth and creamy.

  5. Fold in the chopped strawberries. Pour the mixture into the chilled springform pan that you have placed on a cookie sheet (the batter will come to the top of the pan so do not be alarmed).

  6. Bake in a preheated 425° oven for 15 minutes, then reduce the temperature to 275° and continue to bake for 1 hour.

  7. Transfer to a wire rack and allow to cool for 3 hours. While the cake is cooling, marinate the sliced strawberries in the Amaretto and sugar for about 3 to 4 hours.

  8. Arranges the slices decoratively on top of the cooled cheesecake and bake in a 350° oven for 7 minutes.

  9. Transfer to a wire rack and allow to cool completely for 2 hours. Remove the sides of the springform pan and refrigerate overnight.

  10. Remove the cake from the refrigerator for at least 2 hours before serving.


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