Categories: Dessert: Cheesecake
Ingredients
- 1 9 inch Junior's sponge cake crust
- Thee 8 oz packages of cream cheese, softened
- 1 1/3 cups sugar
- 3 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- 2/3 cup heavy or whipping cream
- FOR THE MACAROON CRUNCH:
- 1/2 cup chopped blanched almonds
- 1/2 cup chopped walnuts
- 1/3 cup shredded sweetened coconut
- FOR THE STRAWBERRY TOPPING:
- 2 quarts large ripe strawberries
- 1 cup strawberry jam
- 1/2 cup apricot preserves
- 1 tablespoon light corn syrup
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Directions
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Preheat the oven to 350 degrees. Generously butter the bottom and sides of a 9 inch spring-form pan. Wrap the outside in aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.
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Put one package of the cream cheese, 1/3 cup sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs one at a time, beating well after each addition. Beat in the cream just until completely blended. Be careful not to over mix! Gently spoon batter over the crust.
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Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and cool for 2 hours (just walk away-don’t touch it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight, or at least 4 hours
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Meanwhile, make the macaroon crunch. Check that the oven is preheated to 350 degrees and that the water bath has been removed. Toss the nuts and coconut together and spread out on a jelly roll pan or a baking sheet. Toast until crunchy and golden, 10-15 minutes, tossing a couple of times. Set aside to cool.
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Make the strawberry topping. Wash and hull the strawberries, then dry on paper towels. Process one cup of the least attractive strawberries in a food processor until smooth (you need 1/2 cup of puree). Decorate the completely chilled cake, still in the pan, with the remaining whole berries. Starting at the outside edge, arrange them with their tips pointing up, or on their sides, with their tips pointing to the edge. Continue until the top of the cake is completely covered with berries. And for an extra touch, add an extra cluster of berries in the center if you wish.
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Stir the strawberry jelly, apricot preserves, and corn syrup together in a small saucepan until melted. Blend in the 1/2 cup of strawberry puree. In a small cup, completely dissolve the cornstarch in the cold water, then whisk into the glaze mixture. Bring to a simmer and cook until the mixture boils, thickens and turns clear, about 2 minutes. Strain the glaze and drizzle over the berries, covering them completely and letting a little drizzle over the sides. Loosely cover the pan with plastic wrap, making sure it dosn’t stick to the glaze. Refrigerate until the glaze is set, about 2 hours.
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To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Sprinkle a little of the macaroon crunch over the berries. If you like, you can also add a finishing touch of a solid border of crunch around the outside edge of the cake. Return the cake to the fridge until serving time. Slice the cold cake with a sharp straight edged knife, not a serrated one.Cover and refrigerate leftovers. DO NOT FREEZE THIS CAKE!!!