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Add a photoServings: 12
Ingredients
- 3/4 c. coarsely grnd walnuts
- 3/4 c. finely crushed graham crackers
- 3 T melted unsalted butter
- 4 (8 ounce) pkg. room temperature cream cheese
- 4 large eggs
- 1 1/4 c. sugar
- 1 T fresh lemon juice
- 2 teaspoon vanilla
- 2 c. lowfat sour cream
- 1/4 c. sugar
- 1 teaspoon vanilla
- 1 quart. med. strawberries
- 1 (12 ounce) jar red raspberry jelly
- 1 T cornstarch
- 1/4 c. pulp free orange juice
- 1/4 c. water
Directions
- Position rack in center of oven and preheat to 350 degrees lightly butter 9 or possibly 10 inch springform pan.Crust: Put together walnuts, graham cracker crumbs and butter. Press completely onto bottom of pan.
- Filling: Beat cream cheese in large bowl of electric mixer till smooth. Add in large eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.
- Set pan on baking sheet to catch any butter than may dip out. Bake 10 inches cake 40 to 45 min or possibly 9 inch cake 50 to 55 min. (Cake may rise slightly and crack in several area; it will settle again, cracks will minimize and topping will cover it up.) Remove from oven and let stand at room temperature.
- TOPPING: Put together lowfat sour cream, sugar and vanilla and blend well. Cover and chill. When cake has finished baking, spoon topping over starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 min longer. Let cool then chill cheese cake at least 24 hrs or possibly preferably 2 to 3 days.
- GLAZE: Several hrs before serving, wash and hull berries and let dry completely on paper towels. Put together a little jelly with cornstarch in saucepan and mix well. Add in remaining jelly, orange juice and water and cook over medium heat stirring frequently till thickened and clear about 5 min. Cool to lukewarm, stirring occasionally.
- Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator till set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 12 servings | |
| Calories 640 | |
| Calories from Fat 350 | 55% |
| Total Fat 39.81g | 50% |
| Saturated Fat 20.56g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 403mg | 17% |
| Potassium 312mg | 9% |
| Total Carbs 64.88g | 17% |
| Dietary Fiber 2.0g | 7% |
| Sugars 49.35g | 33% |
| Protein 9.25g | 15% |
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