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Add a photoServings: 12
Ingredients
- 3/4 c. grnd walnuts
- 3/4 c. crushed graham crackers
- 3 T melted butter
- 4 (8 ounce) cream cheese, softened
- 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. strawberries
- 1 (12 ounce) red raspberry jam
- 1 T cornstarch
- 1/4 c. Cointreau
- 1/4 c. water
Directions
- Position rack in center of oven and preheat to 350 degrees. Lightly butter 9 or possibly 10 inch spring form pan.CRUST: Put together walnuts, graham crackers and butter. Press into bottom of pan.
- FILLING: Beat cream cheese with electric mixer till smooth. Add in large eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet. Bake 40 to 50 min (usually longer). Remove from oven and let stand at room temperature 15 min. Retain oven temperature at 350 degrees.
- TOPPING: Put together lowfat sour cream, sugar, vanilla; blend well. Cover and chill. When cake is finished, spoon topping over cake. Return to oven, bake 5 min longer. Let cool, chill at least 24 hrs, preferably 2 or possibly 3 days.
- GLAZE: Wash and hull berries and let dry on paper towels. Put together a little jelly with cornstarch in saucepan. Cook over medium heat till thick and clear, stirring occasionally. Cool to lukewarm. Arrange berries on cake, spoon sauce on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 12 servings | |
| Calories 637 | |
| Calories from Fat 344 | 54% |
| Total Fat 39.15g | 49% |
| Saturated Fat 20.49g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 411mg | 17% |
| Potassium 314mg | 9% |
| Total Carbs 64.43g | 17% |
| Dietary Fiber 1.9g | 6% |
| Sugars 48.55g | 32% |
| Protein 9.16g | 15% |
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