Cheesecake with Roasted Strawberries
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/4 cup melted margarine
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup eggs (2 large or 3 medium)
3/4 teaspoon vanilla extract
1 (16 ounce) container sour cream
1/2 cup sugar
1 teaspoon vanilla
roasted strawberries (recipe follows)
- Combine graham cracker crumbs, 1/4 cup sugar and melted margarine.
- Press into bottom of 9" springform pan.
- Combine softened cream cheese, 1/2 cup sugar, eggs and 3/4 teaspoon vanilla.
- Blend until smooth and pour over crust.
- Bake at 375 degrees for 20 minutes.
- Cool 10 minutes.
- Meanwhile, combine sour cream, 1/2 cup sugar and 1 teaspoon vanilla.
- Blend well.
- Spread over cream cheese layer and bake for 10 minutes at 475 degrees.
- Cool at least 5 hours or overnight in refrigerator.
- Cut cheesecake into 8 pieces
- Top with roasted strawberries and whipped topping.
ROASTED STRAWBERRIES
1 tablespoon unsalted butter
3 tablespoons granulated sugar
16 strawberries, whole
1 cup heavy cream -- chilled
2 tablespoons amaretto
mint leaves for garnish
- Preheat the oven to 450 degrees F.
- In an ovenproof skillet just large enough to hold the strawberries in one layer, melt the butter in the oven 2 to 3 minutes.
- Watch carefully so that it does not burn.
- Remove the skillet from the oven and stir in 2 tablespoons of the sugar; the mixture will be grainy.
- Add the berries, tossing to coat them.
- in a single layer.
- Roast, stirring and turning once or twice, until the berries just begin to soften and the sugar melts, about 5 minutes.
- Gently roll the roasted berries in the pan syup to coat, then let them cool for about 5 minutes in the skillet.
- Meanwhile, whip the cream with the amaretto and the remaining granulated sugar just until soft peaks form.
- Divide the cream among each cheesecake piece.
- Arrange the lukewarm berries in the cream, pointed ends up.
- Using a teaspoon, dribble the pan syrup over the cream.
- garnish with fresh mint leaves