Diana's Desserts - www.dianasdesserts.com

Strawberry Cheesecake with Fresh Strawberry Sauce

Servings: 12-14 servings
1-1/2 cups graham cracker crumbs
3 tablespoons (1.5 oz/42g) melted butter
2 8oz. packages (1 lb/453 grams) cream cheese
1 cup granulated sugar, divided
2/3 cup all-purpose flour
4 eggs, separated
2 tablespoons grated lemon peel
2 teaspoons vanilla extract
1 cup sour cream
3 pints strawberries, washed, dried and stems removed
4 teaspoons lemon juice
1/4 cup red currant jelly, melted

Preheat oven to 300 degrees F (150 degrees C).

In medium bowl mix graham cracker crumbs and melted butter. Press onto bottom and 2 inches up sides of lightly greased 9-inch (23cm) springform pan; set aside.

To Make Filling:
In mixer bowl beat cream cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream to blend thoroughly.

In another bowl, beat egg whites until stiff but not dry; fold into cream cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.

Meanwhile, to make sauce, in blender or food processor puree 2 pints of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.

To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. cut cake into wedges; serve with sauce.

Makes one 9-inch cheesecake (12-14 servings)

Nutritional Information Per Serving: 244 calories; 8 g protein; 8 g fat; 38 g carbohydrate; 73 mg cholesterol; 203 mg sodium.

Source: California Strawberry Commission
Date: September 30, 2004