Mary's strawberry cheesecake

12 Servings

Ingredients

Quantity Ingredient
¼ pounds Butter; softened
½ cup Macadamia nuts; chopped
⅞ cup Flour
3 tablespoons Brown sugar
3 packs (8 oz) cream cheese; softened
1 cup Sugar
1 tablespoon Vanilla extract
2 teaspoons Lime juice; fresh
3 larges Eggs
2 pints Strawberries; fresh
¾ cup Sugar
2 tablespoons Cornstarch
½ Lime; juice of
Red food coloring; optional

Directions

CRUST

FILLING

STRAWBERRY GLAZE

CRUST Mix all ingredients in 10 inch spring ring form pan. Place pan a notch above the middle of the oven and broil at 350 degrees. Stir often until mixture is slightly browned and consistency of corn meal. Remove from oven and pat mixture down until even and firm in bottom of the pan. Be careful not to burn the crust! FILLING Beat cream cheese. Add sugar gradually. Add eggs one at a time, beating well after each addition. add vanilla and lime juice. Bake 25 minutes at 350 degrees. Cool to room temp before adding glaze. STRAWBERRY GLAZE Place 1 cup strawberries in blender.

Cover and puree. Slice remaining strawberries and arrange on top of cheese cake. Set aside. Place sugar and cornstarch in small pan. Add puree, lime juice and coloring, very slowly. Cook over medium heat until thick. DO NOT overcook! Pour glaze carefully over strawberries. Place in refrigerator for 8 hours before serving. Easily serves 12. Me ke aloha, Mary NOTES : If strawberries are not in season, leave the cheesecake au natural! OR for a really elegant dessert, top it off with my Cheesecake Top Hat! You'll never eat a better cheese cake with or without the strawberry glaze or the Top Hat! I use fresh limes from the yard. You can use lemons if you so desire, but the limes are far superior! Hope your family enjoys it as much as mine does! Recipe by: Mary Spero

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Oct 16, 1997

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