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No-Nonsense Strawberry Cheesecake

(by Natasha Lewis-Clark)


cooking spray

2 c. finely crushed vanilla wafer cookies (about 55 cookies)

1/4 c. butter or margarine, melted

3 packages (8 oz. each) cream cheese, softened

3/4 c. sugar

3 eggs

1 c. whipping cream

2 T. flour

1 t. vanilla

1/2 c. strawberry jam

2 T. confectioners sugar

3 c. (about 1 qt.) strawberries, sliced in half

Preheat oven to 325 F.

Wrap outside of 9-inch springform pan with foil to prevent leaking.

Spray pan with cooking spray.

Mis cookies and melted butter or margarine together.

Press on bottom and 1 inch up sides of pan.

Bake for 6 - 8 minutes, until set.

In electric mixer on medium speed, beat cream cheese until fluffy.

Gradually beat in sugar until smooth.

Beat in eggs, one at a time, just until blended.

On low speed, beat in whipping cream, flour, and vanilla until smooth.

Pour over crust.

Bake 1 hour and 10 minutes. The cheesecake should be set about 2 inches from the edge of the pan, but the center should jiggle slightly when moved.

Loosen edge of pan with knife or small metal spatula.

Turn oven off and let cheesecake remain in oven with door open about 30 minutes.

Remove to cooling rack for 30 minutes, then refrigerate overnight.

Heat jam and confectioners sugar over low heat.

Add sliced strawberries.

Move cheesecake from pan to serving plate and arrange strawberries on top.


(Read Say What?, the story that accompanies this recipe.)

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