A Little Romantic Cheesecake

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What You Need:

  • 24 ounces cream cheese
  • 4 eggs
  • 2 ¼ cups granulated sugar PLUS
  • ⅔ cup granulated sugar
  • 2 ½ teaspoons vanilla extract
  • 5 teaspoons lemon juice
  • 1 teaspoon lemon peel, freshly grated (optional)
  • 16 graham cracker squares
  • ¼ cup confectioners' sugar
  • 4 tablespoons butter, melted
  • 8 ounces sour cream
  • 6 drops green food coloring
  • 1 tablespoon cornstarch
  • 10 ounces strawberries, crushed
  • 6 drops red food coloring
  • Red silk flowers

How to Make It:

  1. Combine cream cheese, eggs, 1 ¾ cups granulated sugar, 1 ½ teaspoons vanilla, lemon peel and 4 teaspoons lemon juice. Mix for 20 minutes at medium speed with electric mixer.
  2. Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.)
  3. Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350° F oven. Cool for 30 minutes. Frost with sour cream which has been mixed with ½ cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring.
  4. Return to 425° F oven for 7-10 minutes. Chill in refrigerator at least 6 hours.
  5. At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, ⅔ cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly. Cool, pour on cake and chill in refrigerator until cake is to be served. Garnish the hole in the center with silk flowers.