Strawberry Cheese Cake
|Coarsely ground walnuts||3⁄4 Cup (12 tbs)|
|Finely crushed graham crackers||3⁄4 Cup (12 tbs), finely crushed|
|Melted butter||3 Tablespoon|
|Cream cheese||32 Ounce (4 Packages, 8 Ounce Each)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Red raspberry jelly||12 Ounce (1 Jar)|
|Cointreau||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Position rack in center of oven and preheat to 350°.
Lightly butter 9 or 10-inch spring-form pan.
Crust: Combine all ingredients and press compactly on bottom of pan.
Filling: Beat cream cheese in large bowl until smooth.
Add all remaining filling ingredients; beat thoroughly.
Spoon over crust.
Set pan on baking sheet and bake 50 to 60 minutes.
Remove from oven and let stand 15 minutes.
Retain oven temperature.
Topping: Combine all ingredients and blend well.
Cover and refrigerate.
Spoon over cake after baking.
Return to oven and bake 5 minutes.
Let cool and refrigerate for at least 24 hours.
Glaze: Combine a little jelly with cornstarch in saucepan; mix well.
Add remaining jelly, Cointreau and water.
Cook over medium heat, stirring until thick and clear.
Loosen cake from pan.
Arrange berries on top and spoon glaze over berries.
Make a roll of dough and refrigerate for several hours.
Slice and bake at 350° until done.
Hope you enjoy them! This recipe was handed down by my Grandma Cain.