3/4 cup ground pecans
3/4 cup graham cracker
3 tablespoons butter,
4 packages (8 ounces
each) cream cheese, softened
1 1/4 cups granulated
1 tablespoon lemon juice
2 teaspoons vanilla
2 cups (16 ounces) sour
1/4 cup granulated sugar
1 teaspoon vanilla
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces)
3 tablespoons lemon
Red food coloring
1 quart whole fresh
Preheat oven to 350 degrees.
Combine pecans, crumbs and butter.
Press onto the bottom of a 10 inch
Beat the cream cheese in a large bowl until
Add eggs, sugar, lemon juice and vanilla.
Spoon over crust.
Bake for 50 minutes or until filling is
Let stand for 15 minutes.
the sour cream, sugar and vanilla.
Spread over cheesecake and return to the
oven for 5 minutes.
Cool to room temperature and refrigerate 24
Several hours before serving, prepare glaze.
In a saucepan, combine cornstarch and water
Add jelly and cook over medium-high heat,
stirring constantly, until jelly is melted
and the mixture has thickened.
Remove from the heat; stir in food coloring
Cool to room temperature.
Just before serving, loosen and remove sides
of spring form pan.
Arrange strawberries on top with pointed
Spoon glaze over berries, allowing some to
drip down sides of cake.
2 1/4 cups graham
cracker crumbs (about 36 squares)
1/3 cup granulated sugar
1/2 cup butter, melted
20 ounces cream cheese,
3/4 cup granulated sugar
1 cup (8 ounces) sour
3 eggs, lightly beaten
2/3 cup lime juice
1 teaspoon vanilla
1 drop green food
Whipped cream and lime
Preheat oven to 375 degrees.
In a bowl, combine cookie crumbs and sugar;
stir in butter.
Press onto the bottom and 1 inch up the side
of a greased 10 inch spring form pan.
Place pan on a baking sheet.
Bake for 8 minutes.
Place pan on a wire rack to cool.
* * Reduce oven heat to 325 degrees *
In a large bowl, beat cream cheese and sugar
Add sour cream and flour; beat well.
Add eggs; beat on low speed just until
Stir in the lime juice, vanilla and food
coloring if desired just until mixed.
Pour into crust.
Return pan to baking sheet.
Bake for 50 to 55 minutes or until center is
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan
cool 1 hour longer.
Remove sides of pan.
Garnish with whipped cream and lime.
Serves 12 - 14