Strawberry  Cheesecake









3/4 cup ground pecans

3/4 cup graham cracker crumbs

3 tablespoons butter, melted






4 packages (8 ounces each) cream cheese, softened

4 eggs

1 1/4 cups granulated sugar

1 tablespoon lemon juice

2 teaspoons vanilla extract






2 cups (16 ounces) sour cream

1/4 cup granulated sugar

1 teaspoon vanilla extract






2 tablespoons cornstarch

1/4 cup water

1 jar (12 ounces) strawberry jelly

3 tablespoons lemon juice

Red food coloring (optional)

1 quart whole fresh strawberries, hulled





Preheat oven to 350 degrees.


Combine pecans, crumbs and butter.

Press onto the bottom of a 10 inch springform pan.

Set aside.





Beat the cream cheese in a large bowl until smooth.

Add eggs, sugar, lemon juice and vanilla.

Beat well.

Spoon over crust.


Bake for 50 minutes or until filling is almost set.

Let stand for 15 minutes.





Combine the sour cream, sugar and vanilla.

Spread over cheesecake and return to the oven for 5 minutes.


Cool to room temperature and refrigerate 24 hours.


Several hours before serving, prepare glaze.

In a saucepan, combine cornstarch and water until smooth.

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 if desired.


Cool to room temperature.


Just before serving, loosen and remove sides of spring form pan.


Arrange strawberries on top with pointed ends up.

Spoon glaze over berries, allowing some to drip down sides of cake.


Serve immediately.



Serves 12






Lime  Cheesecake






2 1/4 cups graham cracker crumbs (about 36 squares)

1/3 cup granulated sugar

1/2 cup butter, melted






20 ounces cream cheese, softened

3/4 cup granulated sugar

1 cup (8 ounces) sour cream

3 tablespoons all-purpose flour

3 eggs, lightly beaten

2/3 cup lime juice

1 teaspoon vanilla extract

1 drop green food coloring (optional)

Whipped cream and lime slices





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 until smooth.

Add sour cream and flour; beat well.

Add eggs; beat on low speed just until combined.

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 almost set.

Cool on a wire rack for 10 minutes.


Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.


Refrigerate overnight.


Remove sides of pan.


Garnish with whipped cream and lime.


Refrigerate leftovers.



Serves 12 - 14





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