Directions (continued)
- In a large bowl, beat the cream cheese until smooth. Add the sugar,
- lemon juice and vanilla; beat well. Add eggs; beat on low speed just
- until combined. Spoon over crust. Place pan on a baking sheet.
- Bake at 350° for 45-50 minutes or until the center is almost set.
- Remove from the oven and let stand 15 minutes (leave oven on). For
- topping, combine all the ingredients; spoon around edge of
- cheesecake. Carefully spread over filling. Bake 5 minutes longer.
- Cool pan on a wire rack for 10 minutes. Carefully run a knife around
- the edge of pan to loosen; cool 1 hour longer. Refrigerate
- overnight.
- Several hours before serving, prepare glaze. In a saucepan, combine
- cornstarch and water until smooth; add jelly. Bring to a boil over
- medium-hight heat; cook and stir for 1-2 minutes or until jelly is
- melted and glaze is thickened. Remove from the heat; stir in orange
- juice and food coloring if desired. Cool to room temperature.
- Just before serving, remove sides of pan. Arrange strawberries on top
- of cheesecake with pointed ends up. Spoon glaze over berries,
- allowing some to drip down sides of cake. Refrigerate leftovers.
- Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 442 calories, 22 g fat (11 g saturated fat), 126 mg cholesterol, 159 mg sodium, 55 g carbohydrate, 2 g fiber, 6 g protein.