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Crust
1 cup graham cracker crumbs 250 mL
1/4 cup firmly packed light-brown sugar 60 mL
1/4 cup butter, melted 60 mL
Filling
1-1/2 lb cream cheese, room temperaure, softened 680 g
1-1/4 cups sugar 300 mL
3 tbsp all purpose flour 45 mL
1-1/2 tsp pure vanilla extract 7 mL
1-1/2 tsp grated orange rind 7 mL
1/4 cup milk 60 mL
6 eggs, room temperature 6
Strawberry topping
4 cups fresh strawberries, washed and hulled 1 L
2/3 cup strawberry jelly, melted 150 mL
1 tbsp Kirsch 15 mL
Crust
Preheat oven to 375°F/190°C. In a bowl, toss graham cracker crumbs, brown sugar and butter together. Press mixture onto bottom of 9-in/21-cm springform pan. Bake for 10 minutes. Cool in pan on rack.
Preheat oven to 500°F/260°C.
Filling
In a large bowl, with electric mixer at high speed, beat together cream cheese and sugar until light and fluffy.
Blend in flour, vanilla, orange rind and milk until mixture is smooth. Beat in eggs, one at a time, beating thoroughly after each addition.
Pour mixture over baked crumb crust in pan. Bake in preheated oven for 15 minutes. Reduce heat to 250°F/120°C. Bake 1 hour longer.
Leave cake in oven, with heat turned off and door shut, about 20 minutes. Remove from oven.
Cool on rack until room temperature, then refrigerate cake for several hours.
Strawberry topping
Arrange strawberries on top of cake.
Combine melted strawberry jelly and Kirsch, cool slightly. Brush strawberries with glaze.
Refrigerate until ready to serve.
1 cup graham cracker crumbs 250 mL
1/4 cup firmly packed light-brown sugar 60 mL
1/4 cup butter, melted 60 mL
Filling
1-1/2 lb cream cheese, room temperaure, softened 680 g
1-1/4 cups sugar 300 mL
3 tbsp all purpose flour 45 mL
1-1/2 tsp pure vanilla extract 7 mL
1-1/2 tsp grated orange rind 7 mL
1/4 cup milk 60 mL
6 eggs, room temperature 6
Strawberry topping
4 cups fresh strawberries, washed and hulled 1 L
2/3 cup strawberry jelly, melted 150 mL
1 tbsp Kirsch 15 mL
Crust
Preheat oven to 375°F/190°C. In a bowl, toss graham cracker crumbs, brown sugar and butter together. Press mixture onto bottom of 9-in/21-cm springform pan. Bake for 10 minutes. Cool in pan on rack.
Preheat oven to 500°F/260°C.
Filling
In a large bowl, with electric mixer at high speed, beat together cream cheese and sugar until light and fluffy.
Blend in flour, vanilla, orange rind and milk until mixture is smooth. Beat in eggs, one at a time, beating thoroughly after each addition.
Pour mixture over baked crumb crust in pan. Bake in preheated oven for 15 minutes. Reduce heat to 250°F/120°C. Bake 1 hour longer.
Leave cake in oven, with heat turned off and door shut, about 20 minutes. Remove from oven.
Cool on rack until room temperature, then refrigerate cake for several hours.
Strawberry topping
Arrange strawberries on top of cake.
Combine melted strawberry jelly and Kirsch, cool slightly. Brush strawberries with glaze.
Refrigerate until ready to serve.
