for crust : 2 cups vanilla wafers or chocolate wafers
½ cup sifted confectioner's sugar
7 tbsp melted butter
1 tspn cinnamon
for filling :
5 x 8 oz pkg cream cheese, at room temperature
½ tspn vanilla
grated zest of 1 lemon
3 tbsp lemon juice
1¾ cup sugar
3 tbsp flour
¼ tspn salt
5 eggs
2 egg yolks
¼ cup heavy cream
large fresh strawberries
Preparation & Cooking Instructions
For crust: In food processor, crush cookies until very fine. Place rest
of ingredients into the processor bowl; mix until well blended. Pat the crumb
mixture into and up the sides of a 9" springform pan or a pie shell, set aside.
For filling: Preheat oven to 450°F. In a large bowl or food processor,
beat cream cheese until light and fluffy. Add vanilla, lemon zest and juice.
In small bowl, mix sugar, flour and salt together; add to cheese mixture.
Add eggs and egg yolks, a tbsp at a time, beating after each addition. Gently
stir in the cream. Pour batter into crust-line pan. Bake for 12 minutes; reduce
heat to 300°F and continue baking for 55 minutes, or until center tests
done. Remove from oven.
Allow to cool for 30 minutes, then loosen sides of the cake with a spatula.
When cake has cooled for about an hour, remove from pan. Chill at least 2
hours before serving.
Garnish with fresh strawberry slices. Cut lengthwise into thin slices and
spread around the edge of the cake in a fan-like pattern.
