See part 1
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with
plastic wrap and refrigerate until it’s completely cold, at least 4 hours
or overnight. Remove the sides of the springform pan.
6. Slide the cake off of the bottom of the pan onto a serving plate. Or if
you wish, simply leave the cake on the removable bottom of the pan and
place it on a serving plate. If any cake is left over, cover it with
plastic wrap and store in the refrigerator.
Directions for the Fresh Strawberry Cheesecake:
1. Preheat the oven to 350 F and butter a 9-inch springform pan. Make and
bake the sponge cake layer. Make the cheesecake filling and bake the cake
as for Junior’s Famous No. 1 Pure Cream Cheesecake. Transfer the baked cake
to a wire rack to cool, about 1 hour.
2. While the cake is baking and cooling, make the macaroon crunch: Spread
the nuts and coconut on a baking sheet and toast in a 350 F oven until
golden and crunchy, about 10 to 15 minutes. Set the crunch aside to cool.
3. To prepare the strawberries: Wash, hull, and sort through the
strawberries, then pat them dry with paper towels. Starting at the outside
edge of the cheesecake, arrange the berries on their sides, in rows, with
ends pointing toward the edge of the cake. Continue until the top of the
cake is completely covered by strawberries.
4. Now make the strawberry topping: Melt the strawberry jelly and apricot
preserves together in a small saucepan over medium-low heat. Strain and
drizzle the warm jelly over the berries.
5. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge of
the cheesecake, covering the berries around the outside edge. Loosely cover
the entire cake with plastic wrap, being careful not to let the glaze stick
to the wrap.
6. Refrigerate the cake until it’s completely cold, at least 4 hours or
overnight. Remove the cake from the pan and serve it chilled. Wrap any
leftover cake in plastic wrap and store in the refrigerator.
Yields
1 servings
