Ingredients
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
Directions
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.