Strawberry Almond Cheesecake

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posted Dec 7, 2011, 7:19 PM by Unknown user [ updated Apr 7, 2018, 6:15 PM by briana davis ]

Jimmy L. Babin
Creative Cajun Cooking

Go to Livingston Parish and visit the Landry-Poche Farm (225) 294-2631 and get
the best Strawberries right off the plant to make this great dessert, but be sure to
pick up some of the finest Strawberry Wine to enjoy while you're making this dish.

Servings: 16
CRUST
12 ounces vanilla wafer cookie
1/8 pound butter (Klienpeter Brand)
FILLING
24 ounces cream cheese (Sure Fine Brand)
1 cup granulated sugar
5 tablespoons corn starch (Sure Fine Brand)
4 each eggs (Sure Fine Brand)
1 tablespoon vanilla extract
2 tablespoons almond extract
2 cups strawberries, pureed
1/4 cup honey (LSU HONEY BEE LAB)
GLAZE
1 1/2 cups strawberries, pureed
2 tablespoons corn starch (Sure Fine Brand)
2 tablespoons lemon juice
1/2 cup granulated sugar (Sure Fine Brand)
10 each strawberries, Large sliced in half
2 ounces almonds, sliced thin

CRUST

Place vanilla wafers in a food processor and run it until it is just crumbs.
Melt butter in a measuring cup and microwave it until just melted.
Drizzle butter into cookie crumbs while processor is running to blend it together.
Place crumbs into a baking pan 9" X 11" X 2" deep, level out crumbs and pack with a spoon until it is level and smooth.
Cover and place in the refrigerator to cool while you're making the filling.

FILLING

Place cream cheese into a bowl then place the bowl into a larger pan of water on the stove so as to create a double boiler effect and heat to 100 degrees F.
Pour in vanilla extract, almond extract, and honey into cream cheese and mix with an electric mixer until smooth.
Mix sugar and corn starch together, pour into cream cheese and mix until smooth.
Pour pureed Strawberries into mixture and mix until smooth.
Pour entire mixture into pan with crust and bake at 350 degrees F. for 45 minutes.
After the 45 minutes bake time turn off oven and slightly vent door to allow to cool slowly for 1 hour to room temperature.

GLAZE

Place Strawberries, lemon juice, corn starch, and sugar in food processor and run at high speed until liquified.
Pour into a sauce pan and cook until it comes to a slow boil, turn off fire, and continue to stir to avoid sticking, then let cool 10 minutes.
Pour over the top of the cheesecake and spread evenly.
Cut the 10 Strawberries in half and let drain for a moment.
Sprinkle sliced almonds over top of glaze and place sliced Strawberries in a decorative manor on top.
Allow to cool to room temperature, then place in refrigerator to cool for 4 hours to 40 degrees F.
Serve with a whipped cream or your favorite topping.

Yield: 16 servings

Per Serving (excluding unknown items): 187 Calories; 6g Fat (29.2% calories from fat); 2g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.

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