Recipe for Strawberry Cheesecake

Ingredients for Strawberry Cheesecake:
Crust
1 10-ounce package shortbread biscuits
5 tablespoons unsalted butter, melted

Filling
10 ounces frozen unsweetened strawberries, thawed with juices reserved
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
3 large eggs
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Topping
1/3 cup strawberry or currant jelly
3 1-pint baskets fresh strawberries, hulled, halved lengthwise

Strawberry Cheesecake preparation instruction:
CRUST:

Preheat oven to 325°F.

Butter a 9-inch-diameter pan with 2 3/4-inch-high sides.

Grind biscuits in processor to coarse crumbs.

Add butter and blend until crumbs are evenly moistened.

Press crumb mixture over bottom and 1 inch up sides of prepared pan.

Bake crust for 8 minutes or until just golden.

Set aside while preparing filling.

Maintain oven temperature.

FILLING:

Puree thawed strawberries and juices in processor until smooth.

Measure 3/4 cup puree; do not wash bowl.

Add cream cheese and sugar to processor.

Blend until smooth.

Using on/off turns, blend in flour.

Add eggs and process until smooth.

Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract.

Process until well blended.

Transfer filling to prepared crust.

Bake cake for about 1 hour 15 minutes or until centre is softly set and edges begin to colour, puff and crack.

Place hot cheesecake on cooling rack.

Refrigerate uncovered on rack until cold, at least 4 hours.

TOPPING:

Using small knife, cut around pan sides to loosen cake; remove pan sides.

Stir jelly in saucepan over low heat until melted.

Arrange berry halves on top of the cheesecake.

Brush with warm jelly to glaze.

Chill at least 1 hour and up to 8 hours.