I can't believe how long I have left it since posting. These little guilt-ridden introductions are so boring, I know, but for me this past month has been crucial. Crucial and vital in so many ways. I have been: talking about my future, building a dream with Marc, talking honestly about our future, arranging classes with our Rabbi, spending time with old friends who it is shameful I haven't seen more often, interviewing, cooking, reading and entertaining no end. In short, I have been rushing through the weekends, running from one place to another with very little time to spare. I have been living, and it feels exhilarating and just great.
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter
1/3 tightly packed brown sugar
pinch ground cinnamon
2 pounds cream cheese
1 1/3 cups sugar
5 large eggs
2 teaspoons pure vanilla extract
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1 can/10 ounces double cream
1/4 cup flour
a few tablespoons of jam and water
Preheat oven t0 325degrees. Line a baking sheet with parchment paper.
For Graham Crust: Toss graham crumbs, butter, brown sugar and cinnamon together in the bottom of a 9 inch springform pan and press firmly into pan bottom. Place on prepared baking sheet.
For Cheesecake Batter, in a mixer bowl blend cream cheese with sugar until well blended. Add eggs and the next 5 ingredients and blend well, still on low speed, about 5 minutes until totally smooth. Pour into springform pan and place in oven. Bake until just set, about 60 to 70 minutes.
Leave to cool and then refrigerate for about 8 hours.
Top with freshly cut strawberries, then put few tablespoons of clear jam in a glass and add a small amount of boiling water. Mix until you have a smooth fairly runny mixture, then brush on using a pastry brush.