| RECIPE METHOD
FOR CRUST: Preheat an oven to 350 degrees F. Grease a springform
pan 9 1/2 inches in diameter and 3 inches deep with butter. In a
bowl, combine the crumbs, sugar and melted butter, breaking up any
large crumbs and mixing well. Firmly press the mixture evenly over
the bottom and about 2 inches up the sides of the prepared pan.
FOR FILLING: In a large bowl, break the cream cheese into pieces.
Using an electric mixer set on medium speed, beat until soft and
creamy, about 3 minutes. Add the sugar and beat until the mixture
is smooth, 1-2 minutes. Add the eggs, one at a time, beating well
after each addition. Reduce the speed to low and beat in the sour
cream, flour, vanilla and lemon zest and juice until thoroughly
Remove 1 cup of the batter and place it in a small mixing bowl.
Add the strawberry jam, mixing thoroughly, and then gently mix in
the chopped strawberries. Pour this mixture into the rest of the
batter and stir just until incorporated. Pour into the prepared
pan and jiggle the pan until the batter is level.
Bake for 1 hour. Turn off the heat and allow the cheesecake to
rest undisturbed in the oven until set, about 30 minutes longer.
Transfer to a rack and let cool. Cover and chill overnight before
Just before serving, run a knife around the pan sides to loosen
the cake. Release the pan sides and place the cake on a plate. Arrange
the whole berries evenly around the top, marking a slice with each
Recipe reprinted by permission of Weldon Owen. All rights reserved.