AND THE WINNER IS...
Carrie Rottenborn, who contributed a recipe to our blog last week and got to pick a cookbook from our impressive selection. Her choice: "The Best Light Recipes," by the editors of Cook's Illustrated magazine.
If you'd like to win a cookbook, simply enter a recipe in our comment section below. This week, we're looking for recipes that use one of our favorite spring treats, strawberries. To inspire you, here's a recipe from one of our giveaway books, "The Bon Appetit Cookbook." Check back next week to see if you've won; we'll ask you for your contact information so we can arrange for you to come in and choose your cookbook.
STRAWBERRY-TOPPED CHEESECAKE WITH GRAHAM CRACKER CRUST
This cake requires overnight refrigeration, so make it a day before you intend to serve it.
20 whole graham crackers, broken
1/2 cup (1 stick) unsalted butter, diced
1/2 cup packed golden brown sugar
4 8-ounce packages Philadelphia bran cream cheese, room temperature
1 3/4 cups sugar
3 tablespoons fresh lemon juice
1 tablespoon vanilla extract
1/8 teaspoon salt
3 tablespoons all-purpose flour
5 large eggs
2 cups sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 16-ounce containers strawberries, hulled
1/2 cup strawberry or raspberry jelly
For crust: Position rack in center of oven and preheat to 350 degrees. Finely grind graham crackers in a processor. Add butter and sugar, using on/off turns; process until moist crumbs form. Using plastic wrap as aid, press crumbs over bottom and 2 3/4 inches up sides of a 10-inch diameter springform pan with 3-inch-high sides. Bake crust 8 minutes. Transfer to rack and cool while making filling. Maintain oven temperature.
For filling: Using electric mixer, beat cream cheese, sugar, lemon juice, vanilla and salt in a large bowl till very smooth. Beat in flour. Add eggs and beat just until blended, stopping occasionally to scrape down sides of bowl.
Pour filling into crust and bake until outer 2-inch edge of cake is puffed and slightly cracked, center is just set and top is brown in spots -- about 50 minutes. Transfer to cake rack. Cool 10 minutes. Maintain oven temperature.
For topping: Whisk sour cream, sugar and vanilla in medium bowl to blend. Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 minutes. Remove from oven. Run knife between top edge of crust and pan sides to loosen. Cook cake completely in pan on rack. Cover and refrigerate overnight.
Release pan sides from cheesecake. Arrange strawberries, points facing up, atop cheesecake, covering completely. Stir jelly in a heavy small saucepan over medium-low heat. Cool to barely lukewarm about 5 minutes. Brush enough jelly over berries to glaze generously.