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STRAWBERRY CHEESE CAKE IN MACAROON CRUST
Serves 10 to 12
For the sauce:
3
1-pint baskets strawberries, hulled, halved
1/2 cup sugar
2 teaspoons
fresh lemon juice
For the crust:
1/4 cup dried apricots
1/4 cup water
1/3 cup sugar
2 large egg whites
21/4 cups shredded unsweetened
coconut, toasted
For the filling:
1 1/2 pounds cream cheese, soft
1 1/4 cups sugar
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon
dark rum
1 teaspoon fresh lemon juice
2 teaspoons vanilla extract
3
large eggs
1 1/2 pints fresh strawberries, hulled, halved lengthwise
Sauce:
In
a heavy large saucepan, bring all ingredients to a boil. Simmer to a thick
syrup consistency, about 1 hour. Cool.
Crust:
Boil apricots and water.
Remove from heat. Let stand until fruit is soft. Drain apricots and pat dry.
Place in food processor. Add sugar and egg whites and process apricots are
minced. Add 1/2 cup coconut and process until minced.
Transfer mixture to a
medium bowl. Stir in remaining coconut. Freeze until firm.
Wrap heavy-duty
foil around outside of 9-inch springform pan with 23/4-inch high sides. Spoon
coconut mixture into pan. Spread over bottom and 2 inches up sides of pan to
form crust. Bake crust until golden brown, about 15 minutes.
Filling:
Using electric mixer, beat cream cheese, sugar and salt in large bowl until
smooth. Add sour cream, rum, lemon juice, and vanilla and beat until well
blended.
Add eggs and beat until blended. Transfer to crust.
Bake
cheese cake until brown, and firm in center, about 1 hour. Cool cake in pan on
rack 10 minutes
Cut around pan sides to loosen cake. Release pan sides.
Arrange berry halves over top of cake. Garnish with mint, if desired.
Serve
with strawberry sauce.
