| If you think chocolate covered | | | | For the cheesecake, slice cream cheese |
| strawberry is tastes like a piece of | | | | into small pieces and place in food |
| heaven, wait till you taste the | | | | processor or blender with the three |
| chocolate covered strawberry cheesecake. | | | | eggs, 3/4 cup sugar, 1 1/2 cup sour |
| To make this delight, you need the | | | | cream, 4 1/2 teaspoons flour, 1 1/2 tsp |
| following ingredients: | | | | vanilla and three tablespoons of |
| * 48 graham cracker squares -- ground | | | | liqueur. Blend this rich mixture. Pour |
| * 1/2 cup sugar | | | | them into the crust making sure it is |
| * 1 cup butter -- melted | | | | less than half of the height. Now spoon |
| * 4 teaspoons Grand Marnier | | | | the strawberry layer onto the cheesecake |
| * 1 teaspoon cinnamon | | | | and cover all areas except the crust. |
| * 1 quart fresh strawberries -- stemmed | | | | Now pour the rest of batter over the |
| * 1/2 cup confectioners' sugar | | | | strawberry layer with care. |
| * 4 tablespoons Grand Marnier | | | | Bake on cookie sheet at 350 degrees for |
| * 2 teaspoons cornstarch | | | | 70 to 75 minutes. When the centre of the |
| * 2 teaspoons water | | | | cake no longer shakes, turn off the oven |
| * 24 ounces cream cheese -- softened | | | | and leave your cake in it for an hour. |
| * 3 eggs | | | | After an hour, remove from oven, cover |
| * 3/4 cup sugar | | | | with plastic wrap and refrigerate |
| * 1 1/2 cup sour cream | | | | overnight. Remove the cake from pan the |
| * 4 1/2 teaspoons flour | | | | next day and set aside. |
| * 1 1/2 teaspoon vanilla | | | | In the meantime, you may prepare the |
| * 3 tablespoons Grand Marnier | | | | chocolate glaze by melting chocolate and |
| * 2 ounces unsweetened chocolate | | | | one teaspoon of butter in a double |
| * 1 teaspoon butter | | | | boiler. Add one cup of confectioners' |
| * 1 cup confectioners' sugar -- sifted | | | | sugar and three tablespoons of water and |
| * 3 tablespoons water | | | | mix well. Beat the mixture with a whisk |
| * 1/2 cup whipped cream -- chilled | | | | until it is smooth. Apply the warm |
| * 2 tablespoons confectioners' sugar | | | | chocolate over the cheesecake then leave |
| * 1 tablespoon Grand Marnier | | | | to chill till the glaze hardens. |
| To make the crust, mix graham cracker | | | | To prepare the whipped cream, place 1/2 |
| crumbs, sugar, butter, four teaspoons of | | | | cup of whipped cream, two tablespoons of |
| liqueur and cinnamon onto the bottom and | | | | confectioners' sugar and one tablespoon |
| sides of a greased 10" spring form pan. | | | | of liqueur in a chilled bowl. Using |
| Chill it in a refrigerator. | | | | chilled beaters, whip the cream until |
| For the strawberry layer, puree | | | | stiff. |
| strawberries, confectioners' sugar and | | | | Spoon the cream into a pastry bag with a |
| four tablespoons of liqueur in a blender | | | | small rosette tip and use the cream to |
| and place in top of a double boiler. | | | | decorate the finished cheesecake. For |
| Then add cornstarch and water and cook | | | | the final touch, serve the cake with |
| until thick, stirring to mix them well. | | | | whole, fresh strawberries. |
| Cool the puree to room temperature. | | | | |