Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Sauce
3 pints strawberries, hulled, halved
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
Bring all ingredients to boil in heavy large saucepan over high heat. Reduce heat to medium-low and
simmer until mixture has thick syrup consistency, stirring occasionally, about 1 hour. Cool. (Can be
prepared 2 days ahead. Cover and refrigerate.)
Crust
1/4 cup packed dried apricots (about 1 1/2 ounces)
1/4 cup water
1/3 cup granulated sugar
2 large egg whites
2 1/4 cups shredded unsweetened coconut, toasted, (about 5 ounces)
Bring apricots and water to boil in heavy small saucepan. Cover, remove from heat and let stand until
fruit is soft, about 30 minutes. Drain apricots and pat dry. Place in processor, add sugar and egg
whites, process until mixture has thick fluffy consistency, and apricots are minced, scraping down sides
of work bowl occasionally. Add 1/2 cup coconut and process until minced. Transfer mixture to medium
bowl, stir in remaining coconut. Freeze until firm, about 20 minutes.
Position rack in center of oven and preheat to 350 degrees F. Wrap heavy-duty foil around outside of
9-inch springform pan with 2 3/4-inch sides. Spoon coconut mixture into prepared pan. Wrap plastic
wrap around fingertips and press mixture evenly over bottom and 2 inches up sides of pan to form
crust. Bake until light brown, about 15 minutes. Remove from oven; maintain oven temperature.
Filling
1 1/2 pounds cream cheese, room temperature
1 1/4 cups granulated sugar
1/4 teaspoon salt
3/4 cup sour cream
1 tablespoon dark rum
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3 large eggs
1 1/2 pint baskets strawberries, hulled, halved
lengthwise, stems intact fresh mint sprigs, optional
Using electric mixer, beat cream cheese, sugar and salt in large bowl until smooth. Add sour cream,
rum, lemon juice and vanilla extract; beat until well blended. Add eggs and beat just until blended.
Transfer to crust.
Bake cheesecake until brown, puffed and firm in center, about 1 hour. Cool cake in pan on rack 10
minutes. Cut around pan sides to loosen crust. Cool. Cover and refrigerate overnight.
To serve, cut around pan sides to loosen cake. Release pan sides. Arrange berry halves and mint leaves
over top of cake. Serve with strawberry sauce.
Strawberry Cheesecake in Macaroon Crust 283
Makes 10 to 12 servings.
Ultimate Cheesecakes
Strawberry Cheesecake in Macaroon Crust 284

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