CHEESECAKE—FRESH STRAWBERRY SAUCE

Strawberry shortcake for dinner—a once a year treat.  The two rows of strawberries had filled jars and jars of strawberry jam, sent baskets of berries to friends and neighbors, and made a big hit with strawberry ice cream at the Fourth of July picnic.  As the short season ended, the strawberry shortcake dinner was a happy tradition.  Just 1 pint of berries can make a wonderfully decadent topping for this small size almond cheesecake—with its simple shortbread crust.  Have all cheesecake ingredients at room temperature.

Crust:

• ½ cup flour
• ¼ cup sugar
• 3 tblsp melted butter

Combine all ingredients until mixture looks like damp sand.  Butter a 9” X 5” loaf pan and line with parchment, with paper overhang on 9” sides.  Press crust into bottom of pan—bake at 350’, 15 minutes.  Let cool completely.

Cheesecake:

• 1 ½ 8 oz. pkgs cream cheese  (12 0z)
• 1/3 cup sugar
• 2 eggs
• ½ cup sour cream
• 1 tsp almond extract

With hand mixer, mix cream cheese and sugar until smooth.  Beat in eggs and extract until thoroughly mixed.  Pour into pan and bake at 350’ until the top is set and cake barely jiggles in center—about 40 minutes.  Cool in pan for 2 hours.

Sauce:

• 1 pint strawberries
• 1/3 cup sugar
• 2 tsp orange liqueur

Hull berries, cut into pieces, combine with sugar in small saucepan.  Bring to high simmer and cook, stirring frequently, until sauce thickens.  Mash gently.  Remove from heat and add liqueur.  Use immersion blender for a few seconds for a smoother sauce if desired.   

The Kitchen Hive