Serves 16 to 20
Butter, for greasing the pan
FOR THE COOKIE CRUST
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
Yolk of 1 large egg
4 tablespoons (1/2 stick) unsalted butter, at room
FOR THE CAKE
5 packages (8 ounces each) cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
1/4 teaspoon pure vanilla extract
5 large eggs, at room temperature
Yolks of 2 large eggs,
at room temperature
1/4 cup heavy (whipping) cream, at room temperature
FOR THE GLAZED STRAWBERRIES
1 1/2 to 2 pints fresh strawberries
1/2 cup apricot jam
2 tablespoons brandy or water
!. Preheat the oven
to 400°F. Butter the bottom and sides of a 9-inch springform pan. Separate the
sides from the bottom of the pan.
2. Prepare the
crust: Combine all the crust ingredients in a food processor and process until
the mixture forms a ball. Press one third of the dough evenly over the bottom
of the prepared springform pan. Bake until golden, 8 to 10 minutes. Remove the
bottom crust from the oven and set it aside on a wire rack.
3. Press the
remaining two thirds of the dough evenly over the sides of the springform,
reaching about three fourths of the way up. Reattach the sides to the
crust-lined bottom. Place the pan in the refrigerator.
4. Raise the oven
temperature to 500°F.
5. Prepare the cake:
Beat the cream cheese, sugar, flour, both zests, and the vanilla with an
electric mixer on high speed, just to blend. Reduce the speed to medium and
beat in the eggs and egg yolks, one at a time, beating well and scraping the
bowl well after each addition. Reduce the speed to low and add the cream,
beating just until combined.
6. Scrape the batter
into the prepared crust and bake for 10 minutes. Reduce the oven temperature to
250°F and bake for 1 hour. Let the cheesecake cool in the pan set on a wire
7. While the
cheesecake is cooling, prepare the strawberries: Rinse and hull the berries, and thoroughly
pat them dry; set them aside. Combine the jam and the brandy in a small, heavy
saucepan over medium heat, and heat until the preserves melt. Force the mixture
through a sieve, and set it aside to cool.
8. When the
cheesecake has completely cooled, arrange the strawberries in concentric
circles on top, beginning at the outside edge. Brush the glaze over the
berries. Refrigerate, covered, overnight.
9. Just before
serving, remove the springform sides.