24 oz. cream cheese
4 eggs
2 1/4 c. + 2/3 c. granulated sugar
2 1/2 tsp vanilla extract
5 tsp lemon juice
1 tsp lemon peel, freshly grated
16 graham cracker squares (8 full rectangles OR 1 c. crumbs)
1/4 cup confectioners' sugar
4 tbsp butter, melted
8 oz sour cream
6 drops green food coloring
1 tbsp cornstarch
10 oz strawberries, crushed
6 drops red food coloring
Red silk flowers
Combine cream cheese, eggs, 1 3/4 cups granulated sugar, 1 1/2 tsp vanilla, lemon peel and 4 tsp lemon juice. Mix for 20 minutes at medium speed with electric mixer. Crush crackers and combine with confectioners' sugar and melted butter. Press into bottom of 2-piece removable-bottom angel food cake pan to form crust. (Do not line sides of pan with crust.) Pour cheese mixture into pan on top of crust and bake 35-40 minutes in 350 degree oven. Cool for 30 minutes.
Frost with sour cream which has been mixed with 1/2 cup granulated sugar, 1 teaspoon of vanilla extract and green food coloring. Return to 425 degree oven for 7-10 minutes. Chill in refrigerator at least 6 hours. At least 8 hours before cake is to be served, remove from pan. Combine cornstarch, 2/3 cup granulated sugar, 1 teaspoon lemon juice, red food coloring and crushed strawberries in a saucepan. Cook until thick and glossy, stirring constantly.
Cool, pour on cake and chill in refrigerator until cake is to be served. Garnish the hole in the center with silk flowers.
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