Provincetown Portuguese Cookbook

Doces

Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Joyce Perry Strong

At Christmas, Joyce has been known to make up to 25 of these extra rich and creamy, award-winning cheesecakes as gifts for lucky family members and friends. Prepare it the day before serving.

Crust:

11/2 cups crushed graham crackers

1/4 tsp. cinnamon

1/2 cup ground pecans or slivered almonds

1/4 cup butter, softened

1/2 cup sugar

Mix the ingredients together and press into a 10" springform pan. Set aside.

Filling:

4-8 oz. packages cream cheese

6 eggs

1/2 pint heavy cream

1/3 cup sour cream

1 tsp. vanilla

2 cups confectioner's sugar

2 tbsp. lemon juice

2 tbsp. flour

Topping:

1 box of frozen strawberries, defrosted

1 cup of fresh strawberries, sliced

With the ingredients at room temperature begin by beating the cream cheese until it is creamy. Add the eggs, one at a time, beating thoroughly after each addition. Slowly add the other ingredients and beat until smooth. Pour into the prepared crust and bake in a 325° oven for 50 minutes. Do not over bake. Turn the oven off and leave the cake in the oven another hour with the door closed. Remove and allow the cake to cool. Chill and slice the next day. Mix the berries together and serve over each slice.

Serves 12.