Cheesecake with Strawberry Sauce
5 eight-ounce packages cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
9 large eggs (or 8 extra large), room temperature
1/2 pint heavy whipping cream, room temperatureIn the bowl of a standing mixer, add cream cheese, sugar and vanilla until thoroughly combined; about three minutes. Scrape down sides of bowl. Add eggs, one at a time, while beating at medium speed. Fold in heavy cream with a rubber spatula.
Pour mixture into a 10" springform pan and immediately place in a preheated 500 degree oven for 15 minutes. Turn down the oven to 200 degrees for 40 minutes. Make sure the middle is done by pressing on it with your finger, it should bounce back slightly to the touch. If it doesn't feel done continue to bake and check it every five minutes.
Cool completely and place in the refrigerator overnight. To unmold, run a knife around the edge of the pan and release.
*Note...because this a crustless recipe, it's possible your springform pan might leak slightly in the beginning. So before preheating the oven place a piece of aluminum foil on your the rack (nothing heavier) and as soon as you pour the batter in the pan, place it in the very hot oven.
1-1/2 cups sliced fresh strawberries
1 Tablespoon lemon juice
3/4 cup red currant jelly
1/4 cup framboise
Slice strawberries and drizzle with lemon juice. In a small saucepan add jelly and framboise and bring to a boil. Remove from heat and cool completely before adding the strawberries. Place in the refrigerator and serve over cheesecake. Top with whipped cream if desired.