This was one of my more ambitious cheesecakes, and it was so fancy, no one realized it was homemade. We were housesitting, and until then, I’ve never had access to a food processor, a stand mixer, a microwave, and a tart pan all in the same kitchen!
3/4 C fine graham cracker crumbs
2/3 C flour
1/3 C powdered sugar
1/2 t salt
7 T cold butter, cut into small pieces
Preheat oven to 350. Spray a 9-inch tart pan (fluted sides, removable bottom) with cooking spray.
In a food processor with the metal s-blade, combine everything but the butter and process. Then add the butter and pulse until the texture resembles cornmeal. Do not overprocess the butter.
Press into the bottom and sides of the pan and bake for about 20 minutes, until golden brown.
Cool on wire rack for about 15 minutes.
1/2 C whipping cream, divided
1-1/2 t plain gelatin
1/4 C sugar
8 oz cream cheese
1 T lemon juice
1/4 C strawberry jam
Pour 1/4 C of the cream into a glass measuring cup. Add the gelatin and stir. Let stand for 5 minutes, then microwave for about half a minute until the cream bubbles and the gelatin dissolves.
Pour the remaining 1/4 C of cream into a stand mixer, add sugar, and beat at medium-high until it holds stiff peaks (3 or 4 minutes). Add the cream cheese and beat at low speed until combined, less than a minute. Add lemon juice and salt and beat again for about a minute. Keep the sides of the bowl scraped with a spatula.
Whip this mixture for about 3 minutes, then add the gelatin mixture and beat for an additional couple of minutes.
In a small bowl, combine 1/4 C of the filling with the strawberry jam.
Spread the remainder of the filling in the cooled crust.
Put the strawberry mixture into a zip-lock bag, close the top, and use scissors to cut a small corner from the bottom. Squeeze the strawberry mixture over the cheesecake in a zig-zag motion, then take a toothpick and draw it through at right angles to form a pattern.
Place the cheesecake on a cookie sheet or flat plate (to keep from dislodging the removable bottom of the pan). Freeze for about 15 minutes before serving.
Garnish with strawberries after you remove it from the freezer (otherwise they get hard as rocks).