Lemon, Lime And Orange Cheesecake With Almond Crumb Crust And Strawberry Sauce

LEMON, LIME AND ORANGE CHEESECAKE 
WITH ALMOND CRUMB CRUST 

AND STRAWBERRY SAUCE         

Serves 8 to 10.

Ingredients:

Crust:                                                                          

3/4 cup slivered, toasted 

3/4 cup graham cracker crumbs 

3 T. powdered sugar 

5 T. unsalted butter, melted

Filling:

3-8 oz. pkg. cream cheese, softened

1 cup sugar

3 large eggs

1/4 cup fresh lemon juice

2 tsp. lemon zest

1 tsp. lime zest

1 tsp. orange zest

Strawberry Sauce:

4 cups coarsely chopped strawberries

1/4 cup sugar

1/4 cup water

1 tsp. cornstarch

Zest of 1 orange

Directions:

1. Preheat oven to 350 degrees. For crust, finely grind nuts, cracker crumbs and powdered sugar in the food processor. Add melted butter and pulse until combined. Press crumbs onto bottom and 1/2 inch up sides of a 9-inch springform pan. Chill while making filling.

2. For filling, using electric mixer beat cream cheese until fluffy. Slowly add sugar and beat until smooth. Add eggs one at a time, beating 30 seconds after each. Mix in lemon juice and all the zests.

3. Pour filling into crust. Bake until outer 2 inch portion of top is set and center looks slightly glossy and is barely set, 45 to 55 minutes. Run a knife around sides of pan to loosen. Cool on a rack to room temperature. Cover; chill overnight. Release pan sides to serve.

4. To make Strawberry Sauce,

Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky-- it will thicken as it cools down. Cool and then refrigerate until cold.

Tip: This can also be done with all lemon zest and juice and a hazelnut crust.