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Ingredients
- 2 cups soft macaroon cookie crumbs
- 3 T melted butter
- 32 oz softened cream cheese
- 1 cup sugar
- 2T orange zest or lemon
- 2 t orange or lemon juice
- 4 eggs
- 3-4 c of strawberries slice in half
Method
- Pre heat oven 325
- Butter springform pan with butter and then press macaroon cumbs that have been mixed with remaining butter into the bottom of pan. You can use cooking spray if you prefer. Bake for 12 minutes
- In a large bowl beat cream cheese 1 cup sugar and zest. Add the eggs one at a time. Mix well.
- Bake for 55 minutes. Run a sharp knife around the cake to loosen from sides and let cool several hours. Refrigerate minimum 4 hours.
- Macerate strawberries with orange juice and only add sugar if berries and orange juice is not sweet enough. Spread over cheese cake slices after cutting or place on top.
