Kurant Cheesecake

• 1 3/4 cups graham cracker crumbs
• 1/4 cup sugar granulated
• 1/2 cup almonds blanched, whole, finely chopped
• 9 tablespoons butter, unsalted melted
• 24 OZ cream cheese
• 3/4 cup heavy whipping cream
• 1/2 cup sugar granulated
• 1/4 cup vodka kurant
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup strawberry jelly
• 1 1/2 pints strawberries fresh, cleaned and hulled
• 1 tablespoon vodka kurant

1. IN A MEDIUM BOWL, COMBINE THE GRAHAM CRACKER CRUMBS, ALMONDS, SUGAR AND MELTED BUTTER.
2. PAT THE MIXTURE EVENLY ONTO THE BOTTOM AND SIDES OF THE PREPARED PAN.
3. REFRIGERATE THE CRUST WHILE YOU PREPARE THE FILLING.
4. PLACE THE CHEESECAKE IN A ROASTING PAN AND PLACE THE PAN IN THE OVEN.
5. POUR HOT WATER INTO THE ROASTING PAN SO THAT THE WATER COMES HALFWAY UP THE SIDE OF THE SPRINGFORM PAN.
6. BAKE THE CHEESECAKE FOR 65 TO 75 MINUTES OR UNTIL FIRM.
7. REMOVE THE SPRINGFORM PAN FROM THE ROASTING PAN AND PLACE IT ON A WIRE RACK TO COOK FOR ONE HOUR.
8. REFRIGERATE THE CHEESECAKE FOR AT LEAST 3 HOURS BEFORE PREPARING THE TOPPING.
9. REMOVE THE CHEESECAKE FROM THE REFRIGERATOR AND REMOVE THE SIDE OF THE SPRINGFORM PAN.
10. ARRANGE THE STRAWBERRIES OVER THE TOP OF THE CAKE, COVERING IT COMPLETELY.
11. USING A PASTRY BRUSH, BRUSH THE STRAWBERRIES GENEROUSLY WITH THE STRAWBERRY/KURANT GLAZE.
12. SPRINKLE THE TOP OF THE CAKE WITH TOASTED ALMONDS, IF DESIRED.

graham cracker crumbs, sugar, almonds blanched, butter, cream cheese, heavy whipping cream, sugar, vodka kurant, eggs, vanilla, strawberry jelly, pints strawberries, vodka kurant

Taken from recipeland.com/recipe/v/kurant-cheesecake-47772 (may not work)