---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: KURANT CHEESECAKE - ABSOLUT
  Categories: Cheesecakes
       Yield: 12 servings
  
 -----------------------------------CRUST-----------------------------------
   1 3/4 c  GRAHAM CRACKER CRUMBS             1/4 c  GRANULATED SUGAR
     1/2 c  WHOLE BLANCHED ALMONDS,             9 T  SWEET BUTTER, MELTED
            FINELY CHOPPED                
 
 ----------------------------------FILLING----------------------------------
       3 pk 8OZ CREAM CHEESE                  3/4 c  HEAVY CREAM
     1/2 c  GRANULATED SUGAR                  1/4 c  ABSOLUT KURANT VODKA
       3 lg EGGS                                2 t  PURE VANILLA EXTRACT
 
 ----------------------------------TOPPING----------------------------------
     1/2 c  STRAWBERRY JELLY                1 1/2 pt FRESH STRAWBERRIES, 
 							CLEANED & HULLED
       1 T  ABSOLUT KURANT VODKA              
  
  MAKE THE CRUST:
   
   1. POSITION A RACK IN THE CENTER OF THE OVEN & PREHEAT TO 325~. CUT 
 OUT TWO 15x12 PIECES OF HEAVY-DUTY FOIL AND WRAP THEM AROUND THE BOTTOM 
 AND SIDES OF A 9 SPRINGFORM PAN.
   2. IN A MEDIUM BOWL, COMBINE THE GRAHAM CRACKER CRUMBS, ALMONDS, SUGAR 
 & MELTED BUTTER. PAT THE MIXTURE EVENLY ONTO THE BOTTOM & SIDES OF THE
   PREPARED PAN. REFRIGERATE THE CRUST WHILE YOU PREPARE THE FILLING.
   
   MAKE THE FILLING:
   
   3. IN THE 4 1/2 QT BOWL OF A HEAVY-DUTY ELECTRIC MIXER USING THE 
 PADDLE ATTACHMENT, BEAT THE CREAM CHEESE AT LOW SPEED FOR 30 TO 45 
 SECONDS, UNTIL CREAMY. INCREASE THE SPEED TO MEDIUM AND GRADUALLY ADD 
 THE SUGAR, ONE TABLESPOON AT A TIME. BEAT UNTIL BLENDED, ABOUT 1 MINUTE 
 MORE. BEAT IN THE EGGS, ONE AT A TIME, SCRAPING DOWN THE BOWL AS 
 NECESSARY. AT LOW SPEED, BEAT IN THE CREAM, ABSOLUTE KURANT VODKA AND 
 VANILLA AND MIX UNTIL THOROUGHLY BLENDED, ABOUT 1 MINUTE. SCRAPE DOWN 
 THE SIDE OF THE BOWL AND BEAT UNTIL SMOOTH. SCRAPE THE BATTER INTO THE 
 CHILLED CRUST.
   4. PLACE THE CHEESECAKE IN A ROASTING PAN AND PLACE THE PAN IN THE 
 OVEN. POUR HOT WATER INTO THE ROASTING PAN SO THAT THE WATER COMES 
 HALFWAY UP THE SIDE OF THE SPRINGFORM PAN. BAKE THE CHEESECAKE FOR 65 TO 
 75 MINUTES OR UNTIL FIRM. REMOVE THE SPRINGFORM PAN FROM THE ROASTING 
 PAN AND PLACE IT ON A WIRE RACK TO COOK FOR ONE HOUR. REFRIGERATE THE 
 CHEESECAKE FOR AT LEAST 3 HOURS BEFORE PREPARING THE TOPPING.
   
   MAKE THE TOPPING:
   
   5. IN A MICROWAVEABLE GLASS MEASURING CUP, PLACE THE STRAWBERRY JELLY.
   HEAT IN MICROWAVE ON HIGH FOR 1 MINUTE, STIRRING ONCE UNTIL THE JELLY 
 HAS MELTED. STIR IN THE ABSOLUT KURANT VODKA.
   6. REMOVE THE CHEESECAKE FROM THE REFRIGERATOR AND REMOVE THE SIDE OF 
 THE SPRINGFORM PAN. ARRANGE THE STRAWBERRIES OVER THE TOP OF THE CAKE,
   COVERING IT COMPLETELY. USING A PASTRY BRUSH, BRUSH THE STRAWBERRIES
   GENEROUSLY WITH THE STRAWBERRY/KURANT GLAZE. SPRINKLE THE TOP OF THE  
  CAKE WITH TOASTED ALMONDS, IF DESIRED.
  
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