Cheesecake 101

Heat oven to 350 F with oven rack in middle position. Lightly grease sides of your springform pan.

For the berries:

Clean, hull and chop the strawberries and put them into a bowl. Add zest, 1 tablespoon sugar and 1/2 teaspoon lime juice.

For the crust:

Combine biscuits, sugar, cinnamon and melted butter in the bowl of your food processor and pulse until it forms fine crumbs. Press crumbs into bottom of the prepared pan.

For the filling:

Beat cream cheese in bowl with a mixer on medium speed until creamy and free of lumps. Scrape down sides of bowl. Gradually add sugar, scraping sides of bowl occasionally, and beat until smooth. Reduce mixer speed to low and add egg. Add vanilla and lime juice and beat just until smooth.

Pour half the batter into the crust and smooth the top, add strawberries and then the remaining batter. Run the tip of a sharp knife to give it a swirl affect.

Bake at 350 F for 35 to 40 minutes or until cake at the edges is set and center still jiggles. Turn off the oven and let the cheesecake remain in the oven for an hour. Remove cheesecake from oven. Run a small metal spatula around the edge to help prevent cracks. Let it cool to room temperature before refrigerating. Plan to refrigerate for at least 4 hours.

To serve, release sides of springform pan and place cheesecake on serving plate. Dip knife into warm water and wipe dry before cutting slices. Garnish with strawberries.