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1
Preheat oven to 375 degree F.
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2
Use the margarine or butter to grease bottom and sides of a 10-inch springform pan.
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3
Stir together almonds and the 2 tablespoons flour.
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4
Press ground almond mixture onto the bottom of the springform pan.
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5
Set pan aside.
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6
In a heavy small saucepan melt the white chocolate baking squares over very low heat, stirring occasionally.
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7
Set aside to cool slightly.
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8
Meanwhile, in a large mixing bowl beat cream cheese, sugar, the 2 tablespoons flour, the lemon or orange peel, and vanilla with an electric mixer on medium to high speed until combined.
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9
With the mixer running, slowly add the melted white chocolate, beating until combined.
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10
Add eggs all at once, beating on low speed just until combined (do not overbeat).
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11
Stir in milk.
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12
Pour filling into prepared springform pan.
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13
Place springform pan on a shallow baking pan.
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14
Bake about 55 minutes or until center appears nearly set when shaken gently.
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15
Cool cheesecake in pan on a wire rack for 15 minutes.
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16
Use a small metal spatula to loosen cheesecake from sides of pan; cool 30 minutes.
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17
Remove sides of pan; cool cheesecake completely.
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18
Cover and chill for at least 4 hours or up to 48 hours.
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19
Transfer cheesecake to cake stand or dessert platter.
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20
In a small saucepan heat and stir strawberry jelly over low heat until melted.
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21
Remove from heat.
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22
Using a pastry brush, generously brush the jelly over top of the cheesecake.
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23
Arrange berries on cheesecake.
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24
Cover with plastic wrap; chill up to 4 hours before serving.
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25
*Note: Be sure to use the reduced-fat cream cheese.
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26
Fat-free cream cheese won't give you acceptable results for this party-perfect dessert.
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27
Make-Ahead Tip: After glazing the cheesecake, cover and chill up to 4 hours.
