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1
Crust:
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2
Combine first five ingredients. Press evenly in the bottom of a 9-inch spring form pan. Bake at 350 for 10 minutes. Set aside.
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3
Cake:
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4
With electric mixer, blend cream cheese, sour cream, and ricotta cheese until very smooth. Add eggs, one at a time, blending thoroughly after each addition. Add 3 Tbsp cornstarch, cake flour, sugar, vanilla, lemon juice and 1 stick melted butter, and blend thoroughly. Pour the batter into the prepared graham cracker crust. Carefully slide the pan into a preheated 350 oven. Bake one hour, and turn off the oven, leaving the cake inside. for an additional two hours. The cake will continue to bake as the oven cools down. Cracks in the top of the cake are normal. Top with fresh strawberries and a glaze, or a different topping of your choosing.
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5
Strawberry Glaze:
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6
Several hours before serving the cake, wash and hull the berries, and dry completely on paper towels. Combine a little jelly with the 1 Tbsp cornstarch in a small saucepan and mix well. Add the remaining jelly, Cointreau, and water, and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally to help cooling.
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7
Remove cake from springform, and place on a serving plate. Arrange the berries pointed end up over top of the cake. Spoon the glaze over the berries, allowing some to drip down the sides of the cake. Chill until set.
