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RECIPES

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Condensation? Cracked Glass? Rotted Wood?

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Combine graham cracker
crumbs, sugar, cinnamon and salt.
Pour butter into crumbs and mix
until it holds shape when lightly
pressed into a ball. Press the mix-
ture evenly across the bottom of
the pan.
Beat the cream cheese and
sugar together until smooth,
scraping the bowl down at least
once. Whisk the cornstarch and
heavy cream together and add to
cream cheese. Beat for 1 minute.
Beat eggs and vanilla into cream
cheese mixture, and beat until
smooth. Pour batter into prepared
pan. (If using a springform pan,
seal the outside bottom with a
sheet of aluminum foil.) Place
cheesecake into a 9x13 cake pan
and pour at least 1-inch of warm
water around the base of the cake.
Bake for 1 hour and 45 minutes,
until the center is firm to the
touch. Keep the oven door ajar for
15 minutes, letting the cake rest
and finish baking. Drain water
and let cake cool at room temper-
ature for 3 0 minutes. Refrigerate
cake until completely cool, then
remove from pan by pouring warm
water over the bottom. Yield: One
8-inch cake.

STRAWBERRY MODENA
SAUCE

1 lb. fresh strawberries,
hulled and quartered
1 c. sugar
2 T balsamic vinegar
2 T. water
1 1/2 t. cracked black pepper
1/2 t. vanilla

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24 • mAY 2002 • STYLE AllHE JN

Combine all ingredients in a
sauce pan; bring to a boil and
skim the surface. Reduce heat
and simmer until mixture thick-
ens, 30-35 minutes. Skim surface
as necessary and stir to ensure it
doesn't stick to the pan. Cool in a
shallow pan, then transfer to a
storage container and keep refrig-
erated. Yield: 3 cups.