Cheesecake with glazed strawberries and strawberry sauce

Generously butter an 8 by 3 inch cake pan.

Dust the inside of the pan with ground almonds through a small sieve, as if flouring a cake pan.

Mix the softened cream cheese with the heavy cream and sugar until smooth.

Mix in the lightly beaten eggs first, then the lemon and orange zest and the vanilla extract, until smooth.

Pour into the prepared cake pan; there is no crust.

Set the cake pan in a slightly larger pan and pour boiling water three quarters of the way up the cake pan. Bake at 325F for two hours, adding more boiling water when necessary.

Turn the oven off and leave the door ajar until the cheesecake has cooled completely, so it holds its structure without cracks.

In a saucepan over medium-high heat, dissolve the sugar in the water without stirring, just swirling. Once clear, bring to a rapid boil and cover for three minutes.

At around 250F, dunk each whole strawberry on a bamboo skewer into the syrup, coating only the red part, not the green.

Set the glazed strawberries on a greased baking pan to set.

Hull the quart of strawberries and slice them thinly.

Combine the sliced strawberries with close to a cup of sugar and about three tablespoons of lemon juice for the sauce.

Heat some of the sauce with strawberries in a pan and cook it down until syrupy and it coats the back of a spoon.

Run a knife around the cheesecake, invert it, then re-invert onto a platter; listen for the cake to drop.

Decorate with a splash of strawberry sauce in the center and the glazed strawberries on top.