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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
3/4 cup coarsely ground walnuts
3/4 cup finely chopped graham crackers
3 tbsp melted butter
Filling
4 (8 oz) pkg cream cheese, room temperature
4 eggs, one at a time, beating after each addition
1 1/4 cups sugar
1 tbsp lemon juice
2 tsp vanilla extract
Topping
2 cups sour cream
1/2 cup sugar
1 tsp vanilla extract
Glaze
1 quart medium strawberries
12 oz jar red saspberry jelly
1 tbsp cornstarch
1/4 cup Cointreau
1/4 cup water
Preheat oven to 350. Lightly butter and 9 or 10 inch springform pan. For crust, combine ingredients and pressing firmly on bottom of pan.
Fillling: Beat cream cheese until smooth. Add remainig ingredients and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that my drip out. Bake 10 inch cake 40-45 minutes or a 9 inch cake 50-55 minutes. Remove from oven and let stand at room temperature for 15 minutes. Retain oven temperature to 350.
Topping. Combine topping ingredients; cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool; refrigerate at least 14 hours or preferably 2-3 days.
Glaze. For serveal hours before serving, wash and hull berries and let dry completely on paper towels. Combine remaining glaze ingredients in a saucepan and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.
Using a knife, loosen cake from pan; remove from springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerate until glaze is set.
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STRAWBERRY GLAZED CHEESE CAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
3/4 cup coarsely ground walnuts
3/4 cup finely chopped graham crackers
3 tbsp melted butter
Filling
4 (8 oz) pkg cream cheese, room temperature
4 eggs, one at a time, beating after each addition
1 1/4 cups sugar
1 tbsp lemon juice
2 tsp vanilla extract
Topping
2 cups sour cream
1/2 cup sugar
1 tsp vanilla extract
Glaze
1 quart medium strawberries
12 oz jar red saspberry jelly
1 tbsp cornstarch
1/4 cup Cointreau
1/4 cup water
Preheat oven to 350. Lightly butter and 9 or 10 inch springform pan. For crust, combine ingredients and pressing firmly on bottom of pan.
Fillling: Beat cream cheese until smooth. Add remainig ingredients and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that my drip out. Bake 10 inch cake 40-45 minutes or a 9 inch cake 50-55 minutes. Remove from oven and let stand at room temperature for 15 minutes. Retain oven temperature to 350.
Topping. Combine topping ingredients; cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool; refrigerate at least 14 hours or preferably 2-3 days.
Glaze. For serveal hours before serving, wash and hull berries and let dry completely on paper towels. Combine remaining glaze ingredients in a saucepan and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally.
Using a knife, loosen cake from pan; remove from springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerate until glaze is set.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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