Strawberry-Glazed Cream Cheese Cake Recipe - Fast and Delicious Recipes

Highest Rated

Panda Express Orange Chicken (5 out of 5)
Tomato And Mozzarella In Filo Pastry (5 out of 5)
Strawberry-Banana Batido (5 out of 5)
Waltons Mountain Coffee Cake (5 out of 5)
Kazakh Lemon Chicken (5 out of 5)
Killer Eggplant (5 out of 5)
Dark Moist Bran Muffins (5 out of 5)
Fried Goat Cheese (5 out of 5)
Dalla Costa Spaghetti Sauce (5 out of 5)
Spinach, Corn And Quinoa Chicken Soup (5 out of 5)

Strawberry-Glazed Cream Cheese Cake

Yields: 10 serving(s)

Ingredients

Crust

3/4 cup(s) coarsely grd walnuts(3oz)
3/4 cup(s) finely chopped graham crack
3 tablespoon(s) melted unsalted butter

Filling

4 pack (8oz) cream cheese room temp
4 eggs
1 1/4 cup(s) sugar
1 tablespoon(s) fresh lemon juice
2 teaspoon(s) vanilla

Topping

2 cup(s) sour cream
1/2 cup(s) sugar
1 teaspoon(s) vanilla

Strawberry Glaze

1 quart medium strawberries
12 ounce(s) jar red raspberry jelly
1 tablespoon(s) cornstarch
1/4 cup(s) cointreau
1/4 cup(s) water

Directions

Position rack in center of oven and preheat to 350 deg.
Lightly butter 9 or 10 inch springform pan.
For crust: combine walnuts, graham crackers crumbs and butter.
Press compactly onto bottom of pan.
For filling: beat cream cheese in large bowl of electric mixer until smooth.
Add eggs, sugar, lemon juice and vanilla and beat thoroughly.
Spoon over crust.
Set pan on baking minutes or 9 inch cake 50 to 55 minutes.
Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.
Remove from oven and let stand at room temperature 15 minutes.
Retain oven temperature at 350 deg.
For topping: combine sour cream, sugar and vanilla and blend well.
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, then refrigerate cheesecake for at least 24 hours or preferably 2 to 3 days.
For glaze: several hours before serving, wash and hull berries and let dry completely on paper towels.
Combine a little jelly with cornstarch in saucepan and mix well.
Add remaining jelly, cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes.
Cool to lukewarm, stirring occasionally.
Using knife, loosen cake from pan; remove springform.
Arrange berries pointed end up over top of cake.
Spoon glaze over berries, allowing some to drip down sides of cake.
Return to refrigerator until the glaze is set.