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Hoss Cartwright's Strawberry Glazed Cream Cheesecake

Source of Recipe


The All-American Cowboy Cookbook






List of Ingredients



• -- Crust --
  
• 3/4 cup coarsely ground walnuts
  
• 3/4 cup finely crushed graham crackers
  
• 3 Tbsp melted, unsalted butter
  
• *
  
• -- Filling --
  
• 4 (8-oz.) pkgs. cream cheese, softened to room temperature
  
• 4 eggs
  
• 1-1/4 cups sugar
  
• 1 Tbsp fresh lemon juice
  
• 2 tsp vanilla extract
  
• *
  
• -- Topping --
  
• 2 cups sour cream
  
• 1/4 cup sugar
  
• 1 tsp vanilla extract
  
• *
  
• -- Strawberry Glaze --
  
• 1 quart medium strawberries
  
• 1 (12-oz.) jar red raspberry jelly
  
• 1 Tbsp cornstarch
  
• 1/4 cup Cointreau liqueur
  
• 1/4 cup water
  






Instructions



1. Position rack in center of oven. Preheat the oven to 350 degrees (F). Lightly butter a 9- or 10-inch springform pan. For crust, combine walnuts, graham crackers, and butter. Press into bottom of pan.
   
   
2. Beat cream cheese in a large bowl with electric mixer until smooth. Add eggs, sugar, lemon juice, and vanilla and beat thoroughly. Spoon over crust. Set the pan on a baking sheet. Bake for 40 to 45 minutes for a 10-inch pan, or 50 to 55 minutes for a 9-inch pan. Cake may rise and crack. It will settle and topping will cover cracks. Let stand at room temperature for 15 minutes. Maintain 350-degree oven temperature.
   
   
3. While cake is baking, combine sour cream, sugar, and vanilla and blend well. Cover and refrigerate. When cake finishes baking and stands for 15 minutes, spoon topping from center to within 1/2-inch of edge. Return to oven and bake for 5 minutes. Allow to cool, then chill for at least 24 hours (even better, chill for 2 to 3 days).
   
   
4. Several hours before serving, wash and hull berries and dry on paper towels. Combine a small amount of jelly with cornstarch in a saucepan and mix well. Add remaining jelly, Cointreau, and water. Cook over medium heat, stirring frequently until thick and clear, for about 5 minutes. Cool to lukewarm, stirring occasionally.
   
   
5. Use a knife to 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.
   
   Chill until glaze sets.
   
   Makes 8 to 10 servings.