Strawberry-Glazed Cream Cheese Cake
List of Ingredients
Crust:
1/4 cup coarsely ground walnuts (3 oz)
1/4 cup finely crushed graham crackers
3 T melted unsalted butter
Filling:
4 8-oz packages cream cheese, room temperature
4 eggs
1 1/4 cups sugar
1 T fresh lemon juice
2 t vanilla
Topping:
2 cups sour cream
1/4 cup sugar
1 t vanilla
Strawberry glaze:
1 quart medium strawberries
1 12-oz jar red raspberry jelly
1 T cornstarch
1/4 cup Cointreau
1/4 cup waterRecipe
Position rack in center of oven and preheat to 350. LIghtly butter 9-10" springform pan.
For crust:
Combine walnuts, graham 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 sheet to catch any butter that may drip out.
Bake 9-inch cake 40-45 min. or 10-inch 50-55 min (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 temperatire 15 min.
Retain oven temperature at 350.
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 min. longer.
Let cool, then refrigerate cheesecake for at least 24 hours or, preferably, 2-3 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 glaze is set.
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