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Strawberry-Glazed Cheesecake

Source of Recipe


All You



List of Ingredients



• 1¼ cups graham cracker crumbs
  
• 4 Tbsp unsalted butter, melted
  
• 1¼ cups sugar
  
• ¼ cup all-purpose flour
  
• 5 (8-ounce) packages cream cheese, at room temperature
  
• 1 Tbsp vanilla extract
  
• 5 large eggs, at room temperature
  
• 1 cup sour cream
  
• 2 tsp grated lemon zest
  
• 1½ (16-ounce) packages fresh small strawberries, hulled
  
• ¼ cup sugar
  
• 1 Tbsp lemon juice
  
• 2 tsp cornstarch
  






Instructions



1. Make cheesecake:
   Position a rack in middle of oven and preheat oven to 325° F. Butter a 9-inch springform pan. Stir together crumbs, butter, and ¼ cup sugar. Press into bottom of pan. Bake for 15 minutes. Cool on a wire rack. Wrap outside of pan with two sheets of aluminum foil.
   
   
2. Mix 1 cup sugar and flour. Beat cream cheese until light and fluffy. Add sugar mixture and vanilla; beat until blended. Add eggs, one at a time, beating after each. Mix in sour cream and lemon zest. Transfer batter to springform pan; place in a roasting pan. Pour hot water into roasting pan to 2 inches deep. Bake until set but still jiggly in center, 1 hour and 40 minutes. Remove from oven and set springform pan on rack to cool. When cool, run a sharp knife around edge. Remove foil and refrigerate, loosely covered, for 8 hours.
   
   
3. Make topping:
   One-and-a-half hours before serving, arrange one box of strawberries (pointed ends up) on top of cheesecake. Slice remaining strawberries. Bring sliced berries, sugar, and lemon juice to a boil in a saucepan over medium heat. Dissolve cornstarch in 2 teaspoons water. Stir cornstarch into berry mixture and cook, stirring, until thickened, 1 minute. Strain mixture (using a fine strainer) over a bowl, pressing on solids. Discard solids; let glaze cool. Brush berries with glaze. Refrigerate cake for 1 hour.
   
   Makes 12 servings.