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The Ladybugs' Recipes

Strawberry Glazed Cheesecake
From:  Francine
Ingredients:
 
Crust:
1 c
1 c
4 T
coarsely chopped walnuts
coarsely ground Graham Cracker Crumbs
melted butter or margarine
Topping:
2 c
1/4 c
1 tsp
sour cream – DO NOT use no-fat
granulated sugar
vanilla – Do not substitute almond
Filling:
4
4
1 1/4 c
1 T
2 T
 
8-oz packages of cream cheese
large eggs
granulated sugar
freshly squeezed lemon juice - use bottled at your own risk!
vanilla extract DO NOT substitute another flavoring.
I tried almond once and it’s awful!
Glaze:
12 oz
 
1 T
1/4 c
1/4 c
red raspberry JELLY (not jam - it must be seedless and smooth)
This is not easy to find.
cornstarch
freshly squeezed lemon juice - use bottled at your own risk!
water
Procedure:

Preheat oven to 350ºF.
Read this recipe though first.

Crust:
The crust is what really makes this cheesecake special! It’s very easy so don’t give in and use a plain Graham Cracker crust. This recipe can also be cut in half and used in a pie plate or made using 3/4 of the ingredients and baked in a smaller spring form pan. It makes a fabulous presentation when baked in a 10-11" spring form pan and decorated with glazed strawberries or one of the ways I will suggest at the end.

1.  Press the above mixture into the bottom … not the sides … of spring form pan that has been lightly buttered.
2.  Set aside.

Topping:
1.  In a small bowl, combine all ingredients.
2.  Cover and refrigerate until needed.
This must be made ahead and refrigerated while the cake bakes.

Filling:
1.  Using a mixer or food processor, add the filling ingredients in the order listed and blend until smooth and creamy.
2.  Pour this mixture over the crust
3.  Bake for 40-55 minutes … checking often after 40 minutes … until the top is lightly brown, dry, and a bit cracked. That’s okay. It should look like that.
4.  Remove from the oven and let the pan stand on a cooling rack for 15 minutes.
5.  Spoon on the sour cream topping.
6.  Return to the oven for an additional 5 minutes of baking.
7.  Remove and allow to come to room temperature on a cooling rack.
8.  Chill before adding topping of any kind.
DO NOT FREEZE.

Glaze:
1.  Heat cornstarch with a little jelly, stirring until hot and smooth.
2.  Add all else, stirring and cooking until thick and clear.
3.  Cool to luke warm.
4.  Spoon over the cooled cake.
5.  Add the fresh fruit garnish.
6.  Then spoon more glaze over each piece of fresh fruit.
7.  Chill until ready to serve.

Toppings
I am including the traditional topping … the whole strawberries, standing on top with a wonderful red raspberry Cointreau glaze. If fresh strawberries are hard to come by, I will often put a whole one in the very center and then cut the rest in half and arrange them in concentric circles.

You may also make it really fancy and use a variety of fresh fruits … a whole strawberry in the middle and halves near the edges with concentric circles of red and green grapes … whole or halved … kiwi, blueberry, whatever and then glazed.

You can divide the cake into as many sections as you’d like with folded pieces of foil and decorate each quarter, sixth or eighth with a different topping. When you remove the foil, the "juices" from the fillings will flow together, closing the gaps.

Other options:
Canned pie filling … strawberry, blueberry, cherry … served on the side or on top.

This can be made two days in advance and kept without topping. Add toppings the day before and while the cake is still in the pan. Leave the sides of the spring form pan in place until the cake is well chilled. It travels better with the sides in pace, too.

Enjoy!

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