What is it about cheesecake that makes you have to have at least
one piece? Is it because its so creamy and smooth and so decadent?
Is it because it’s not too sweet but just sweet enough? Maybe because you
can change the toppings to whatever you’re in the mood for. I love that
they are so easy to make!
Strawberry Cream Cheesecake
Crust
3⁄4 cup graham
cracker crumbs
3⁄4 cup pecans, chopped pieces
3 tablespoons unsalted butter
Filling
4 (8 ounce) blocks
cream cheese, room temperature
4 eggs, room temperature
1 1⁄4 cups sugar
2 teaspoons vanilla
1 tablespoon fresh lemon
juice
Topping
2 cups sour cream
1⁄4 cup sugar
1 teaspoon vanilla
Glaze
1 quart medium size fresh
strawberries
1 tablespoon cornstarch
1 (12 ounce) jar raspberry jelly
1⁄4 cup water
Preheat oven to 350 degrees and put oven rack in center. Lightly
butter a 9" spring form pan. Mix
together the crust ingredients and press into bottom of pan.
Prepare filling. Beat cream cheese with mixer. Add remaining
ingredients and beat until smooth. Pour into pan and bake for 50 to 55 minutes.
Let stand 10 to 15 minutes. Then cool
for at least 2 hours.
Mix together topping
ingredients and keep refrigerated until ready to use. When the cake is done, put the topping mixture
on top starting at center to within 1/2 inch of edge. Bake for 5 more minutes.
Wash and hull strawberries. Dry completely on paper towels. In
saucepan combine a little jelly and cornstarch. Add remaining ingredients. Cook until it
becomes clear (about 5 minutes) stir constantly.
Cool to lukewarm stirring occasionally. Arrange the berries with
tips pointing upward on top of cake. Spoon the glaze over the berries. Store in
refrigerator.
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