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
3⁄4 cup graham cracker crumbs
3⁄4 cup pecans, chopped pieces
3 tablespoons unsalted butter
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
2 cups sour cream
1⁄4 cup sugar
1 teaspoon vanilla
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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