Strawberry-glazed cream cheese cake
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Strawberry-glazed cream cheese cake
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Last updated 6/12/2012 1:25:12 AM. Recipe ID 59044. Report a problem with this recipe.
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      Title: Strawberry-glazed cream cheese cake
 Categories: Cakes, Desserts
      Yield: 10 Servings
 
MMMMM---------------------------CRUST--------------------------------
    3/4 c  Coarsely grd walnuts(3oz)
    3/4 c  Finely chopped graham crack
      3 tb Melted unsalted butter

MMMMM--------------------------FILLING-------------------------------
      4 pk (8oz) cream cheese room temp
      4    Eggs
  1 1/4 c  Sugar
      1 tb Fresh lemon juice
      2 ts Vanilla

MMMMM--------------------------TOPPING-------------------------------
      2 c  Sour cream
    1/2 c  Sugar
      1 ts Vanilla

MMMMM----------------------STRAWBERRY GLAZE---------------------------
      1 qt Medium strawberries
     12 oz Jar red raspberry jelly
      1 tb Cornstarch
    1/4 c  Cointreau
    1/4 c  Water
 
  Position rack in center of oven and preheat to 350 deg. Lightly
  butter 9 or 10 inch springform pan. FOR CRUST: Combine walnuts,
  graham crackers 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 10 inch cake 40 to 45 minutes or 9
  inch cake 50 to 55 minutes. (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 temperature
  15 minutes. Retain oven temperature at 350 deg. 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
  minutes longer. Let cool, then refrigerate cheesecake for at least 24
  hours or preferably 2 to 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 the glaze is set.
  




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Recipe ID 59044 (Apr 03, 2005)

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