strawberry topped cheesecake

Name: Strawberry Topped Cheesecake
Prep time: 30 min
Cook time: 50 min
Yield: 12
Cuisine: American
Ingredients: 3/4 cup(s) ground pecans; 3/4 cup(s) graham cracker crumbs; 3 tablespoon(s) butter, melted; FOR THE FILLING; 4 package(s) (8 ounces each) cream cheese, softened; 1 1/4 cup(s) sugar; 1 tablespoon(s) lemon juice; 2 teaspoon(s) vanilla extract; 4 - eggs, lightly beaten; FOR THE TOPPING; 2 cup(s) (16 ounces) sour cream; 1/4 cup(s) sugar; 1 teaspoon(s) vanilla extract; FOR THE STRAWBERRY GLAZE; 2 tablespoon(s) cornstarch; 1/4 cup(s) water; 1 jar(s) (12 ounces) strawberry jelly; - red food coloring, optional; 3 tablespoon(s) orange juice; 1 quart(s) whole fresh strawberries, hulled

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 30 Min

cook time 50 Min

method Bake

Ingredients For strawberry topped cheesecake

3/4 c

ground pecans
3/4 c

graham cracker crumbs
3 Tbsp

butter, melted
FOR THE FILLING
4 pkg

(8 ounces each) cream cheese, softened
1 1/4 c

sugar
1 Tbsp

lemon juice
2 tsp

vanilla extract
4

eggs, lightly beaten
FOR THE TOPPING
2 c

(16 ounces) sour cream
1/4 c

sugar
1 tsp

vanilla extract
FOR THE STRAWBERRY GLAZE
2 Tbsp

cornstarch
1/4 c

water
1 jar

(12 ounces) strawberry jelly
red food coloring, optional
3 Tbsp

orange juice
1 qt

whole fresh strawberries, hulled

How To Make strawberry topped cheesecake

1
In a small bowl, combine the pecans and cracker crumbs; stir in the butter. Press onto the bottom of a 10-in. springform pan. Set aside. In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla; beat well. Add eggs; beat on low speed just until combined. Spoon over crust. Place pan on a baking sheet.

2
Bake at 350° for 45-50 minutes or until the center is almost set. Remove from the oven and let stand 15 minutes (leave oven on). For topping, combine all the ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool pan on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth; add jelly. Bring to a boil over medium-hight heat; cook and stir for 1-2 minutes or until jelly is melted and glaze is thickened. Remove from the heat; stir in orange juice and food coloring if desired. Cool to room temperature.
3
Just before serving, remove sides of pan. Arrange strawberries on top of cheesecake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.
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