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Strawberry Glazed Cream Cheesecake

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Strawberry Glazed Cream Cheesecake

I have made this cheesecake probably a hundred times, always to rave reviews!

  • Medium



From Bon Apetit February 1981

Serves 10-12


3/4 cup ground walnuts

3/4 cup ground graham crackers

3 TBS melted butter



4 8 oz packages of cream cheese, room temperature

4 eggs

1 tbs fresh lemon juice

2 tsp vanilla

1 1/4 cups granulated sugar



2 cups sour cream

1/4 cup sugar

1 tsp vanilla


Strawberry glaze:

1 quart medium strawberries

1 12oz jar seedless red raspberry jelly

1 tbsp cornstarch

1/4 cup cointreau

1/4 cup water


Position rack in center of oven and preheat to 350.  Lightly butter 9 or 10 inch springform pan.

For crust: combine walnuts, graham cracker crumbs and butter.  Press compactly onto bottom of pan.

For filling: beat cream chees in large bowl of electric mixer until smooth.  Add eggs, sugar, lemon juice and vanilla and beath thoroughly.  Spoon over crust.

Set pan on baking sheet to catch any butter that may drip out.  Bake 10″ cake 40-45 minutes or 9″ cake 50-55 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.


For topping:  combine sour cream, sugar and vanilla, blend well.  Cover and refrigerate, when cake has finished baking, spoon topping over, starting at center and extending within 1/2″of edges.  return to oven and bake 5 minutes longer.  Let cool, then refrigerate cheesecake for at least 24 hours or preferably, 2-3 days.


For glaze:  several hours before serving, wash and hull strawberries and let dry completely on paper towels.  Combine a little jelly with cornstarch in saucepan and mix well.  Add remaining jelly, cointreau and water, cook over medium heat, stirring constantly until thickened.  Let cool.


To serve:  arrange whole strawberries pointy end up on top of cheesecake, spoon glaze over the top covering each strawberry and letting glazed drip down the sides.

You may omit the walnuts and just make all graham cracker crumbs if allergies are an issue.


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I have always enjoyed cooking, since I started making mashed potatoes for our family dinners at the age of 10. My cooking style is throwing together what is simple, fresh and tasty, also preparing tried and true family recipes. I am on a quest for that perfect crusty bread that is simple to make for the home cook. I am an avid collector of all things vintage, I make up "vignettes" daily for fun and love to share my decorating ideas with everyone. When I'm not working, cooking and decorating I love to be with family, friends, my horses and my two french bulldogs, so stop by here often, there will always be something new to look at. Tammy

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