- Exported from MasterCook
STRAWBERRY-GLAZED CREAM CHEESE CAKE
10 Preparation Time :
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
--CRUST--
3/4 c Coarsely grd walnuts (3oz)
3/4 c Finely chopped graham crack
3 tb Melted unsalted butter
--FILLING--
4 pk (8oz) cream cheese room temp
4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
--TOPPING--
2 c Sour cream
1/2 c Sugar
1 t Vanilla
--STRAWBERRY GLAZE--
1 qt Medium strawberries
12 oz Jar red raspberry jelly
1 tb Cornstarch
1/4 c Cointreau
1/4 c Water
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
10 inch cake
40 to
9 inch cake
50 to 55 minutes.
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
1/2 inch of edge. Return to oven and bake
5 minutes longer. Let
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.
Source: Dallas Jr. League Cookbook Posted by Ken Strei - - - - - - - - - - - - - - - - - -