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  1. Exported from MasterCook

  2. STRAWBERRY-GLAZED CREAM CHEESE CAKE

  3. 10 Preparation Time :

  4. Categories : Cakes Desserts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. --CRUST--

  7. 3/4 c Coarsely grd walnuts (3oz)

  8. 3/4 c Finely chopped graham crack

  9. 3 tb Melted unsalted butter

  10. --FILLING--

  11. 4 pk (8oz) cream cheese room temp

  12. 4 Eggs

  13. 1 1/4 c Sugar

  14. 1 tb Fresh lemon juice

  15. 2 ts Vanilla

  16. --TOPPING--

  17. 2 c Sour cream

  18. 1/2 c Sugar

  19. 1 t Vanilla

  20. --STRAWBERRY GLAZE--

  21. 1 qt Medium strawberries

  22. 12 oz Jar red raspberry jelly

  23. 1 tb Cornstarch

  24. 1/4 c Cointreau

  25. 1/4 c Water

  26. 350 deg. Lightly butter

  27. 9 or 10 inch springform pan. FOR CRUST: Combine walnuts, graham crackers crumbs

  28. and butter. Press compactly onto bottom of pan. FOR FILLING: Beat cream

  29. cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon

  30. juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking

  31. 10 inch cake

  32. 40 to

  33. 9 inch cake

  34. 50 to 55 minutes.

  35. in several areas; it will settle again, cracks will minimize and topping

  36. will cover it up.)Remove from oven and let stand at room temperature 15

  37. minutes. Retain oven temperature at 350 deg. FOR TOPPING: Combine sour

  38. cream, sugar and vanilla and blend well. Cover and refrigerate. When cake

  39. has finished baking, spoon topping over, starting at center and extending

  40. 1/2 inch of edge. Return to oven and bake

  41. 5 minutes longer. Let

  42. 24 hours or preferably

  43. 2 to

  44. 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

  45. in saucepan and mix well. Add remaining jelly, Cointreau and water and cook

  46. over medium heat, stirring frequently, until thickened and clear, about 5

  47. minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake

  48. from pan; remove springform. Arrange berries pointed end up over top of

  49. cake. Spoon glaze over berries, allowing some to drip down sides of cake.

  50. Return to refrigerator until the glaze is set.

  51. Source: Dallas Jr. League Cookbook Posted by Ken Strei - - - - - - - - - - - - - - - - - -

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