Our strawberry cheesecake is a dressed-up classic cheesecake with a glossy strawberry glaze and fresh berries.
Instructions
1
Make the crust
2
Preheat your oven to 350°F. In a small bowl, mix together the ground pecans, graham cracker crumbs and melted butter. Press into the bottom of a 10-inch springform pan.
3
Prep the filling
4
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the lemon juice and vanilla. Add the eggs, beating on low speed just until blended. Spoon the filling over the crust.
5
Bake the cheesecake until the filling is almost set, 45 to 50 minutes. Remove from the oven, and cool on a wire rack for 15 minutes.
6
Make the topping
7
While the cheesecake cools, in a small bowl, combine the sour cream, sugar and vanilla. Spread the topping over the cooled cheesecake, and return the pan to the oven for five minutes. Cool on a wire rack for one hour. Refrigerate overnight, covering once completely cooled.
8
Make the glaze
9
Several hours before serving, prepare the glaze. In a saucepan, combine the cornstarch and water, and whisk until smooth. Add the jelly. Cook over medium-high heat, stirring constantly, until the jelly melts and the mixture thickens. Remove from heat. Stir in the liqueur and, if desired, food coloring for a deeper-red color. Cool to room temperature.
10
Assemble with strawberries and glaze
11
Just before serving, loosen and remove the sides of the springform pan. Arrange halved strawberries on top of the cheesecake. Spoon the glaze over the berries, allowing some to drip down the sides of the cake. Serve immediately.
