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Ingredients
- CRUST:
- 3/4 cup ground pecans
- 3/4 cup graham cracker crumbs
- 3 tablespoons butter, melted
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/4 cups sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature, lightly beaten
- TOPPING:
- 2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- STRAWBERRY GLAZE:
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 jar (12 ounces) strawberry jelly
- 3 tablespoons orange-flavored liqueur or lemon juice
- Red food coloring, optional
- 1 quart whole fresh strawberries, halved
Directions
- 1. Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan.
- 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust.
- 3. Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
- 4. Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature.
- 5. Just before serving, loosen and remove sides of springform pan. Arrange halved strawberries on top. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.
Nutrition Facts
1 piece: 453 calories, 22g fat (11g saturated fat), 126mg cholesterol, 159mg sodium, 56g carbohydrate (48g sugars, 2g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC
