Strawberry Topped Cheesecake Recipe

5 3 4
Strawberry Topped Cheesecake Recipe
Strawberry Topped Cheesecake Recipe photo by Taste of Home
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Strawberry Topped Cheesecake Recipe

Read Reviews
5 3 4
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling

Ingredients

  • CRUST:
  • 3/4 cup ground pecans
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons butter or margarine, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 4 eggs
  • 1-1/4 cups sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • STRAWBERRY GLAZE:
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 jar (12 ounces) strawberry jelly
  • Red food coloring, optional
  • 3 tablespoons orange-flavored liqueur or lemon juice
  • 1 quart whole fresh strawberries, hulled

Directions

Combine pecans, crumbs and butter. Press into the bottom of a 10-in. springform pan. Set aside. For filling, beat the cream cheese in a mixing bowl until smooth. Add eggs, sugar, lemon juice and vanilla; mix thoroughly. Spoon over crust. Bake at 350° for about 50 minutes or until the filling is almost set. Remove from the oven and let stand 15 minutes but leave oven on. Meanwhile, combine topping ingredients; spread over cake and return to the hot oven for 5 minutes. Cool to room temperature; refrigerate 24 hours. Several hours before serving, prepare glaze: In a saucepan, combine water and cornstarch. Add jelly and cook over medium-hight heat; stirring constantly, until jelly melts and mixture thickens. Remove from the heat; stir in food coloring if desired and liqueur. Cool to room temperature. Just before serving, loosen and remove sides of pan. Arrange strawberries on top of cake with pointed ends up. Spoon glazer over berries, allowing some to drip down sides of cake. Yield: 12 servings.
Originally published as Strawberry Cheesecake in Country February/March 1994, p59

Nutritional Facts

1 piece: 442 calories, 22g fat (11g saturated fat), 126mg cholesterol, 159mg sodium, 55g carbohydrate (47g sugars, 2g fiber), 6g protein.

  • CRUST:
  • 3/4 cup ground pecans
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons butter or margarine, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 4 eggs
  • 1-1/4 cups sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • STRAWBERRY GLAZE:
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 jar (12 ounces) strawberry jelly
  • Red food coloring, optional
  • 3 tablespoons orange-flavored liqueur or lemon juice
  • 1 quart whole fresh strawberries, hulled
  1. Combine pecans, crumbs and butter. Press into the bottom of a 10-in. springform pan. Set aside. For filling, beat the cream cheese in a mixing bowl until smooth. Add eggs, sugar, lemon juice and vanilla; mix thoroughly. Spoon over crust. Bake at 350° for about 50 minutes or until the filling is almost set. Remove from the oven and let stand 15 minutes but leave oven on. Meanwhile, combine topping ingredients; spread over cake and return to the hot oven for 5 minutes. Cool to room temperature; refrigerate 24 hours. Several hours before serving, prepare glaze: In a saucepan, combine water and cornstarch. Add jelly and cook over medium-hight heat; stirring constantly, until jelly melts and mixture thickens. Remove from the heat; stir in food coloring if desired and liqueur. Cool to room temperature. Just before serving, loosen and remove sides of pan. Arrange strawberries on top of cake with pointed ends up. Spoon glazer over berries, allowing some to drip down sides of cake. Yield: 12 servings.
Originally published as Strawberry Cheesecake in Country February/March 1994, p59

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Reviews forStrawberry Topped Cheesecake

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Kathy Bischoff User ID: 2048668 231310
Reviewed Aug. 16, 2015

"this is the best cheesecake ive ever made, and now its always requested whenever we have a gathering. Love Love love it"

MY REVIEW
Marilyn63 User ID: 4519427 133536
Reviewed Mar. 24, 2013

"It was wonderful. I made it using graham cracker crumbs on top and it was great."

MY REVIEW
Chef Wannabe User ID: 4546594 45700
Reviewed Apr. 23, 2010

"This was easy to make. I took it to a family gathering and it disappeared almost immediately after my cousin tasted it. Everybody went for the dessert first and then ate dinner after. I didn't change a thing---it's great the way it is."

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