Strawberry-glazed cream cheese cake

 
                    STRAWBERRY-GLAZED CREAM CHEESE CAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 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
 
   Position rack in center of oven and preheat to 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
   sheet to catch any butter that may drip out. Bake 10 inch cake 40 to 45
   minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack
   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
   to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let
   cool, then refrigerate cheesecake for at least 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
  
 
 
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