RecipesBaked Cheesecake with Strawberry Glace
There"s few things that can rival a delicious cheesecake as the closing of a good meal. Here"s one recipe I"m going to share with you. It"s a baked strawberry cheesecake recipe from page 13 of my cookbook 91 Cheesecake Recipes.
Crust
1 1/2 cups graham cracker crumbs
2 Tbsp sugar
2 Tbsp melted butter
Filling
20 oz (2-1/2 pkgs - 8 oz each) cream cheese, softened
1 c sugar
1/2 ts vanilla
3 eggs - beaten
Topping
1 cup strawberries, mashed
1 c sugar
3 Tbsp cornstarch
1/3 c water
Mix cracker crumbs with sugar and melted butter. Press on to the bottom of a 9" springform pan. Bake at 350° for 10 minutes in preheated oven. Remove from the oven and cool on a wire rack.
Whip cream cheese until it is smooth using a food processor or an electrical mixer. Gradually beat in the sugar. Add the beaten eggs and vanilla. Pour over the pre-baked graham craker crust in the springform pan.
Bake at 300° for one hour or until the center is set. Remove from oven and let cool on a wire rack.
Strawberry Glace
Blend the sugar and cornstarch together in a small saucepan. Stir in water and the strawberries, cook on medium heat, constantly stirring, until it thickens and starts to boil. Let boil one minute, constantly stirring. When the glace has cooled completely spread it over the cool cheesecake.
Refrigerate for 3 hours or more before serving.
How To Make Great Cheesecake
Here"s some additional tips you can use to make your cheesecake a success:
To soften cream cheese means to leave it in room temperature to let it get softer than refrigerated. Letting it reach room temperature is fine, just don"t leave it out too long.
You can prevent a cheesecake from cracking by running a thin knife around the edge, between the crust and the pan, just after removing the cake from the oven.
When using a springform pan let the cheesecake cool completely before removing the sides of the pan. Refrigerate before serving.
To cut a whole cheesecake into perfect slices, use dental floss instead of a knife. Make sure you have penty of unflavored, unwaxed dental floss available.
Saw your way down through the cheesecake, using plenty of sawing motion and pressure when cutting through the crust, then let go of one end and pull the floss out from the other end. Don"t bring it back up to the top, it just makes a mess of it.
Wipe hands and change the floss regularily, otherwise it can get slippery.
When slicing cheesecake with a knife it should have a long thin blade. Dip the knife in hot water and clean the blade between every slice. This way the slices gets cut nice and clean without crushing the cake.