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How To make Strawberry Glazed Cream Cheese Cake
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 ts 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
How To make Strawberry Glazed Cream Cheese Cake's Videos
Amazingly Easy Strawberry Cheesecake Danish
Strawberry Cheesecake
2 packages cream cheese room temp
1Tablespoon vanilla
1 14 oz can Sweetened condensed milk
1 can strawberrie pie filling
1 pre made gram cracker pie crust
God Bless Enjoy
Strawberry Puree
Strawberry puree Ingredients ????
- 16 oz (453g) fresh or frozen strawberries
- 1/2 cup (50g) white granulated sugar (or brown)
- 1 tsp lemon juice (optional)*
*Lemon juice adds additional acid to the strawberry puree, which aids in flavor as well as maintaining a red color.
For full written instructions as well as tips for using puree in you cakes and desserts:
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5 Ways to Put Swirl in Your Cheesecake
Ever wondered how bakeries create those beautiful cheesecake swirls? Our easy cheesecake decoration ideas are the perfect way to zhuzh up a simple cheesecake recipe. Try out these cheesecake topping ideas to get a gorgeous marble cheesecake or cheesecake swirl without a lot of effort. Plus, these techniques are a great way to add more flavors to your cake with additions like rich chocolate fudge or a bright fruit puree.
Find the full instructions for how to decorate a cheesecake here:
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Easy Strawberry Cake Recipe
You will fall in love with this fresh Strawberry Cake made with a homemade strawberry reduction. It's moist, tender, and the most beautiful shade of pink! This recipe combines layers of strawberry flavored cake with strawberry flavored cream cheese frosting, so you get fresh strawberry flavors with every bite.
RECIPE:
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Quick & Easy: STRAWBERRY TOPPING recipe
Ingredients:
1lb strawberries
1/3 c sugar (you can add more if you want sweeter taste)
1 tsp vanilla
1 tbsp. cornstarch
1/4 c water
pinch of salt
red food coloring (optional)
direction:
1. mix together water, vanilla, cornstarch, salt & red coloring if using.
2. wash strawberries and remove stems. Cut or slice berries on your desired size.
3. in medium heat; combine strawberries and sugar then add the liquid mixture.
4. cover and bring to a boil.
5. uncover and continue cooking 3-4 mins. or until syrup becomes thick.
6. remove from head. cool & refrigerated until needed.