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Cheesecake Recipe, Baked with Strawberry Glace
There’s nothing like a delicious piece of cheesecake to mark the end of a good meal. Here’s a great recipe I’d like to share with you. It’s a baked strawberry cheescake from page 13 of my cookbook 91 Cheesecake Recipes.
Crust
1 1/2 c graham cracker crumbs
2 Tbsp sugar
2 Tbsp melted butter
Filling
20 ounce (2-1/2 pkgs – 8 ounce each) cream cheese, softened
1 c sugar
1/2 tsp vanilla
3 eggs – beaten
Topping
1 cup mashed strawberries
1 c sugar
3 T cornstarch
1/3 c water
Mix sugar and cracker crumbs with melted butter. Press the mixture onto the bottom of a 9 inch springform pan. Bake in a preheated oven at 350 for 10 minutes. Remove from oven and let cool on a wire rack.
Whip cream cheese until it is smooth using food processor or an electrical mixer. Beat in the sugar gradually. 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 the cake from the oven and let it cool on a wire rack.
Glace
Blend the sugar and cornstarch together in a small saucepan. Stir in water and strawberries, then cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for one minute while stirring constantly. Let the glace cool completely and then spread it over the cooled 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. It’s okay to let it reach room temperature as long as you 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.
You can cut a soft cheesecake into perfect slices by using dental floss instead of a regular knife. Prepare yourself with a lot of unwaxed, unflavored dental floss.
Saw down through the cheesecake, use a lot of sawing motion and pressure at the bottom if there is a crust, then turn loose of one end of the floss and pull it out from the other end. Don’t bring it back to the top, it would just make a mess.
Wipe hands and change the floss when needed, otherwise it gets slippery.
When you slice cheesecake with a knife, the knife should have a long and thin blade to make clean cuts. Dip the knife in hot water and wipe of cake from the blade between every slice. That way the slices gets a nice and clean cut without crushing the cake.
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