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’m going to share with you. It’s a baked strawberry cheescake 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 cup sugar
1/2 ts vanilla
3 eggs – beaten

Topping
1 cup strawberries, mashed
1 c sugar
3 T cornstarch
1/3 cup 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’s smooth using a food processor or electrical mixer. Gradually beat in the sugar. Add the beaten eggs and vanilla. Pour the filling on top of the pre-baked 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.

Glace

Blend the sugar and cornstarch together in a small saucepan. Stir in the water and the strawberries, cook on medium heat, stirring constantly, until it thickens and starts to boil. Boil for one minute while stirring constantly. When the glace has cooled completely spread it over the cool cheesecake.

Refrigerate for at least 3 hours before serving.

How To Make Great Cheesecake

Here’s some additional tips you can use to make your cheesecake a success:

To soften the cream cheese is to leave it in room temperature until it’s 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.

You can cut a soft cheesecake into perfect slices using dental floss instead of a knife. Make sure you have a lot of unflavored, unwaxed dental floss available.

Saw your way down through the cheesecake, using a lot 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, it just makes a mess of it.

Wipe your hands and change floss regularily, otherwise it gets slippery.

When slicing 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. This way the slices gets cut nice and clean without crushing the cake.