Cheesecake with Strawberry Glaze
This is a truly beautiful cake!
Yield: 12 servings
Ingredients
Cookie Crust
- 1 cup sifted all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon grated lemon rind
- Scrapings from small vanilla bean
- 1 egg yolk, beaten
- 1/2 cup butter, softened
Filling
- 1 1/4 pounds cream cheese
- 3/4 cup granulated sugar
- 1 1/4 tablespoons flour
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon grated orange rind
- 2 tablespoons sour cream
- 2 tablespoons milk or cream
- 4 egg yolks
Strawberry Glaze
- 2 pints fresh strawberries, divided
- 3/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- Juice of 1/2 lemon
- 5 drops red food coloring
Instructions
Cookie Crust
- Mix ingredients by hand. Pat into the bottom of a springform pan.
- Bake at 400 degrees F for 10 minutes.
- Cool.
Filling
- Cream cheese until softened. Beat in next 6 ingredients. Add egg yolks one at a time, beating well after each. Pour into springform pan over crust.
- Bake at 500 degrees F for 6 minutes; then reduce heat to 200 degrees F and bake for 30 minutes more. DO NOT OVERCOOK.
- Cool and refrigerate. Leave in springform pan until chilled; then unmold.
Strawberry Glaze
- Pour 1 cup strawberries in blender. Blend on high.
- Place sugar and cornstarch in shallow pan; add strawberry puree slowly; then add lemon juice and food coloring. Cook until thick. Do not overcook.
- Arrange remaining whole or halved strawberries on top of cake and pour glaze over all.
- Decorate with more whole strawberries or mint leaves.
