Best 2 Strawberry Glazed Cheesecake Recipes

GLAZED STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

STRAWBERRY GLAZED CHEESECAKE

Steps:

• Prep time does not include refrigeration time.
• Preheat oven to 170c. Coat a 9 inch springform pan with butter or nonstick spray.
• In a medium bowl mix Crumbs, sugar, melted butter and the 11/2 Tablespoons of jam, Press crumb mixture into the bottom of the pan.
• In a large bowl use an electric mixer to beat the cream cheese together until light and fluffy, add milk, egg whites, egg and lemon juice mix until smooth. Pour mixture into pan.
• Place the pan inside a larger one filed with approximately 1 inch of water.
• Bake cake until edges and top are slightly browned and it is nearly set when you insert a skewer into the centre of it, about 55-60 min's.
• Remove cake from oven and allow to cool for 30 minutes then refrigerate overnight.
• The next day arrange strawberries on the top of chilled cheesecake, brush strawberries with melted jam and refrigerate again until set.
• Cheesecake is best served chilled not cold to allow all the subtle flavours to come through, it is best to remove cheesecake from fridge, 15-30 Min's before serving.
• Now it is ready to serve yum, yum. Enjoy, cheesecake will keep several days in the fridge, not that it ever lasts that long in our house.