Strawberry-Glazed Cheesecake



Hi all I brought you a classic ‘gateau anniversaire’, or birthday cake. This Strawberry-Glazed Cheesecake is one of the easy and healthy desserts, mostly served as a birthday cake. This delicious cheesecake is mostly homemade, and not ordered from any cheesecake factory delivery. You can make this cheesecake for birthday parties, enjoy it with your family and friends, it’s like icing on the cake.


Ingredients

1 ¼ cups graham cracker crumbs

4 tablespoons unsalted butter, melted

1 ¼ cups sugar

¼ cup all-purpose flour

5 (8 oz.) packages cream cheese, over room temperature

1 tablespoon vanilla extract

5 large eggs, at room temperature

1 cup sour cream

2 teaspoons grated lemon zest

1 ½ (16 oz.) packages fresh small strawberries, hulled

¼ cup sugar

1 tablespoon lemon juice

2 teaspoons cornstarch

Step 1

 Make cheesecake: Place a rack in middle of the oven as you preheat it up to 325°F. Butter a 9-inch spring form pan.

Step 2

 Stir together 1/4 cup sugar, crumbs and butter. Press into the bottom of the pan. Bake for solid 15 minutes. Use a wire rack to cool. Wrap using two sheets of aluminum foil outside of the pan.

Step 3

Mix 1 cup of sugar and flour. Beat the cream cheese until it becomes fluffy and light. Add vanilla and sugar mixture; beat until everything is blended. Add the eggs one at a time, beating after each. Mix in lemon zest and sour cream.

Step 4

Transfer batter to springform pan; then put it in a roasting pan. Pour hot water into the roasting pan until it reaches 2 inches deep. Bake until it’s set but still a bit jiggly in center, 1 hour and 40 minutes. Take it out of the oven and put the springform pan on rack to cool. When it is cool, run a sharp knife around the edge. Refrigerate after removing the foil, loosely covered, for 8 hours.

  Step 5

Make topping: 1 1/2 hours before serving, line 1 box of strawberries with pointed ends up on top of cheesecake. Slice the remaining berries. Bring sliced berries, lemon juice and sugar to a boil using a saucepan over medium heat. Dissolve cornstarch in 2 tsp. water. Cook after stirring cornstarch into berry mixture, keep stirring until it’s thickened, 1 minute. Strain mixture with a fine strainer over a bowl, pressing on solids. Discard solids; let glaze cool. Brush berries with glaze. Refrigerate cake for 1 hour. Enjoy!!















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