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Strawberry Cheesecake

The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas
  • Total Time
    Prep: 30 min. Bake: 50 min. + chilling
  • Makes
    16 servings

Ingredients

  • CRUST:
  • 3/4 cup ground pecans
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • TOPPING:
  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • STRAWBERRY GLAZE:
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 jar (12 ounces) strawberry jelly
  • 3 tablespoons orange-flavored liqueur or lemon juice
  • Red food coloring, optional
  • 1 quart whole fresh strawberries, halved

Directions

  • Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust.
  • Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled.
  • Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature.
  • Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.

Strawberry Cheesecake Tips

How do you know when your cheesecake is done?

To determine if your strawberry cheesecake is done, do the wobble test! Give your pan a light tap with a wooden spoon and watch. It should wobble slightly, but if it ripples and jiggles noticeably, it's not ready.

How long will this cheesecake last in the fridge?

This cheesecake recipe lasts for up to 5 days in the fridge, but it's best to eat in the first day or two.

Can you freeze cheesecake? How do you thaw cheesecake?

Yes, you can freeze cheesecake! Cool it the way you would normally, first at room temperature and then in the fridge until set. Then wrap your homemade strawberry cheesecake (whole or in slices) first with plastic wrap and then with foil. It lasts for about 2 months in the freezer. To thaw, place at room temperature for 2-4 hours or in the fridge overnight.

Can I make this strawberry cheesecake using a water bath?

Yes! A water bath will help your cheesecake cook evenly and avoid cracking. Just fill a large roasting pan with an inch or two of hot water. Wrap the bottom of your spring form pan tightly in foil before placing in the water bath and baking this dessert recipe.
Nutrition Facts
1 slice: 453 calories, 22g fat (11g saturated fat), 126mg cholesterol, 159mg sodium, 56g carbohydrate (48g sugars, 2g fiber), 6g protein.

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