Strawberry Topped Cheesecake Extraordinaire Recipes

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

STRAWBERRY-TOPPED CHEESECAKE WITH GRAHAM CRACKER CRUST

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides. Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2 3/4 inches up sides of springform pan. Bake crust 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
• Make filling:
• Beat cream cheese, sugar, lemon juice, vanilla and salt in large bowl until very smooth. Beat in flour. Add eggs and beat just until blended, stopping occasionally to scrape down sides of bowl. Pour batter into crust.
• Bake cheesecake until outer 2-inch edge of cake os puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes. Transfer cake to rack. Cool 10 minutes. Maintain oven temperature.
• Make topping:
• Whisk sour cream, sugar and vanilla in medium bowl to blend.
• Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 minutes. Remove from oven. Run knife between crust and pan.
• Cool hot cake in pan on rack, Chill overnight.
• Release pan sides from cheesecake. Arrange whole berries, points facing up, atop cheesecake; cover completely. Stir jelly in heavy small saucepan over medium-=low heat until melted.Cool to barely lukewarm, about 5 minutes. Brush enough jelly over berries to glaze generously, allowing some to drip between berries. Reserve remaining glaze in saucepan. (Cake and glaze can be prepared 6 hours ahead. Cover cake and refrigerate.)
• Rewarm remaining glaze until pourable. Cut cake into wedges. Pass remaining glaze separately.

STRAWBERRY CHEESECAKE

Steps:

• 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-TOPPED CHEESECAKE EXTRAORDINAIRE!

Steps:

• Set oven to 350 degrees.
• Set oven rack to center position).
• Wrap foil around outside of a 10-inch springform pan with 3-inch sides.
• Combine the crackers, cinnamon, cold butter cubes and sugar in a processor.
• Using on/off turns blend until crumbs stick together.
• Press crumbs into bottom and about 2-1/2 inches up the sides.
• Bake for 10 minutes.
• Transfer to a rack and cool while making the filling (leave oven at 350 degrees).
• For the filling; In a large bowl using an electric mixer at medium speed beat cream cheese with, sugar, lemon juice, vanilla and salt until very smooth.
• Add in flour and mix until combined.
• Add in eggs and beat until combined, scraping sides of bowl occasionally.
• Pour the mixture into crust.
• Bake the cheesecake until outer 2-inch edge of the cake is puffed and slightly cracked and the center is just set and top if brown in spots (about 55 minutes).
• Transfer to rack to cool for 15 minutes (leave oven set to 350 degrees).
• For topping; in a medium bowl whisk together sour cream, sugar and vanilla until well blended.
• Spoon the topping over the cheesecake spreading to the edge of the pan.
• Bake until set (about 5 minutes).
• Place on rack to cool then chill overnight (do not remove from pan).
• The following day; release pan sides from the cold cheesecake.
• Arrange whole berries points facing upwards atop cheesecake to cover completely.
• Stir the jelly in a heavy small saucepan over medium-low heat until smooth and melted.
• Cool to barley lukewarm (about 5 minutes).
• Brush enough jelly over the whole berries to glaze generously allowing some to drip between berries (reseve some glaze to serve with cake slices).
• Slice and drizzle the glaze over the slices.