Strawberry cheese cake

Strawberry Cheesecake
Crust:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
Filling:
4 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 eggs
Topping:
2 cups (16 ounces) 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, hulled
Combine pecans, crumbs and butter. Press to the bottom of a 10 inch springform pan; set aside. For Filling, beat cream cheese in a mixing bowl until smooth. Add sugar, lemon juice and vanilla; mix until just combined. Add eggs, 1 at a time, beating on low after each addition. Spoon over crust. Bake at 350 degrees for 50 minutes, or until Filling is almost set. Remove from the oven and let stand for 15 minutes, but leave oven on. Meanwhile, combine sour cream, sugar and vanilla; spread over cheesecake. Return to the hot oven for 5 minutes. Cool on a wire rack for 1 hour; refrigerate, uncovered, for 3 to 4 hours. Cover and refrigerate for 24 hours. 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 melts and the mixture thickens. Remove from the heat; stir in liqueur or lemon juice and food coloring, if desired. Cool to room temperature. Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top of cake with pointed ends up. Spoon Glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.
Makes 12 servings.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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