For those that know me, I’m not much of a dessert person nor a baker. I’m most comfortable stir-frying and even roasting things in the oven, baking is like this unknown voodoo that I just never ventured to attempt. I mean, I’ve only baked cookies. Really.
But one of my favorite desserts is cheesecake with some sort of fruit glaze. I normally don’t eat much dessert but whenever my sister or my next-door-neighbor from back home make it, I can’t help but have at least 2 pieces (if there’s enough for everyone at least).
So I decided maybe I’d try my hand it this “baking” thing, much to the chagrin of a few friends who think I’m better off sticking to stir-fry (“Think of all the rice noodles that you could be cooking!” Thanks!). I got ahold of my neighbor’s recipe and decided hey, why not? Couple things though…once you know what goes into a cheesecake it becomes a little harder to look at the same way (that is, eating slices with abandon anyway). Lots of cream cheese, though I probably should’ve known that.
Another note, I substituted a domestic triple-sec instead of Cointreau, it wasn’t available at my local liquor store and I didn’t feel like driving elsewhere to find it. I also used honey-flavored graham crackers for a little more sweetness in the crust. Taking the spring form pan bottom off of the cheesecake is also a bit of a pain, so I got lazy and brought it to my friend’s birthday party with the bottom still on =P
Cheesecake with strawberries and raspberry glaze
Serves 10-12
Time (Hard to say really, lots of refrigeration time)
Ingredients:
Crust:
– 3/4 cup coarsely ground walnuts
– 3/4 cup finely crushed graham crackers
– 3 Tbsp melted unsalted butter
Filling:
– 4 8oz packages cream cheese, room temperature (important)
– 4 eggs
– 1 1/4 cup sugar
– 1 tbsp fresh lemon juice
– 2 tsp vanilla
Topping:
– 2 cups sour cream
– 1/4 cup sugar
– 1 tsp vanilla
Glaze:
– 1 quart medium strawberries
– 1 12oz jar red raspberry jelly/jam
– 1 tbsp cornstarch
– 1/4 cup Cointreau (or similar triple sec)
– 1/4 cup water
Method:
1. Place rack in center of the oven and preheat to 350 degrees Fahrenheit. Lightly butter a 10-inch springform pan.
2. Combine walnuts, graham cracker crumbs and butter. Press compactly into the bottom of the pan.
3. Beat cream cheese in large bowl with an electric mixer until smooth (IMPORTANT: the cream cheese should be room temperature. If it’s cold, it won’t be smooth, chunky cream cheese = ruined cheesecake). Add eggs, sugar, lemon juice, and vanilla and beat thoroughly. Spoon over the crust.
4. Seat pan on baking sheet to catch any butter that may drip out. Bake the cake 40-45 minutes. The cake may rise slightly and crack but that’s ok, it will settle and the topping will cover the cracks. Remove from the oven and let stand at room temperature for 15 minutes. Keep oven at 350 degrees Fahrenheit.
5. Combine sour cream, sugar, and vanilla, mix well. Cover and refrigerate. When the cake finishes baking, spoon topping over, starting at the center and extending to within 1/2 inch of the edge. Bake 5 minutes longer then refrigerate cheesecake for at least 24-48 hours.
6. Several hours before serving, wash and hull the strawberries. Combine a little jelly with cornstarch in a saucepan, mix well. Add the rest of the jelly, Cointreau and water, cook over medium heat. Stir frequently until thickened, about 5 minutes.
7. Take cake out of the refrigerator. Using a knife, loosen the cake from the edges of the pan and remove the springform, place on platter. Arrange berries over top of the cake. Spoon glaze over the berries, allowing some to drip down the sides and spoon the remaining over the center. Refrigerate until the glaze is set.
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