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Strawberry Glazed Cheese Cake Recipe
|Fine vanilla wafer crumbs||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||16 Ounce (2 Packages, 8 Ounce Each, At Room Temperature)|
|Half and half||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Frozen sliced strawberries||10 Ounce, thawed (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Fresh strawberries||1 Pint, washed, hulled and cut in half lengthwise|
Serving size: Complete recipe
Calories 3930 Calories from Fat 2149
% Daily Value*
Total Fat 242 g373%
Saturated Fat 134.7 g673.3%
Trans Fat 2.5 g
Cholesterol 1488.1 mg
Sodium 2900.9 mg120.9%
Total Carbohydrates 389 g129.8%
Dietary Fiber 20.3 g81.1%
Sugars 267 g
Protein 65 g130.7%
Vitamin A 170.4% Vitamin C 688.2%
Calcium 86.1% Iron 61.9%
*Based on a 2000 Calorie diet
Press evenly over bottom and up 1 3/4-inches on sides of buttered 9-inch spring form pan.
Bake in preheated 350° oven 5 minutes.
Prepare Filling: Beat cream cheese, half and half, lemon peel and salt until smooth.
Add eggs, one at a time, beating well after each addition.
Blend in lemon juice and vanilla.
Mix sugar and flour; blend into cheese mixture.
Pour into crust.
Bake in 350° oven 35 to 40 minutes or until firm.
Chill in pan.
Prepare Topping: Whiz thawed strawberries and juice in blender or put through sieve.
Mix sugar and cornstarch in small saucepan.
Stir in strawberry mixture.
Bring to a boil over low heat, stirring constantly, until sauce is thickened; cool slightly.
Top cheesecake with fresh strawberry halves, cut side down.
Spoon glaze over strawberries; chill.