Strawberry Cheesecake

By á-24743

Ingredients

• 3/4 cup ground pecans
• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• FILLING
• 4 Packages (8 oz. each) cream cheese, softened
• 1 1/4 cups sugar
• 1 tablespoon lemon juice
• 2 teaspoons vanilla
• 4 eggs, lightly beaten
• TOPPING
• 2 Cups (16 oz) sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• STRAWBERRY GLAZE
• 1 cup sugar
• 2 tablespoon cornstarch
• 1 cup boiling water
• 1 (3 oz) package strawberry flavored gelatin
• 2 1/2 quart strawberries

Preparation

Step 1

In a small bowl, combine pecans and cracker crumbs; stir in butter. Press onto bottom of a 10-inch springfoam pan. Set aside.

In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla; beat well. Add eggs; beat on low speed just until combined. Spoon over crust. Place pan on a baking sheet.

Bake at 350 degrees for 45-50 minutes or until center is almost set. Remove from oven and let stand 15 minutes (leave oven on). For topping, combine all the ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool pan on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight

Several hours before serving, prepare glaze. In a saucepan, mix together the sugar and cornstarch; make sure to blend cornstarch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.

Remove sides of pan. Arrange strawberries on top of cheesecake. Spoon glaze over berries, allowing some to drip down sides of cake.