The Crust:
- 3/4 cups walnuts, coarsely ground
- 3/4 cup graham cracker crumbs
- 3 1/2 tbsp butter, melted
The Filling:
- 4 pkgs cream cheese, room temperature
- 4 eggs
- 1 cup sugar
- 1 tbsp vanilla extract
- 3/4 cup whipping cream
The Topping:
- 16 oz sour cream
- 1/4 cup sugar
- 1 tsp vanilla extract
The Glaze:
- 4 cups strawberries
- 1 10 oz jar red raspberry jelly (or other red jelly)
- 1/4 cup Cointreau or Grand Marinier
- 1 1/2 tbsp cornstarch
- 2 tbsp water
Putting it together: Preheat oven to 350º. Mix crust ingredients and press evenly into bottom of 10″ springform pan. Set aside.
Cream the cheese until light and fluffy. Mix in eggs one at a time, mixing well after each addition. Add sugar, vanilla, and whipping cream, mixing until smooth and light. Pour into pan and bake 60 – 70 minutes. Remove from oven and cool about 15 minutes. Keep oven on.
Mix topping ingredients and spread onto top of cheesecake to within about 1/2 inch from edge. Return to oven and bake about 7 more minutes. Cool completely, cover, and refrigerate at least 24 hours (as I said, 2-3 days is best.)
On day you’re going to serve, make glaze. Melt jar of jelly over low heat. Add Cointreau. Mix cornstarch with water and stir into mixture. Cook until thickened.
Remove cake from pan. Press graham cracker crumbs onto sides, if desired.
Arrange whole, hulled strawberries – with tips pointing up – on top of cheesecake, covering the whole thing. Brush glaze on strawberries, allowing it to run down and pool on cake.
Refrigerate until ready to serve.
- Almond Torta
- Apple Cake
- Apple Fig Coffee Cake
- Apple Upside Down Cake
- Apricot Cheese Cake
- Apricot Macadamia Nut Fruitcake
- Bahamian Rum Cake
- Bailey’s Irish Cream Cheesecake
- Banana Cake
- Banana Cake
- Banana Cake
- Banana Cupcakes
- Banana Upside Down Cake
- Basic Cupcake
- Berry Cake
- Betty’s Sunflower Bouquet
- Boston Cream Pie
- Bourbon Glazed Pound Cake with Peaches
- Brownie Ice Cream Cake
- Buttermilk Cake with Blackberries and Beaumes-de-Venise
- Cake a l’Orange
- Cannoli Cake
- Caramelized Peach Upside-Down Cake
- Carrot Cake
- Cherry Upside-Down Polenta Cake
- Chocolate and Sour Cherry Torta
- Chocolate Cherry Pound Cake
- Chocolate Orange Cake
- Chocolate Peppermint Cupcakes
- Chocolate Sour Cream Cake for Two
- Christmas Jello Cake
- Coconut Cheesecake
- Coconut Macadamia Cake
- Coconut Yogurt Cake
- Cranberry Pumpkin Cake
- Eggnog Cake
- Fig and Polenta Cake
- Flourless Chocolate Cake
- Flourless Chocolate Raspberry Cake
- Fruit Cake
- Fruit Cake
- Fruit Cake
- Fruitcake
- Fruitcake
- Guinness Brownies
- Guinness, Whiskey, and Bailey’s Cupcakes
- Ina’s Chocolate Cake
- Kentucky Bourbon Cake
- Key Lime Coconut Cake
- Lemon Almond Semolina Cupcakes
- Lemon Blackberry Pound Cake
- Lemon Coconut Cake
- Lemon Polenta Cake
- Limoncello Cheesecake
- Lucille’s Cheese Cake
- Maple Walnut Cheesecake
- Miss Finney’s Apple Cake
- Peach and Almond Upside-Down Cake
- Peach Cake
- Peach Upside Down Cake
- Peanut Butter TastyKake
- Pear Pecan Buttermilk Upside Down Cake
- Pear Upside Down Cake
- Pecan-Topped Lemon Cake
- Pineapple Dump Cake
- Pineapple Upside Down Cake
- Polenta Pound Cake with Cherries
- Poppy Seed Cake With Lemon Glaze and Raspberries
- Pound Cake
- Pumpkin Apple Streusel Cake
- Pumpkin Cake
- Pumpkin Cake
- Pumpkin Cake
- Pumpkin Cupcakes
- Pumpkin Whoopie Pies
- Raspberry Cream Cake
- Ricetta Maiorchino
- Scandinavian Apple Cake
- Sicilian Almond Lemon Cake
- Strawberry Cheesecake
- Sweet Potato Cheesecake
- Tortuga Rum Cake
- Ultimate Coconut Cake
- Vanilla Cake – For Two
- Vanilla Pound Cake
- World’s Greatest Cheesecake with Chocolate Ganache
- Yellow Cake
- Yellow Cupcakes
- Zuppa Inglese