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Fresh Strawberry Cheesecake with Strawberry Glaze Recipe

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3.9 from 31 reviews

  • Author: Mary & Susan
  • Total Time: 11 hours 20 minutes
  • Yield: 12 servings

Description

A classic and luscious Fresh Strawberry Cheesecake featuring a buttery graham cracker crust, creamy and smooth cream cheese filling baked in a water bath for perfect texture, and topped with fresh strawberries glazed in a light strawberry jelly and orange liqueur mixture. This dessert is ideal for special occasions and gatherings, offering a delightful balance of rich, creamy, and fruity flavors.

Ingredients

Crust

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated white sugar
  • ¼ cup unsalted butter, melted

Filling

  • Three 8-ounce packages cream cheese, at room temperature
  • 1 cup granulated white sugar
  • 5 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • ¼ cup all purpose flour
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

Glaze

  • ¼ cup water
  • 2 tablespoons cornstarch
  • 12 ounces strawberry jelly (not jam)
  • 3 tablespoons Cointreau or Grand Marnier (can substitute orange juice)

Topping

  • 1 quart whole, fresh strawberries (stems removed), halved

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375℉. Lightly spray a 10-inch springform pan with nonstick spray to prevent sticking.
  2. Prepare the Crust: In a large bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press about two-thirds of this mixture firmly and evenly onto the bottom of the prepared pan. Use the remaining crust mixture to press halfway up the sides of the pan, pressing with a straight-sided glass to create an even layer. Bake the crust at 375℉ for 10 minutes. Once baked, remove from oven and let it cool completely.
  3. Prepare the Filling: Reduce oven temperature to 325℉. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until very light and fluffy, about 3 minutes. Gradually add 1 cup sugar and continue mixing until combined. Add eggs one at a time, mixing after each addition. Then add sour cream, flour, vanilla extract, and salt, mixing until smooth and homogeneous. Pour this filling over the cooled crust in the springform pan.
  4. Set Up Water Bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from leaking in. Place the wrapped pan into a roasting pan, then carefully pour boiling water into the roasting pan until it reaches about two inches up the side of the springform pan.
  5. Bake the Cheesecake: Transfer the roasting pan with the cheesecake inside to the oven. Bake at 325℉ for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside for 40 minutes. Then crack the oven door open slightly and let it sit inside for an additional hour. Remove from oven, take out the water bath, discard foil, and allow the cheesecake to cool to room temperature. Refrigerate overnight to fully set.
  6. Prepare the Glaze: Several hours before serving or the night before, combine water and cornstarch in a small saucepan, whisking until smooth. Add the strawberry jelly and cook over medium heat, stirring constantly, until the jelly melts and the mixture thickens slightly. Remove from heat, then stir in the Cointreau or Grand Marnier (or orange juice). Let glaze cool to room temperature or refrigerate until ready to use.
  7. Assemble and Serve: Remove the sides of the springform pan carefully. Evenly distribute the halved fresh strawberries over the top of the cheesecake. Spoon the cooled glaze over the strawberries, allowing some glaze to drip artistically down the edges. Serve chilled and enjoy the fresh, creamy, and fruity delight.

Notes

  • Using a water bath during baking helps to prevent cracks and ensures a smooth, creamy texture.
  • Make sure all dairy ingredients are at room temperature to achieve a better, lump-free filling.
  • The glaze can be prepared in advance and refrigerated; just bring to room temperature before glazing for easier spreading.
  • Substitute orange juice for Cointreau or Grand Marnier to make the glaze non-alcoholic.
  • Ensure the springform pan is securely wrapped in foil to avoid water leakage during baking.
  • Refrigerate the cheesecake overnight for best flavor and texture.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/fresh-strawberry-cheesecake-with-strawberry-glaze-recipe/