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Baked Cheesecake With Strawberry Glace
Crust 1 1/2 c graham cracker crumbs 2 Tbsp sugar 2 Tbsp melted butter Filling 20 oz (2-1/2 pkgs - 8 oz each) cream cheese, softened 1 c sugar 1/2 ts vanilla 3 eggs, beaten Topping 1 cup strawberries, mashed 1 cup sugar 3 Tbsp cornstarch 1/3 cup water Mix cracker crumbs with sugar and melted butter. Press on to the bottom of a 9" springform pan. Bake in a preheated oven at 350° for 10 minutes. Remove from oven and let cool on a wire rack. Whip cream cheese until it has become smooth using a food processor or an electrical mixer. Beat in the sugar gradually. Add beaten eggs and vanilla. Pour over the pre-baked graham craker crust in the springform pan. Bake at 300° for one hour or until the center is set. Remove from oven and let cool on a wire rack. Glace Blend the sugar and cornstarch together in a small saucepan. Stir in the water and strawberries, cook on medium heat, stirring constantly, until it thickens and begins to boil. Boil for one minute while stirring constantly. Let the glace cool completely and then spread it over the cooled cheesecake. Refrigerate for a minimum of 3 hours before serving. How To Make Great Cheesecake Here's some additional tips you can use to make your cheesecake a success: To soften the cream cheese is to leave it in room temperature until it's softer than refrigerated. Letting it reach room temperature is fine, just don't leave it out too long. You can prevent a cheesecake from cracking by running a thin knife around the edge, between the crust and the pan, just after removing the cake from the oven. If you use a springform pan, don't remove the sides of the pan before the cake has cooled completely. Then refrigerate before serving. To cut a whole cheesecake into perfect slices, use dental floss instead of a knife. Prepare yourself with a lot of unwaxed, unflavored dental floss. Saw down through the cheesecake, use a lot of sawing motion and pressure at the bottom if there is a crust, then turn loose of one end of the floss and pull it out from the other end. Don't bring it back up to the top, it just makes a mess. Change floss, and wash or wipe hands often to avoid it being slippery. When slicing cheesecake with a knife, the knife should have a long and thin blade to make clean cuts. Remember to dip the knife in warm water and clean the blade between each slice. That way the slices gets a nice and clean cut without crushing the cake. Article Directory: http://www.articledashboard.com Since 2006 Simon Byholm has published the cheesecake cookbook, 91 Cheesecake Recipes, as a PDF ebook. You can find the latest version as well as a delicious chocolate cheesecake recipe on his site 91CheesecakeRecipes.com |
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