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Cheesecake with Strawberry Glaze
Crumb Crust:
1-1/2 cups vanilla wafer OR
graham cracker crumbs
2 Tbsp. sugar
1/3 cup margarine or butter
Filling:
3 (8 oz.) pkgs. cream cheese, softened
5 eggs
1 cup sugar
1 tsp. vanilla
Sour Cream Topping:
2 cups sour cream
1/2 cup sugar
1 tsp. vanilla
Strawberry Glaze:
1 cup fresh strawberries
1/2 cup water
1/2 cup sugar
4 tsp. cornstarch
Crust: Combine crust ingredients and press into bottom and 1-1/2 to 2 inches up the sides of a
9-inch springform pan. Set aside. Preheat oven to 350°.
Filling: Combine filling ingredients in mixer bowl and beat with electric mixer until smooth.
Pour into prepared crust. Bake in preheated 350° oven for 45-55 minutes or until center is just
set. Remove from oven and cool for 15 minutes, then spread with sour cream topping.
Topping: Combine topping ingredients and pour over baked and cooled cake. Increase oven
temperature to 475° and bake an additional 5 minutes.
Glaze: Crush strawberries and place in small saucepan. Add water and cook for 2 minutes. In a
separate bowl, mix sugar with the cornstarch, removing all lumps. Gradually stir into strawberry
mixture. Cook and stir until clear and thickened. Cool and then spread over cake. Refrigerate.
Serves 14.
by Randy Young (Baton Rouge), a partner practicing in the utilities regulation and environmental law area
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