Strawberry Glazed Cheesecake
Preparation: 25 min. Cooking: 70 min.
Total: 95 min.
- 1 3/4 Cup sugar
- 1 3/4 tsp lemon rind , grated
- 1 tsp vanilla extract
- 2 egg yolks
- 1 1/4 Lb cream cheese , softened
- 3/4 tsp orange rind , grated
- 1 1/2 Tbsp all purpose flour , sifted
- 3 eggs , room temperature
- 2 Tbsp heavy cream
- 3 Cup fresh strawberries , washed and hulled
- 4 Tbsp cold water
- pinch salt (necessary)
- 1 1/2 Tbsp cornstarch
- 1 tsp unsalted butter , softened
- red food coloring
Preheat oven to 400 ℉. Mix 1 whole cup all purpose flour flour, 1/4 whole cup sugar sugar, 1 whole tsp lemon rind lemon rind and half the vanilla in a bowl. Add 1 whole egg yolk and 1/2 whole cup unsalted butter butter. Use your hands to mix until blended. Pat or spread onto bottom and sides of a 10 inch pie pan. Bake about 10 minutes or until lightly browned. Set aside.
Reduce oven temperature to 250 ℉. Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 whole cup sugar sugar, 3/4 whole tsp lemon rind lemon rind, orange rind and 1.5 whole Tbsp all purpose flour flour. Mix thoroughly. Add eggs and 1 whole remaining egg yolk one at a time, beating after each addition until just incorporated. Beat cream and remaining vanilla. Pour into crust and bake about 1 hour until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.
Pur'ee 1 normal cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry pur'ee, 3/4 whole cup sugar sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 normal tsp butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.