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Strawberry Glazed Cream Cheese Cake

Prep
Cook
Serves 10people
Ingredients
Crust:
3.4
cup coarsely ground walnuts (3oz)
3/4
cup finely crushed graham crackers
3
tbsp melted unsalted butter
Filling:
4
(8 oz) packages of cream cheese, room temp
4
eggs
1 1/4
cups sugar
1
tbsp fresh lemon juice
2
tsp vanilla
Topping:
2
cups sour cream
1/4
cup sugar
1
tsp vanilla
Strawberry Glaze:
1
qt medium strawberries
1
(12 oz) jar red raspberry jam
2
tbsp cornstarch
1/4
cup Cointreau
1/4
cup water
Directions
1.
Portion rack in center of oven and preheat to 350 degrees. Lightly butter 9 or 10 inch springform pan.
2.
For crust: Combine walnuts, graham crackers and butter. Press compactly into bottom of pan.
3.
For filling: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust.
4.
Set pan on baking sheet to catch any butter that may drop out. Bake 10 inchg cake 40-50 minutes or 9inch cake 50-55 minutes. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.) Remove from oven and let stand at room temp 15 min. Retain oven temp at 350.
5.
For topping: Combine sour cream, sugar, and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending within 1/2 inch od edge. Return to oven and bake 5min. Let cool, then refrigerate for at least 24 hours, better 2-3 days.
6.
For glaze: Several hours before serving, wash and hull berries and let dry. Combine a little jam with cornstarch in saucepan and mix well. Add remaining jam, Cointreau and water and cook over medium heat, stirring frequently until thickened and clear, about 5min. Cool to lukewarm, stirring occasionally.
7.
Using knife, loosen cake from pan and remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until the glaze is set.

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