Ingrédients pour Strawberry Glazed Cheesecake
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Butter, melted (for crust)
- 1 3/4 cups granulated Sugar (1/4 cup for crust, 3/4 cup for filling, 3/4 cup for glaze)
- 16 ounces Cream Cheese
- 1 tablespoon Lemon Zest
- 1 tablespoon Orange Zest
- 1 1/2 tablespoons All-Purpose Flour
- 3 large Eggs
- 1 large Egg Yolk
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 cup Fresh Strawberries (for puree)
- 1/4 cup Cold Water
- a pinch of Salt
- 2 tablespoons Cornstarch
- 1 tablespoon Unsalted Butter (for glaze)
- a few drops Red Food Coloring (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Glazed Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Strawberry Glazed Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine crust ingredients (see below) and press firmly into a 9-inch pie pan.
- Bake for 8-10 minutes. Remove from oven and set aside to cool.
- Reduce oven temperature to 250°F (120°C).
- In a large bowl, beat 16 ounces cream cheese with an electric mixer until smooth and creamy.
- Gradually add ¾ cup granulated sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, and 1 ½ tablespoons all-purpose flour. Mix until well combined.
- Add 3 large eggs and 1 large egg yolk, one at a time, beating well after each addition. Be sure not to overmix.
- In a separate bowl, whisk together 1 cup heavy cream and 1 teaspoon vanilla extract. Gently fold into the cream cheese mixture.
- Pour the filling into the prepared crust.
- Bake for 60-65 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Transfer to a wire rack to cool completely.
- While the cheesecake cools, prepare the strawberry glaze:
- Puree 1 cup fresh strawberries in a food processor or blender.
- Press the puree through a fine-mesh sieve to remove seeds.
- In a small saucepan, combine the strawberry puree, ¾ cup granulated sugar, ¼ cup cold water, a pinch of salt, and 2 tablespoons cornstarch.
- Bring to a boil over medium heat, stirring constantly until thickened (about 2 minutes).
- Remove from heat and stir in 1 tablespoon butter and a few drops of red food coloring (optional).
- Let the glaze cool slightly.
- Arrange fresh strawberries over the top of the cooled cheesecake.
- Pour the cooled glaze over the cheesecake and fresh strawberries.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
227g
Fat
103g
Carbs
23g
