Strawberry Glazed Cheesecake Recipe

Name: Strawberry Glazed Cheesecake
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: Serves 1 or more
Ingredients: 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)

Indulge in this irresistible Strawberry Glazed Cheesecake! This recipe delivers a rich, creamy cheesecake with a vibrant strawberry glaze that will leave you craving more. While it's a labor of love, the results are well worth the effort. Shorten the process by using a store-bought pie crust. Get ready to impress your friends and family with this show-stopping dessert! Share your photos and reviews – we can't wait to see your creations!

Prep Time 30 mins

Cook Time 100 mins

Calories 641.7 kcal

Protein 17g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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)

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How to Make 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.