Cheesecake with Strawberry Glaze
Cookie Crust
1 cup sifted flour
1/4 cup granulated sugar
1 teaspoon grated lemon rind
Scrapings from small vanilla bean
1 egg yolk, beaten
1/2 cup butter, softened
Mix ingredients by hand. Pat into bottom of springform pan. Bake at 400 degrees
F for 10 minutes. Cool.
Filling
1 1/4 pounds cream cheese
3/4 cup granulated sugar
1 1/4 tablespoons flour
3/4 teaspoon vanilla extract
3/4 teaspoon grated orange rind
2 tablespoons sour cream
2 tablespoons milk or cream
4 egg yolks
Cream cheese until softened. Beat in next 6 ingredients. Add egg yolks one at a
time, beating well after each. Pour into springform pan over crust.
Bake at 500 degrees F for 6 minutes; then reduce heat to 200
degrees F and bake for 30 minutes more. DO NOT OVERCOOK. Cool and refrigerate.
Leave in springform pan until chilled; then unmold.
Strawberry Glaze
2 pints fresh strawberries, divided
3/4 cup granulated sugar
1 1/2 tablespoons cornstarch
Juice of 1/2 lemon
5 drops red food coloring
Pour 1 cup strawberries in blender. Blend on high. Place sugar and cornstarch in
shallow pan; add strawberry pur�e slowly; then add lemon juice and food
coloring. Cook until thick. Do not overcook.
Arrange remaining whole or halved strawberries on top of cake
and pour glaze over all. Decorate with more whole strawberries or mint leaves.
Serves 12. |