Strawberry Cheesecake @senseicat

CRUST:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted

FILLING:
4 packages (8 ounces each) cream cheese, softened
4 eggs
1-1/4 cups sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
TOPPING:
2 cups (16 ounces) sour cream
1/4 cup sugar
1 teaspoon vanilla extract

STRAWBERRY GLAZE:
1/4 cup water
2 tablespoons cornstarch
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, hulled

Combine pecans, crumbs and butter. Press into the bottom of a 10-in. springform pan. Set aside.

For filling, beat the cream cheese in a large mixing bowl until smooth. Add eggs, sugar, lemon juice and vanilla. Mix thoroughly. Spoon over crust.

Bake at 350° for about 50 minutes or until filling is almost set. Remove from oven and let stand 15 minutes but leave oven on.

Meanwhile, prepare topping by combining sour cream, sugar and vanilla. Spread over cake and return to the hot oven for 5 minutes. Cool to room temperature and refrigerate 24 hours.

Several hours before serving, prepare glaze: In a saucepan, combine water and cornstarch. Add jelly and cook over medium-high heat, stirring constantly, until jelly melts and the mixture thickens. Remove from the heat; stir in liqueur and food coloring, if desired. Cool to room temperature.

Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top of cake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake.

Source: Taste of Home

A Taste Of Deliciousness @senseicat