Cooking Book Reviews

There’s nothing like a delicious piece of cheesecake to mark the end of a good meal. Here’s one recipe I’m going to share with you. It’s a baked strawberry cheesecake recipe from page 13 of my cookbook 91 Cheesecake Recipes.

Crust
1 1/2 c graham cracker crumbs
2 T sugar
2 T melted butter

Filling
20 ounce (2-1/2 pkgs – 8 ounce each) cream cheese, softened
1 cup sugar
1/2 ts vanilla
3 eggs, beaten

Topping
1 cup mashed strawberries
1 c sugar
3 T cornstarch
1/3 cup water

Mix sugar and cracker crumbs with melted butter. Press on to the bottom of a 9″ springform pan. Bake at 350° for 10 minutes in preheated oven. Remove from the oven and cool on a wire rack.

Whip cream cheese until it’s smooth using a food processor or electrical mixer. Gradually beat in the sugar. Add beaten eggs and vanilla. Pour the filling on top of the pre-baked crust in the springform pan.

Bake at 300° for an hour or until the center has set. Remove the cake from the oven and let it cool on a wire rack.

Glace

Blend the sugar and cornstarch together in a small saucepan. Stir in water and the strawberries, cook on medium heat, stirring constantly, until it thickens and starts to boil. Let boil one minute, constantly stirring. Let the glace cool completely and then spread it over the cooled cheesecake.

Refrigerate for 3 hours or more before serving.

How To Make Great Cheesecake

Here’s some additional tips you can use to make your cheesecake a success:

To soften cream cheese means to leave it in room temperature to let it get softer than refrigerated. It’s fine to let it reach room temperature as long as you don’t leave it out for too long.

You can prevent a cheesecake from cracking by running a thin knife around the edge, between the crust and the pan, just after removing the cake from the oven.

If you use a springform pan, don’t remove the sides of the pan before the cake has cooled completely. Then refrigerate before serving.

To cut a whole cheesecake into perfect slices, use dental floss instead of a knife. Prepare yourself with a lot of unwaxed, unflavored dental floss.

Saw your way down through the cheesecake, using a lot of sawing motion and pressure when cutting through the crust, then let loose of one end and pull the floss out from the other end. Don’t bring it back to the top, it would just make a mess.

Change floss, and wash or wipe hands often to avoid it being slippery.

When slicing cheesecake with a knife it should have a long thin blade. Remember to dip the knife in warm water and clean the blade between each slice. This way the slices gets cut nice and clean without crushing the cake.

 

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