December 29, 2007

A special New Year's Eve Dessert (recipe: Deluxe Cheesecake)

Happy New Year! Tonight we will be going across the street to celebrate with the kids. In honor of bringing in the New Year on a sweet note, I made a Strawberry-Glazed Cheesecake. I got the idea from the Cooking Light message board when I asked for some ideas on something that would not only be yummy, but pretty to look at as well. After putting the glaze on, I immediately thought "My Grandma would be so proud!". First of all, the glaze and strawberries add her favorite color, Red, to the dessert. Also, she always liked for things to look "pretty", and I think I pulled it off on this one!

Graham Cracker Crust
Source: The Southern Living Cookbook


5 1/2 ounces graham crackers, crushed (about 1 2/3 cups)
1/4 cup sugar
1/4 cup pluse 2 tablespoons butter or margarine, melted

Combine all ingredients, mixing well. Firmly press crumb mixture evenly over the bottom of 9-inch pie plate (or 9-inch springform pan).

If using for a frozen pie, crust may be used without baking. For other pies, bake at 350 degrees for 7-9 minutes.

Deluxe Cheesecake
Source: The Southern Living Cookbook


1 Graham Cracker Crust
3 (8-oz) packages of cream cheese, softened
1 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1 (16-oz) carton sour cream
3 tablespoons sugar
1/2 teaspoons vanilla extract


Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in 1/2 teaspoon vanilla. Pour into prepared pan. Bake at 375 degrees for 35 minutes or until cheesecake is set.

Beat sour cream at medium speed of an electric mixer 2 minutes. Add 3 tablespoons sugar and 1/2 teaspoon vanilla; beat an additional 1 minute. Spread over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours.

Source: Bon Appetit


1 quart medium strawberries
1 (12 oz) jar red raspberry jelly
1 tablespoon corn starch
1/4 cup Cointreau
1/4 cup water


Several hours before serving, wash and hull berries and let dry completely on paper towels. Combine a little jelly with the cornstarch in a saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently until thickened and clear - about 5 minutes. Cool to lukewarm, stirring occasionally.

Using a knife, loosen cake from pan; remove springform from around edge. Arrange berries (I sliced in half since they ended up being different sizes) in a circle around the cake until you reach the middle. Spoon glaze over berries, allwing some to drip down the sizes of the cake. Return to refrigerator until glaze is set.

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