Berry-Glazed Cheesecake

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READY IN: 1hr 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine pecans, graham cracker crumbs and butter in a bowl and mix well.
  • Press in a lightly buttered 10-inch springform pan and bake at 350º for 10 minutes.
  • Remove to a wire rack to cool completely.
  • Beat cream cheese in a large mixing bowl until smooth and creamy.
  • Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.
  • Spoon into the cooled prebaked crust.
  • Place pan on a baking sheet and place in middle of oven.
  • Bake at 350º for 40 to 45 minutes or until set.
  • The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.
  • Let stand 15 minutes at room temperature to cool.
  • Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.
  • After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350º for 5 minutes.
  • Let stand at room temperature to cool.
  • Chill, covered, for up to 2 days.
  • Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake.
  • Spoon raspberry glaze over the top.
  • Chill, covered, until glaze is set.
  • For glaze: Mix a small amount of jelly and the cornstarch in a saucepan. Add the remaining jelly, schnapps and water and mix well. Cook over medium heat for 5 minutes or until thickened and clear, stirring constantly. Cool to lukewarm, stirring constantly.
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