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Strawberry Glazed Cheesecake

This cheesecake with a strawberry glaze and garnish has a chocolate crust.  It’s light and refreshing on a summer day, and you only need your oven on for a short time to bake the crust.  A stand mixer is the ideal tool to help you create this stunning cake.

If you have chocolate wafer crumbs handy, you may prefer to use them to make a crumb crust by adding 1/3 cup melted butter to 1 1/2 cups of crumbs.

Strawberry Cheesecake
You will need almost two pounds of fresh strawberries.  Save the most perfect ones for the garnish and use any over or under ripe ones for the glaze. You may use a little more sugar (1/3 cup) if the berries are under ripe or if the juice you use is very tart.

Strawberry Hearts Licence Plate Frame


1 cup all-purpose flour

¼ cup sugar

½ cup cocoa

1/3 - ½ cup butter, cold

Strawberry Glazed Cheesecake

Method: Mix dry ingredients, then cut in cubed butter to resemble coarse meal.  Press into bottom of parchment-lined 9-10” springform pan and bake at 350° F for 10-15 minutes.  Allow crust to cool on a wire rack.

Adding slightly more butter will make the crust sturdier. One third of a cup of butter will yield a slightly crumbly crust.


8 oz (1 package) cream cheese, softened

1 cup sour cream (non-fat)

½ cup sugar


1 tbls vanilla extract or liqueur

¼ cup liqueur and/or juice (pineapple, strawberry, or orange)

1 tbls (1 packet) gelatin

1 cup whipping and/or heavy cream, cold

In a small saucepan, sprinkle gelatin over liqueur or juice and allow to soften.  Add a small amount of water if necessary.  Heat on low, stirring until gelatin is completely dissolved and liquid is clear.

On low speed, mix cream cheese with sugar, then add sour cream and gelatin mixture.  Pour into a clean bowl and chill just until the mixture begins to set.

In a clean chilled bowl with wire whisk attachment, whip the cream until soft peaks form.  Then slowly and gently fold in the gelatin mixture.  Pour over prepared crust and chill in refrigerator.

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2 cups chopped strawberries

½ cup juice/liqueur/water

¼ cup sugar

2 tbls cornstarch

Puré 2 cups of fresh chopped strawberries in food processor with pineapple, strawberry, or orange juice or liqueur, or a combination of juice and liqueur.  In a small saucepan, mix sugar and cornstarch, then add strawberry puré.  Cook on medium heat stirring until glaze bubbles and thickens, about 5 minutes.  Set aside to cool.
Strawberry Glazed Cheesecake

Hull ripe medium-sized strawberries, trimming the tops so that they are all roughly the same height.  Arrange these around the edge of the cake, pointed end up.

When both the cake and the glaze are only slightly warm, pour the glaze over the middle of the cake and allow it to spread to the edges.  Place in refrigerator until chilled, then cover with plastic film or place in a cake container.  Allow cake to set over night or for roughly 6 hours for a neat presentation.

When ready to serve, unmould the cake from the springform pan and the parchment collar.  The parchment on the bottom may be removed as well before placing on a cake plate or lazy Susan.
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