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Indulge in a slice of culinary history with our Decadent Strawberry Glazed Cheesecake Recipe. The cheesecake, a dessert with roots reaching back to ancient Greece, has been delighting palates for centuries. Over time, it has evolved, taking on various forms and flavors as it has traveled across cultures. Today, the cheesecake is a beloved treat worldwide, with each culture infusing its unique touch to this timeless dessert.

What makes our version special is the incorporation of a luscious strawberry glaze that adds a delightful twist to the traditional recipe. The creamy, rich cheesecake, baked to perfection, harmoniously marries with the sweet and slightly tangy strawberry glaze, resulting in a dessert that is an absolute treat for the senses. Each bite promises a burst of flavors and textures, with the velvety smoothness of the cheesecake beautifully contrasting the vibrant, fruity notes of the strawberry glaze.

Savor this Decadent Strawberry Glazed Cheesecake as a grand finale to a lovely dinner or enjoy it as a luxurious treat on a lazy afternoon. Pair it with a cup of your favorite coffee or a glass of sparkling wine for an elevated gastronomic experience. Every slice of this cheesecake is a testament to the dessert’s rich historical journey, from the ancient Greek tables to your modern-day dessert spread. Enjoy this timeless classic with a strawberry twist!

Main Ingredients

• 3 cups cream cheese (softened)
• 1 cup sugar
• 1 cup sour cream
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• 1.5 cups graham cracker crumbs
• 1/2 cup unsalted butter (melted)
• 2 cups strawberries (fresh or frozen)
• 2 tablespoons cornstarch
• 1/4 cup water

Seasonings and Spices

• 1/2 teaspoon salt

Optional Toppings

• to taste whipped cream
• to taste fresh strawberries (for decoration)
• to taste mint leaves (for decoration)

Preparation

1. Begin by preheating your oven to 325°F (160°C). This will ensure your cheesecake cooks evenly.
   Tip: Always preheat your oven before baking.
2. In a bowl, combine graham cracker crumbs, melted butter, and salt. Mix until the texture resembles wet sand.
   Tip: If you don’t have graham crackers, you can use any other type of biscuit.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust, ensuring it is evenly distributed.
   Tip: Use the bottom of a glass to press down the crust, this helps in achieving an even layer.

Cooking Instructions

1. In a large bowl, beat the cream cheese until it is smooth. Gradually add the sugar while continuing to beat until it’s well incorporated.
   Tip: Ensure the cream cheese is at room temperature for easy mixing.
2. Add sour cream, vanilla extract and lemon zest to the cream cheese mixture. Mix well until smooth and creamy.
   Tip: Lemon zest will add a subtle citrus note to balance the sweetness.
3. Add eggs one at a time, beating well after each addition until fully incorporated.
   Tip: Avoid over-mixing as it can introduce too much air into the mixture, which can cause the cheesecake to crack.
4. Pour the cream cheese mixture over the prepared crust in the springform pan.
5. Bake in the preheated oven for 50-60 minutes or until the center is set and the top appears dull.
   Tip: The cheesecake is done when the edges are set but the center 2 inches are still a bit wobbly.
6. Remove from the oven and let it cool in the pan on a wire rack for 10 minutes. Loosen the sides from pan with a knife. Let it cool for another hour, then remove the rim from pan.

Finishing Touches

1. While the cheesecake is cooling, prepare the strawberry glaze. Puree the strawberries in a food processor or blender.
   Tip: Fresh strawberries work best for the glaze, but you can use frozen ones if fresh aren’t available.
2. In a saucepan, combine the strawberry puree, sugar and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Boil and stir for 1 minute.
   Tip: Cornstarch is used to thicken the glaze. If the glaze is too thick, you can add a bit more water.
3. Remove from heat and let it cool for a while before spreading it over the cooled cheesecake.
4. Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
   Tip: The cheesecake needs to be completely chilled before serving.
5. When ready to serve, garnish the cheesecake with whipped cream, fresh strawberries, and mint leaves for a touch of color and freshness. Slice and serve.
   Tip: Use a warm knife to slice the cheesecake for clean, even slices.