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Company Cheesecake | Can't Stay Out of the Kitchen | this amazing #cheesecake comes with either a #Strawberry or #cherry topping. It's perfect for #holiday parties & #Christmas or #ValentinesDay dinner. #dessert

Company Cheesecake

Teresa Ambra
This elegant cheesecake has a sour cream topping and a strawberry or cherry glaze. It's rich, decadent and wonderfully festive for holidays.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Cakes and Cheesecakes
Cuisine American
Servings 16

Ingredients
  

CHEESECAKE:

  • 2 1/2 cups graham cracker crumbs about 32 crackers
  • 4 tbsp. sugar
  • 6 tbsp. unsalted butter melted
  • 5 8-oz. pkgs. cream cheese softened
  • 2 cups sugar
  • 2 tsp. grated lemon peel
  • 1/2 tsp. vanilla
  • 6 large eggs
  • 2 cups sour cream

STRAWBERRY GLAZE:

  • 1-2 cups strawberries
  • 1 cup sugar
  • 3 tbsp. cornstarch
  • 1/3 cup water

CHERRY GLAZE:

  • 16 oz. can pitted tart cherries reserve liquid
  • 1/2 cup sugar
  • 2 tbsp. cornstarch
  • enough water added to reserved cherry liquid to measure 1 cup total liquid
  • 4 drops red food coloring

Instructions
 

CHEESECAKE:

  • Heat oven to 350°.
  • Stir together graham cracker crumbs and 4 tbsp. sugar.
  • Mix in butter thoroughly.
  • Press mixture evenly in bottom of 10-inch springform pan.
  • Bake 10 minutes.
  • Cool.
  • Reduce oven temperature to 300°.
  • Beat cream cheese in large mixer bowl.
  • Gradually add sugar, beating until fluffy.
  • Add lemon peel and vanilla.
  • Beat in eggs, one at a time.
  • Pour over crumb mixture.
  • Bake 1 hour and 15 minutes until center is firm.
  • Cool to room temperature.
  • Spread with sour cream and Strawberry Glaze.

STRAWBERRY GLAZE:

  • Mash enough fresh strawberries to measure 1 cup.
  • Blend 1 cup sugar and 3 tbsp. cornstarch in small saucepan.
  • Stir in 1/3 cup water and the strawberries.
  • Cook, stirring constantly, until mixture thickens and boils.
  • Boil and stir in minute.
  • Cool thoroughly.

CHERRY GLAZE:

  • Drain 1 can (1 lb.) pitted red tart cherries, reserving liquid.
  • Add enough water to cherry liquid to measure 1 cup.
  • Mix ½ cup sugar and 2 tbsp. cornstarch in small saucepan.
  • Stir in the 1 cup liquid.
  • Cook, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute.
  • Remove from heat; stir in cherries and 4 drops red food coloring.
  • Cool thoroughly.

Notes

Recipe adapted from Betty Crocker cookbook, circa 1972.
© Can’t Stay Out of the Kitchen
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