{"id":374,"date":"2016-11-10T16:59:15","date_gmt":"2016-11-10T23:59:15","guid":{"rendered":"http:\/\/olivereats.ca\/?p=374"},"modified":"2021-05-13T13:47:42","modified_gmt":"2021-05-13T19:47:42","slug":"strawberry-glazed-cheesecake","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/10\/strawberry-glazed-cheesecake\/","title":{"rendered":"Strawberry Glazed Cheesecake"},"content":{"rendered":"<p>You can use fresh strawberries if you wish, or canned cherry pie filling.<\/p>\n<p>Serves 10<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<p>Base<\/p>\n<ul>\n<li class=\"ingredient\">2 cup graham cracker crumbs<\/li>\n<li class=\"ingredient\">1\/4 cup walnuts or pecans, finely chopped<\/li>\n<li class=\"ingredient\">1\/2 tsp cinnamon<\/li>\n<li class=\"ingredient\">1\/2 + cup butter, melted<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>3 small eggs<\/li>\n<li>2 (8 oz) pkg cream cheese<\/li>\n<li>1 cup sugar<\/li>\n<li>2 tsp vanilla<\/li>\n<li>3 cup sour cream<\/li>\n<li>Dash of salt<\/li>\n<\/ul>\n<p>Strawberry Glaze Topping<\/p>\n<ul>\n<li>2 cup fresh strawberries<\/li>\n<li>1\/2 cup water<\/li>\n<li>4 tsp cornstarch<\/li>\n<li>1\/3 cup sugar<\/li>\n<li>Red food colouring<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat Oven to 350F<\/li>\n<\/ol>\n<p>Base<\/p>\n<ol>\n<li>Combine all ingredients and press into bottom of pan and up the sides approximately 2 inches.<\/li>\n<li>Use back of metal spoon.<\/li>\n<\/ol>\n<p>Filling<\/p>\n<ol>\n<li>Make sure the cream cheese is room temperature or warmer by microwaving slightly.<\/li>\n<li>Combine next 5 ingredients and beat until just smooth.\u00a0 Do not overbeat.<\/li>\n<li>Blend in sour cream.<\/li>\n<li>Pour into crust.<\/li>\n<li>Bake until set, about 45 min. The middle will still jiggle which is ok.<\/li>\n<li>Do not overcook. Filling should be soft.<\/li>\n<li>Cool then put on topping of choice.<\/li>\n<li>Chill thoroughly 4-5 hours or overnight.<\/li>\n<\/ol>\n<p>Glaze<\/p>\n<ol>\n<li>Crush 1 cup strawberries.<\/li>\n<li>Add water and cook 2 min.<\/li>\n<li>Sieve to remove seeds.<\/li>\n<li>Mix cornstarch and 1\/3 cup sugar.<\/li>\n<li>Slowly stir in hot berry mixture.<\/li>\n<li>Bring to boil, stirring constantly.<\/li>\n<li>Cook and stir until thickened and bubbly.<\/li>\n<li>Add food colouring.<\/li>\n<li>Cool to room temperature.<\/li>\n<li>Arrange remaining strawberries on top of cake.<\/li>\n<li>Spread glaze over cheesecake carefully.<\/li>\n<li>Chill 2 hours.<\/li>\n<li>Serve in small slices \u2013 very rich!<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pauline Oliver for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You can use fresh strawberries if you wish, or canned cherry pie filling. Serves 10<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[42,6],"tags":[],"class_list":["post-374","post","type-post","status-publish","format-standard","hentry","category-cake","category-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-62","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/374"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=374"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/374\/revisions"}],"predecessor-version":[{"id":1216,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/374\/revisions\/1216"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}