This recipe include Strawberry Glaze (at end of post); however, we usually have it with canned blueberry topping as shown in these photos.
Sour Cream Cheesecake & Strawberry Glaze
1 ¾ C. fine graham cracker crumbs
¼ C. finely chopped nuts
½ t. cinnamon
½ C. melted butter
2 (8 oz.) pkgs. Cream cheese softened
1 C. sugar
1 t. vanilla
¼ t. almond extract (optional)
¼ t. salt
3 eggs
3 C. sour cream
Combine crumbs, nuts, and cinnamon. Add butter, stirring until well combined. Reserve ¼ cup for top. Press remaining into bottom and 2 1/2” up sides of an 8” spring-form pan. In a large bowl, beat cream cheese, sugar, vanilla, almond extract, and salt until smooth. Add eggs, beating at low speed until just combined. Do not overbeat. Stir in sour cream. Turn into prepared crust. Sprinkle reserved crumbs on top. Bake at 375° for 50-55 minutes or until knife comes out almost clean. Cool on wire rack. Chill 4-5 hours. Makes 12 servings.
1 ½ C. mashed fresh strawberries
1 C. sugar
3 T. cornstarch
½ C. water
Place ingredients into saucepan over medium heat. Stir to combine. Bring to a boil. Reduce heat and cook 6-8 minutes, or until mixture has thickened. Remove from heat. Cool. In a saucepan over medium heat, add strawberries, sugar, and cornstarch. Stir to combine. If your strawberries are not very juicy, you may need to add 1-2 tablespoons of water as needed. Bring to a boil. Reduce heat to medium-low and cook for 6-8 minutes, or until mixture has thickened. Remove from heat and allow to cool
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