Recipe: Cheesecake with Fruit Glaze

May I suggest this for a mid-morning snack? Because-- you know-- I'm getting ready for something that rarely happens here on the Farm and I need my mid-morning snack. 

Mr. Big Food used Royal Anne cherries for the glaze.


CHEESECAKE WITH FRUIT GLAZE

CRUST

1 C Zwieback crumbs
½ stick butter, melted

Combine crumbs and melted butter, and line the bottom of a spring form pan with mixture.

FILLING

5 8-oz packages cream cheese, softened
½ C milk
6 eggs
1 ½ C sugar, plus an additional ¼ C
2 tsp vanilla, plus an additional 1 tsp
½ tsp salt
1 C sour cream
Strawberry or Blueberry Glaze

Preheat oven to 350o. Beat together softened cream cheese and milk, and add eggs one at a time, beating well after each addition. Gradually add 1 ½ C sugar, 2 tsp vanilla, and salt, and beat well. Pour mixture into crust and bake 1 hour 10 minutes, or until set. Remove from oven and allow to set for 15 minutes. Increase oven temperature to 475o. Combine sour cream, additional ¼ C sugar, and additional 1 tsp vanilla, spread mixture over cheesecake, and bake 5 minutes. Cover and refrigerate. Serve with Strawberry or Blueberry Glaze spooned over cheesecake.

STRAWBERRY OR BLUEBERRY GLAZE

below the fold

 1 C strawberries or blueberries, crushed, plus more
1 C water
1 ½ Tbsp cornstarch
½ - ¾ C sugar

Add water to crushed berries and cook 2 minutes. Mix together cornstarch and sugar, and stir into hot berry mixture. Bring mixture to a boil, stirring constantly, and cook until thick. Cool and add more berries.