STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
- Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE STRAWBERRY CHEESECAKE
Get a double dose of both strawberry (filling and topping) and chocolate (crust and ganache) with every bite of this cheesecake.
Provided by Abigail Johnson Dodge
Categories Dessert
Yield ten to twelve.
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven and heat the oven to 375°F. In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F. In a stand mixer fitted with the paddle attachment, beat the cream cheese, strawberry purée, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top. Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below). In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the chocolate ganache on the cheesecake and spread evenly. Just before serving, garnish with the sliced strawberries. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Nutrition Facts : ServingSize ten to twelve.
4 INCH STRAWBERRY CHOCOLATE CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix cookies and butter until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, 2 1/2 T sugar, and cornstarch. Beat until smooth.
- Beat in melted egg substitute and vanilla. Beat well after each addition.
- Remove 1/3 of the mixture, stir cocoa and 1/2 T sugar. Set aside.
- Stir strawberry schnapps into remaining cream cheese mixture.
- Fold in sliced strawberries.
- Pour half the strawberry mixture over crust, then top with half of chocolate mixture, layer remaining strawberry then chocolate mixtures.
- Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.
- Bake at 325°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Top with canned whipped topping and chocolate covered strawberry.
Nutrition Facts : Calories 249.3, Fat 18.3, SaturatedFat 10, Cholesterol 51.9, Sodium 212.1, Carbohydrate 18.8, Fiber 0.5, Sugar 14.8, Protein 3.9
CHOCOLATE-COVERED STRAWBERRY CHEESECAKE
Like a chocolate-covered strawberry, but way, way better.
Provided by Pam Lolley
Categories Cakes
Time 11h
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray. Wrap outside of pan with heavy-duty aluminum foil. Stir together graham cracker crumbs, melted butter, and 2 tablespoons of the sugar in a medium bowl. Press mixture on bottom and 1 inch up sides of prepared pan. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
- Meanwhile, process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed.
- Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add flour and remaining 1 1/4 cups sugar, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolk, and beat just until incorporated. Beat in zest, strawberry puree, and 2 teaspoons vanilla on low speed just until combined. Gently stir in food coloring gel until desired shade is reached. Pour batter into prepared pan, and place on a large rimmed baking sheet.
- Bake in preheated oven just until center is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover and chill 8 to 24 hours.
- Place chocolate chips, butter, and corn syrup in a small microwavable bowl. Microwave on MEDIUM (50%) power until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Stir in 1/2 teaspoon vanilla.
- Remove sides of pan, and transfer cheesecake to a serving platter. Pour chocolate ganache over top of cake, spreading to edges using a small offset spatula and allowing some to drip down sides. Chill cheesecake until ganache is firm, about 20 minutes. Garnish cake with whole and halved fresh strawberries.
FOUR 4.5-INCH CHEESECAKES WITH NINE STIR-IN VARIATIONS
My oldest son bought me a set of 4.5-inch springform cheesecake pans and I found this recipe with stir-in variations by Googling. Found on Diana's Desserts website at http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1927/Recipe.cfm. Source: Kraft Foods, November 24, 2003. See Directions below recipe for ideas for garnishing, or stir-in variations! Please note that the nutritional information does NOT include stir-in ingredients!
Provided by KerfuffleUponWincle
Categories Cheesecake
Time 1h20m
Yield 4 4.5-inch springform pans, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Mix crumbs, the 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes.
- Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, as desired. Pour over crusts. Place pans on cookie sheet.
- Bake at 300°F (150°C) for 40 to 45 minutes, or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
- Topping Ideas to garnish: Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes, for garnish, before serving.
- STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following:.
- APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar.
- NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour.
- CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks.
- CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest.
- S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon broken graham crackers.
- COOKIES AND CREAM MINI CHEESECAKE: Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies.
- CHOCOLATE ROYALE MINI CHEESECAKE: Stir in 2 ounces semi-sweet baking chocolate, melted.
- PEANUT BUTTER MINI CHEESECAKE: Stir in 2 tablespoons peanut butter and 1 tablespoon milk.
- MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.
CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING
Provided by Katie Lee Biegel
Categories dessert
Time 1h10m
Yield 10 servings
Number Of Ingredients 14
Steps:
- For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
- Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
- Serve the cheesecake cold, topped with the strawberry sauce.
CHOCOLATE-COVERED STRAWBERRY CHEESECAKE
Chocolate-covered strawberries are the quintessential Valentine's Day sweet. Here they adorn a strawberry-packed no-bake cheesecake with a chocolate cake bottom -- share a slice with your main squeeze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- For the cheesecake: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Line a baking sheet with parchment and set aside. Cut a 10-inch-by-5 1/2-inch strip of parchment.
- Prepare and bake the cake batter in the prepared pan according to the package directions for a 9-inch pan. Let cool completely on a rack, about 1 hour. Open the pan clasp, loosen the collar and slip in the parchment strip so it encircles the cake; it will come up about 2 inches higher than the edge. Close the clasp.
- Meanwhile, chop enough strawberries to make 2 cups. Toss with the sugar in a medium bowl and let sit until softened slightly, about 5 minutes. Use a potato masher to mash the strawberries and sugar to a pulp (the mixture should be mostly smooth with a few chunks).
- Beat the cream cheese and 2 cups cream in a large bowl with an electric mixer on medium speed until smooth and stiff peaks form, 4 to 5 minutes.
- Bring 1/2 cup cream to a boil in a small saucepan then whisk in the gelatin, stirring continuously, until dissolved, 2 to 3 minutes.
- Fold the cream-gelatin mixture into the strawberry mixture until combined. Fold the cream cheese mixture into the strawberry-gelatin mixture until combined. Pour on top of the cake and smooth out the top with an offset spatula. Chill until set, 2 hours and up to overnight.
- For the ganache: Put the chocolate in a medium heatproof bowl. Bring the butter and the remaining 1 cup heavy cream to a boil in a small saucepan over medium heat. Pour the cream mixture over the chocolate and let stand for 5 minutes. Stir until melted and smooth.
- Dip each of the remaining strawberries into the chocolate halfway, twisting to let any excess chocolate drip back into the bowl. Place on the prepared baking sheet and let harden, about 30 minutes. Reserve the remaining chocolate.
- Open the pan clasp and remove the collar and parchment. Transfer the cake to a serving platter or cake stand. Reheat the reserved ganache in the microwave until it is pourable. Pour the ganache around the edge of the cake, smoothing it with an offset spatula and letting some drip down the sides. Place the chocolate-covered strawberries around the rim with the stems facing inward. Let stand until hardened, about 15 minutes.
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Cuisine AmericanCategory CheesecakeServings 2Total Time 5 hrs 45 mins
- In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 15 minutes.Alternatively, add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 15 minutes.
- In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom and up the sides of both pans.
- In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
STRAWBERRY CHOCOLATE CHEESECAKE - OMG CHOCOLATE DESSERTS
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Reviews 1Category DessertsServings 12Estimated Reading Time 4 mins
- Line bottom of your 9 -inch springform pan with parchment paper, then place a double layer of extra-large aluminum foil under the pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in a water bath.
- To make the crust stir together chocolate graham cracker crumbs and melted butter. Press the mixture into the bottom of the springform pan and place it in the fridge to firm while you are making the filling.
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- In the bowl of the food processor, process the chocolate cookies to fine crumbs. Add the melted butter and pulse a few more times until the mixture starts to clump. Press the crumb mixture into the bottom and halfway up the side of the springform pan. Bake in the preheated oven for about 10 minutes, then remove.
- In the bowl of the stand mixer, mix the cream cheese, strawberry puree, cornstarch, and salt until it is smooth and fluffy, about 5 minutes. Add the sugar and continue mixing until the mixture is smooth. Add the vanilla and beat for about 1 minute, then add each egg one at a time, mixing just until blended. Pour the filling into the crust and smooth the top.
- In the saucepan, warm the cream and corn syrup over medium heat just until hot but not boiling. Remove from heat and stir in the chocolate chips until they are completely melted.
CHOCOLATE STRAWBERRY CHEESECAKE (NO-BAKE, VEGAN) - RECIPES
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5/5 (1)Total Time 30 minsCategory DessertCalories 238 per serving
- Process all cake crust ingredients in a food processor until the dough holds together when you press it between your fingers. Press the mixture into the bottom of a lined/greased 6-inch (15 cm) springform. Put the pan in the refrigerator until you finish making the cream layers.
- Add chopped and hulled strawberries to a saucepan or skillet. Stir in agar powder and maple syrup. Bring to a boil and let simmer for about 2-3 minutes on low to medium heat. Then quickly add the mixture to a blender or food processor.
- To make the chocolate layer, add all ingredients except the agar powder and coconut milk to a blender or food processor. Blend until smooth and creamy. Set aside.
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- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- . Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
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- In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until smooth. Add heavy cream and whip for 3-4 minutes, until fluffy.
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- Preheat oven to 350 degrees. Place a large cookie sheet on the very bottom oven rack and fill it halfway with water. Line the bottom of a 10-inch springform pan with parchment paper.
- Place cookies, cream filling included, in a food processor. Pulse until they become crumbs. Mix crumbs and butter together press into the bottom of the prepared pan. Set aside.
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- Prepare the chocolate cake first; this can be done even a few days in advance. Preheat the oven to 350F and line the bottom of an 8-inch pan with parchment paper (see my note above about using a larger pan).
- In a large mixing bowl, cream together the softened butter and sugar for a few minutes until light and fluffy. Then add in the eggs and vanilla extract. Mix again until creamy. Combine the milk and instant coffee, then heat until the coffee dissolves and milk is warm. Pour the milk into the batter.
- In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Gently fold in melted chocolate at the very end. Bake the batter in the prepared pan for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool completely, then level off the top and split the layer in half.
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- In a bowl, stir together graham cracker crumbs, sugar, and butter. Press mixture into the bottom of prepared baking dish. Cover and place in refrigerate while making ganache.
- In a small saucepan, stir together chocolate chips and whipping cream. Bring to a boil over medium heat. Remove from heat and stir until until smooth. Pour over crust. Cover and place in refrigerator for 30 minutes or until ganache is set.
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- Preheat the oven to 300F/150C. Wrap the bottom of a 9-inch (23-cm) springform pan with 2 layers of foil in preparation for the water bath. Place the graham crackers into a food processor and pulse for a minute, until fine crumbs form. Add the melted butter and pulse again until the cookies are well coated. Alternatively, place the graham crackers into a large bag and use a rolling pin to crush the cookies, then add the butter and mix until well coated.
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