Creamy Strawberry Cheesecake Food

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STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

CRUST:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
STRAWBERRY GLAZE:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, halved

Steps:

  • Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.

Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRIES AND CREAM CHEESECAKE



Strawberries and Cream Cheesecake image

Adapted from Martha Stewart Living mag. I saw the photo for this and had to post it so I wouldn't lose it. A little different because the strawberries are oven-roasted before they are added. Best when made the day before you need it to allow for chilling time.

Provided by Muffin Goddess

Categories     Cheesecake

Time P1DT3h40m

Yield 1 cheesecake, 8-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs strawberries, hulled
3 tablespoons light corn syrup
1 1/2 cups graham cracker crumbs, finely ground (approximately 4 sheets if crushing your own)
1 cup sugar
3 tablespoons sugar
3 tablespoons unsalted butter, melted
29 ounces cream cheese, at room temp
1/4 teaspoon salt
2 large eggs, at room temp
1 vanilla bean, seeds scraped out and reserved (save outer beans for another use)
8 3/4 ounces mascarpone cheese, at room temp

Steps:

  • Preheat oven to 300ºF. Place whole hulled strawberries in a single layer on a baking sheet with a rim. Drizzle with the corn syrup and lightly toss to coat. Bake for about 1 1/2 hours, or until syrup begins to thicken and strawberries turn deep red and shrink slightly. Transfer berries and syrup to a medium bowl, then mash them with a potato masher. Set aside to cool completely.
  • Increase oven temperature to 350ºF. In a small bowl, stir together graham cracker crumbs, 3 tbs. sugar and melted butter until well-mixed. Press mixture evenly into the bottom of a 9-inch springform pan. Bake at 350ºF for about 10 minutes, or until crust slightly darkens and is firm to the touch. Allow baked crust to cool completely on a wire rack.
  • Reduce oven temp to 325ºF. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, approximately 2 minutes. Scrape sides of bowl, then gradually add the remaining 1 cup of sugar and the salt. Scrape sides of bowl again, then add the eggs one at a time, mixing well after each addition. Scrape sides of bowl once again, then mix in vanilla bean seeds and mascarpone cheese until very creamy and smooth, approximately 3 minutes.
  • Transfer 5 cups of the cream cheese mixture to the bowl of cooled mashed strawberries and stir to combine. Pour the strawberry cheese mixture over the cooled crust and smooth it out with an offset spatula. Carefully dollop remaining plain cheese mixture over the strawberry mixture and gently spread with an offset spatula, taking care to not mix layers.
  • Wrap the outside of the springform with a double layer of aluminum foil. Set wrapped pan in a large roasting pan. Fill roasting pan with enough boiling water to come halfway up the sides of the springform pan. Bake until set, approximately 1 hour to 1 hour 10 minutes (center should still be slightly wobbly). Remove springform pan from waterbath and transfer to a wire rack to cool. Chill for at least 4 hours (overnight will give you the best results).

CREAMY STRAWBERRY CHEESECAKE



Creamy Strawberry Cheesecake image

Perfect for entertaining, this dreamy dessert gets its delightful flavor from swirls of fresh strawberry sauce. The rich taste and velvety texture are wonderful to savor. And best of all, because you make it a day ahead of time, dessert will be ready anytime you are! -Mia Trautwein, Goleta, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups sliced fresh strawberries
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon water
CRUST:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°. In a small saucepan, combine strawberries, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved and mixture is bubbly, 2 minutes. Mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; cool., Mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a 9-in. pie plate. Bake 10 minutes. Cool on a wire rack., Beat cream cheese, sugar, sour cream and vanilla on medium speed until creamy. Add eggs; beat on low speed just until combined. Pour into prepared crust. Spoon cooled berry mixture over top; swirl into filling., Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours or overnight.

Nutrition Facts :

NO BAKE STRAWBERRY CHEESECAKE



No Bake Strawberry Cheesecake image

My best friend shared this recipe with me over 30 yrs ago and it's still a favorite in our house! Of course, the "cook time" is actually the "chill time". Yummy! No leftovers with this cheesecake!

Provided by txgammi

Categories     Cheesecake

Time 2h5m

Yield 2 pies

Number Of Ingredients 5

8 ounces cream cheese
1/2 cup sugar
10 ounces Cool Whip
1 box frozen strawberries
2 graham cracker pie crust

Steps:

  • Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar.
  • Add Cool Whip.
  • Mix thoroughly.
  • Add thawed Strawberries and mix until well blended.
  • Pour into pie crusts.
  • Chill.

Nutrition Facts : Calories 2221, Fat 135, SaturatedFat 68.2, Cholesterol 124.7, Sodium 1737.5, Carbohydrate 241.6, Fiber 3.7, Sugar 174.5, Protein 20.3

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

Very good recipe....My 12 year old daughter said to send her a piece, since I have not made it in a while

Provided by ClawDeeuH

Categories     Cheesecake

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or 3 tablespoons butter, melted
19 ounces cream cheese, softened
1 cup sugar
2 teaspoons lemons, rind of, grated
1/4 teaspoon vanilla
3 eggs
1 cup strawberry, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water

Steps:

  • Pre-heat oven to 350 degrees Crust: stir together graham cracker crumbs and sugar.
  • Mix in butter thoroughly and press into a 9" springform pan.
  • Bake 10 minutes.
  • Cool Reduce oven temperature to 300 degrees Filling: beat cream cheese in large mixing bowl.
  • Gradually add sugar, beating until fluffy.
  • Add lemon peel and vanilla Beat in eggs one at a time. Pour into shell.
  • Bake 1 hour or until center is firm.
  • Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
  • Glaze: blend sugar and cornstarch together in a small saucepan.
  • Stir in water and strawberries.
  • Cook, stirring constantly, until the mixture thickens and boils.
  • Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Nutrition Facts : Calories 390.3, Fat 20.5, SaturatedFat 9.8, Cholesterol 96, Sodium 246.3, Carbohydrate 48.2, Fiber 0.6, Sugar 40.7, Protein 5.1

CREAMY CHEESECAKE WITH STRAWBERRY SAUCE



Creamy Cheesecake with Strawberry Sauce image

Enjoy this delish Creamy Cheesecake with Strawberry Sauce. Made with low-fat & reduced-fat ingredients and topped with strawberry sauce, it's perfection.

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Yield 16 servings

Number Of Ingredients 8

1/2 cup graham cracker crumbs
1 cup sugar, divided
2 Tbsp. butter or margarine, melted
1 container (24 oz.) 2% milkfat low fat cottage cheese
2 cups cholesterol-free egg product, divided
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1/2 tsp. almond extract
2 cups sliced strawberries, divided

Steps:

  • Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 2 Tbsp. of the sugar and butter until well blended; press firmly onto bottom of pan. Set aside.
  • Place cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover. Blend well; set aside. Beat Neufchatel, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended. Add cottage cheese mixture; mix well. Pour over crust.
  • Bake 1 hour 20 minutes or until cheesecake is puffed and center is almost set. Cool on rack 15 minutes. Carefully run metal spatula or knife around edge of cheesecake to loosen; remove side of pan. Refrigerate at least 3 hours.
  • Place 1 cup of the strawberries and remaining 2 Tbsp. sugar in blender container; cover. Blend until pureed. Arrange remaining sliced strawberries on top of cheesecake; drizzle with strawberry puree. Refrigerate until ready to serve. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.5213 g, Sugar 0 g, Protein 9 g

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.

Provided by Kathy Higgins

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10h45m

Yield 12

Number Of Ingredients 12

1 ¼ cups graham cracker crumbs
¼ cup white sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
½ teaspoon vanilla extract
3 eggs
1 tablespoon water

Steps:

  • Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
  • Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
  • Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
  • Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g

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