Joes Say Cheese Cheesecake With Fresh Strawberry Sauce Food

NO BAKE CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Using a food processor, pulse your graham crackers until they are fine crumbs.
• Mix together graham cracker crumbs and sugar in a medium bowl.
• Pour in butter and stir well to combine.
• Pour crust into a 9 inch springform pan and press down evenly to cover the bottom and slightly up the sides.
• Put in refrigerator until firm, about 15 minutes.
• Beat cream cheese for 2-3 minutes until nice and smooth.
• Mix together softened cream cheese, sugar and lemon juice until well blended.
• Gently stir in the cool whip.
• Pour mixture into your graham cracker crust.
• Cover with plastic wrap and put in freezer for 2 hours to firm
• Mix strawberries, sugar, and lemon juice together in a bowl
• Either smash strawberries with a fork or blend together briefly until desired consistency
• Spoon sauce over individual servings of cheesecake

CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 300 degrees. Spray a 9 inch springform pan really well with non-stick baking spray and line the bottom with a circle piece of parchment paper (simply trace the bottom of your pan on a piece of parchment paper and cut it out); set aside. Mix all of the crust ingredients in a bowl with a fork then press into the bottom and up the sides of the spring form (the bottom of a measuring cup is helpful in doing this).
• In a mixer fitted with a whisk attachment, whisk cream cheese until smooth. Add granulated sugar, vanilla, lemon juice and heavy cream and whisk until smooth and creamy; scraping down sides of bowl as necessary. Add eggs one at a time and mix until just incorporated (don't over mix the eggs into the batter). Pour batter into prepared crust. Bake for 1 hour and 5 minutes, turn oven off, crack open the door and let sit in the oven for an additional hour. Remove and let cool completely before covering with plastic wrap and chilling over night in the refrigerator. Serve with strawberry sauce and whipped cream.
• To make strawberry sauce, add strawberries, vanilla and sugar into a sauce pan and place over medium heat. Let simmer until strawberries start to just break a part. Mix cornstarch and water in a small bowl and add to the strawberries, stir and simmer until thickened. Let cool then chill in refrigerator.
• To make whipped cream, add cream and sugar to your mixer and whisk on medium-high speed until stiff peaks form. Pipe on cooled cheesecake.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

STRAWBERRY CHEESECAKE WITH HOMEMADE STRAWBERRY SAUCE RECIPE

Steps:

• Place the biscuits and butter in a bowl, mix well and press into the base of the tin. Chill whilst you make the filling.
• For the filling, place the strawberries, 25g of the caster sugar and 2 tbsp water in a saucepan and cook on a moderate until the strawberries are very soft. Puree the mixture in a blender and push through a fine sieve back into the saucepan that you cooked them in. Warm the strawberry puree again and when hot, squeeze the excess water from the gelatine leaves and add to the strawberry puree. Swirl the pan to make sure that the gelatine is completely dissolved. Set aside.
• Place the cream cheese and remaining sugar in a mixing bowl and beat until smooth. Add the cooled strawberry and gelatine mixture and beat again. Add the yogurt and double cream and fold in until thoroughly combined. Pour over the biscuit base and chill for a minimum of 6 hours or overnight.
• To make the strawberry sauce, place the strawberries, sugar and lemon juice in a bowl and leave to macerate for ½ hour. Puree the strawberries in a blender and push through a sieve. Chill until ready to serve.
• To serve the cheesecake, run a round bladed knife around the outside of the tin and release the tin. Transfer the cheesecake to a serving plate. Decorate the top with a few halved strawberries and serve the sauce on the side. Your strawberry cheesecake will keep for 3 days, covered in the fridge.

CLASSIC CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Make the Crust: Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350.
• Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, cream the softened cream cheese until nice and creamy, about 1-2 minutes. Add the sugar and mix until just incorporated. Add the eggs, one at a time, mixing after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. (See photos above for what the batter will look like). Pour the batter over the baked and cooled crust, and smooth the top with a spatula.
• Prepare the Water Bath + Bake: Get out a roasting pan and set the rack aside. Bring a large pot of water to a boil. Set the springform pan with the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan. This is the best way to do a water bath - no possibility of leakage into your cheesecake!Bake for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
• Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a cooling rack to continue cooling. Let cool completely at room temp, then cover well with foil and refrigerate at least 4 hours or up to 2 days before removing from the pan and serving.
• Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. It will thicken more and more the longer you let it cool. Store in the fridge in an airtight container until ready to use.
• Serve + Store: Once cheesecake has chilled, remove it from the springform pan and serve with the strawberry sauce! Keep leftovers, well covered, in the fridge for up to a week.

JOE'S "SAY CHEESE" CHEESECAKE WITH FRESH STRAWBERRY SAUCE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
• Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
• For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
• Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
• For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)

JOEY'S CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust.
• Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.

FRESH STRAWBERRY SAUCE

Steps:

• Stir all ingredients together in a medium sauce pan and bring to a boil over medium high heat. Reduce heat to medium and cook for another 15 minutes until thickened. Let cool and refrigerate.
• A million uses:.
• Spoon over ice cream, pancakes or waffles and add a dollop of whipped cream.
• Drizzle over cheesecake or angle food cake.
• How about a trifle with layers of pound cake and whipped cream.
• Make a smoothie.
• Of course -- strawberry shortcake.

JUNIOR'S FRESH STRAWBERRY SAUCE

Steps:

• Wash, sort through, hull, and slice the berries 1/2 inch thick.
• Bring 1 cup of the water and the sugar to a boil in a medium sized sauce pan over high heat.
• Boil for 5 minutes.
• Mix cornstarch and the remaining 1/4 cup water together in a cup until the cornstarch throughly dissolves.
• Slowly whisk this mixture into the boiling syrup.
• Return to a full boil and boil for 2 minutes.
• Remove the syrup from the heat and whisk in the food coloring if you wish.
• Stir in the vanilla and gently fold in the strawberries.
• Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.