STRAWBERRY CHEESECAKE
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
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.
STRAWBERRY CHEESECAKE
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
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
STRAWBERRY CHEESECAKE
Provided by Food Network
Number Of Ingredients 4
Steps:
- Top an Original Pretzel Crisps® with strawberry cream cheese, a slice of strawberry and some crumbled graham cracker.
STRAWBERRY CAKE WITH CREAM CHEESE FROSTING
The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield One 9-inch cake
Number Of Ingredients 17
Steps:
- For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
- To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
STRAWBERRY CHEESECAKE IN A JAR
Delicious no-bake cheesecakes prepared in jars.
Provided by Meecro
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl. Press 1/4 the graham cracker mixture into the bottom of each jar.
- Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy. Spoon 1/4 the cream cheese mixture onto graham cracker crust in each jar. Top each cheesecake with sliced strawberries. Refrigerate cheesecakes until serving time.
Nutrition Facts : Calories 878.9 calories, Carbohydrate 83.2 g, Cholesterol 122.6 mg, Fat 59.1 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 39.6 g, Sodium 551.9 mg, Sugar 66.3 g
STRAWBERRY CHEESECAKE
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
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
STRAWBERRY CHEESE CAKE
Make and share this Strawberry Cheese Cake recipe from Food.com.
Provided by blakeleymichelle
Categories Cheesecake
Time 3h20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spoon cottage cheese into blender and blend until smooth, about 30 seconds.
- Add vanilla extract and Splenda; blend for about 15 more seconds.
- Add the softened cream cheese and blend for about 30 seconds, scraping down the sides as needed. While blending, gradually add the egg sustitute and continue to blend until smooth, about 45 seconds.
- Pour cheese filling into Ready Crust and bake until set, about 35 minutes.
- Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 134.1, Fat 8.1, SaturatedFat 5.1, Cholesterol 26.1, Sodium 240.9, Carbohydrate 5.6, Fiber 0.4, Sugar 1.2, Protein 8.5
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