Strawberry Cheesecake 2 Food

STRAWBERRY CHEESECAKE

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.

STRAWBERRY CHEESECAKE SQUARES

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
• Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
• Refrigerate 3 hours or until firm. Serve topped with strawberries.

STRAWBERRY CHEESECAKE IN 4 EASY STEPS

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.

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
• Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Butter and line the side of the pan.
• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
• Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
• Add flour, beat for 5 seconds on speed 4 until just incorporated.
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
• Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
• Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
• Simmer for 10 minutes until strawberries breakdown.
• Mix cornflour with water, then add into saucepan and stir.
• Add halved strawberries and cook for 1 minute to soften.
• Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
• Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
• Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
• Slice and serve with remaining Strawberry Sauce!

2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C).
• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
• Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
• Bake the crust for 5-10 minutes, until firm.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
• Pour the cream cheese filling into the prepared crust.
• Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
• Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
• Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
• In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
• When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
• Enjoy!

STRAWBERRY CHEESECAKE

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.

STRAWBERRY-STRAWBERRY CHEESECAKE

Steps:

• For crust:
• Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust until just golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature.
• For filling:
• Puree thawed strawberries and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining puree for another use); do not wash bowl. Add cream cheese and sugar to processor. Blend until smooth. Using on/off turns, blend in flour. Add eggs; process until smooth, scraping down sides of bowl occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract, and almond extract; process until well blended. Transfer filling to prepared crust.
• Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour 15 minutes. Place hot cheesecake on rack. Refrigerate uncovered on rack until cold, at least 4 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
• For topping:
• Using small knife, cut around pan sides to loosen cake; remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves atop cheesecake in concentric circles; brush with warm jelly to glaze. Chill at least 1 hour and up to 8 hours.

STRAWBERRY CHEESECAKE SUPREME

Steps:

• Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
• Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
• Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
• Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
• Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°F (163°C). Grease a 9×13 pan. 2.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan. 3
• Bake the crust for 10 minutes, then set aside to cool. 4
• Reduce the oven temperature to 300°F (148°C). 5.
• n a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 6.
• dd the sour cream and vanilla extract mix on low speed until well combined. 7.
• dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. 8.
• our the batter into the pan with the crust and spread evenly. 9.
• ake the cheesecake for 30 minutes. 10.
• Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes. 11.
• Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking. 12.
• Put the cheesecake in the fridge to cool completely, 3-4 hours. 13.
• To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree. 14.
• Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes. 15.
• Allow to boil for 1 1/2 minutes, then remove from heat. 16.
• Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes. 17.
• Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools. 18.
• To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.

STRAWBERRY CRUNCH CAKE WITH CHEESECAKE

Steps:

• Preheat the oven to 350°F. Line a standard baking sheet with parchment paper and set it aside.
• Evenly divide the coarsely crushed cookies into 2 small mixing bowls.
• Pour 1 of the 3 ounce boxes of dry strawberry gelatin mix over 1 of the bowls of cookie crumbs and stir to combine.
• Pour 2 tablespoons of the melted unsalted butter over the plain cookie crumb bowl and mix well.
• Drop 5 to 6 drops of the red food coloring gel into the remaining 2 tablespoons of butter and stir to mix the coloring. Pour the tinted melted butter over the gelatin crumb mixture. Stir very well to ensure the color is evenly distributed.
• Evenly sprinkle the vanilla and strawberry bowls of buttered cookie crumbs onto the prepared baking sheet. Bake for 10 minutes. Allow the crumbs to completely cool, while you prepare the cakes.
• Preheat the oven to 350 degrees. Generously spray two 9 inch round cake pans with bakers spray (Baker's Joy). Set them aside.
• Using a stand mixer or an electric handheld mixer and a medium-size mixing bowl add the cake mix, eggs, melted unsalted butter, milk, and strawberry gelatin mix. Mix all ingredients together on medium speed until well incorporated and smooth.
• Evenly divide the cake batter between the 2 prepared round cake pans. Bake for 24 to 28 minutes, or until a toothpick inserted comes out clean. Be sure to leave the oven on to bake the cheesecake.
• Allow the cake to completely cool on a cooling rack. Once cooled, remove the cakes from the pans, and set them aside.
• Reduce the oven temperature to 325 degrees.
• In a small mixing bowl, whisk together the granulated sugar and the cornstarch. Set this aside.
• Line the bottom of a 9 inch springform pan with parchment paper, and generously spray the springform pan with nonstick spray. Set it aside.
• Using a stand mixer or an electric handheld mixer on medium-high speed to cream together the cream cheese, heavy cream, and vanilla extract.
• Reduce the mixer speed to low, add the eggs one at a time, until all eggs are well incorporated.
• Leaving the mixer on low, slowly add the granulated sugar and the cornstarch. Increase the speed to medium and mix until the batter is smooth.
• Pour the cheesecake batter into the springform pan.
• Bake at 325 degrees for 40 minutes. Leaving the oven door closed, turn the oven off and leave the cheesecake in the oven for 20 additional minutes.
• Remove the cheesecake and allow it to cool on a cooling rack for 30 minutes.
• Tightly cover the cheesecake, and place in the freezer for 1 hour.
• Using either a stand mixer or a handheld mixer and a medium-size mixing bowl, on medium-high speed cream together the cream cheese, heavy cream, and unsalted butter for 1 1/2 to 2 minutes. Be sure to scrape down the sides of the bowl with a silicone spatula.
• Lower the mixer to low and slowly add the vanilla.
• Keeping the mixer speed low, slowly add the powdered sugar 1 cup at a time. Increase the speed to medium and mix until smooth.
• Using your choice of serving plate, center 1 of the strawberry cake layers.
• Scoop out 1/4 cup of frosting and place in the center of the bottom cake layer. Using either an offset spatula, or a silicone spatula, evenly smooth out the frosting. Don't worry if there are crumbs in the frosting.
• Remove the cheesecake from the freezer. Carefully run a sharp, flexible knife along the inside edge of the cheesecake. Slowly release the springform sides. Line a flat plate with wax paper, and place it on top of the cheesecake. Securely turn the cheesecake upside down to remove the base of the springform pan and the parchment paper. Carefully turn the cheesecake right side up and place it on top of the bottom layer of strawberry cake.
• Scoop out another 1/4 cup of frosting to smooth over the cheesecake layer.
• Place the top strawberry cake layer on top of the cheesecake layer.
• Evenly spread the remaining frosting over the rest of the cake. Again, do not worry if there are crumbs, the cookie crumb coating will hide the crumbs in the frosting.
• Break the cooled cookie crumbs up into small pieces.
• Sprinkle the top of the cake with cookie crumbs. Using your hands, gently press/pat the cookie crumbs on the sides of the cake.

HEALTHY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
• Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
• Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
• In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
• In a food processor, add strawberries and process until very smooth and well blended puree forms.
• Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
• In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
• Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
• Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
• Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
• Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
• To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won't crack.
• Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.

STRAWBERRY CHEESECAKE BARS

Steps:

• TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
• FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
• Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
• FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
• FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
• Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
• Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.

STRAWBERRY CHEESECAKE PUFFS

Steps:

• Unfold the puff pastry sheet on a lightly floured surface, such as a large cutting board. Cut the pastry sheet into 3 strips along the fold marks. Next, cut each strip in half making 6 rectangles.
• Place each pastry rectangle onto a parchment lined baking sheet.
• Bake in a preheated 400 degree F oven for 15 minutes or until the pastries are golden brown.
• Remove from the oven and cool completely on an oven rack. Set aside or store in an airtight container until ready to use.
• TO MAKE THE STRAWBERRY FILLING
• Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the strawberries are softened and the sugar dissolves.
• Increase heat to high and bring the mixture to a boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Remove pan from heat and cool completely.
• TO MAKE THE CHEESECAKE FILLING
• Beat cream cheese, sugar and cream together until smooth, about 3 minutes. Set aside or refrigerate until ready to assemble.
• TO ASSEMBLE
• Split each pastry into 2 layers, making 12 in all.
• Evenly divide the cream cheese mixture between each of the bottom layers and spread with the back of a spoon or a knife.
• Top the cream cheese mixture with a layer of sliced strawberries.
• Top the strawberries with the strawberry filling.
• Top with the top pastry layer.
• Garnish with powdered sugar.

STRAWBERRY CHEESECAKE

Steps:

• Top an Original Pretzel Crisps® with strawberry cream cheese, a slice of strawberry and some crumbled graham cracker.

STRAWBERRY CHEESECAKE (2)

Steps:

• for the crust, combine all the crust ingredients and press down firmly into a 9" spring form pie tin.
• Refrigerate.
• In a bowl, blend together cheese, sugar and vanilla.
• Add the eggs, mix well.
• Pour this batter into the pie crust.
• Bake at 350 degree F until center is almost set about 40 minutes.
• refrigerate for 3 hours.
• before serving, decorate with strawberry slices.