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
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
NO-BAKE STRAWBERRY CHEESECAKE BARS
Steps:
- For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
- Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
- For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
- Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
- Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
- To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.
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
NO BAKE STRAWBERRY CHEESECAKE
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
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
LEMON STRAWBERRY CHEESECAKE
Make and share this Lemon Strawberry Cheesecake recipe from Food.com.
Provided by - Momma Loon
Categories Cheesecake
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
- Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
- Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
- Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
- Glaze
- Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
- Lemon Strawberry Cheesecake.
- Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
- After about 3 hours your cheesecake is ready for eating!
STRAWBERRY CHEESECAKE TRIFLE
Awesome! This gives a whole new meaning to strawberry shortcake. Great dessert for after any meal and a definite crowd pleaser and easy to prepare. (cooking time is estimated chill time.)
Provided by Anita Harris
Categories Dessert
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
- Fold the cool whip into the cream cheese mixture.
- Gently stir in cake pieces; set aside.
- Combine strawberries and sugar, stirring until sugar is dissolved.
- Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
- Continue layering; finish with strawberries.
- Cover with plastic wrap; and chill several hours.
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