2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, sugar, unsalted butter, cream cheese, sour cream, sugar, medium eggs, vanilla extract, strawberry, sugar, corn syrup, water, cornstarch
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 388 calories, Carbohydrate 52 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams
DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: raw pecan, almond flour, pitted dates, cinnamon, coconut oil, salt, raw cashew, cold water, canned coconut milk, fresh lemon juice, coconut oil, maple syrup, vanilla extract, strawberry, strawberry
Provided by Joey Firoben
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
- Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
- Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
- Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
- Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
- Freeze the pan while preparing the strawberry layer, about 10 minutes.
- Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
- Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
- Top the cheesecake with sliced strawberries.
- Freeze the cheesecake until solid, at least 4 hours.
- To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 6 grams, Sugar 9 grams
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
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