STRAWBERRY CHEESECAKE
Check out this recipe for the absolute best strawberry cheesecake!
Categories Strawberry Cheesecake classic dessert basic dessert classic cheesecake fancy dessert easy dessert best cheesecake strawberry dessert cheesecake lover
Time 6h30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325º and grease a 9" springform pan with cooking spray.
- Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest.
- Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9" springform pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.
- Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.
- Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.
- Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.
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
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
EASY STRAWBERRY CHEESECAKE
Sweet and delicious strawberry cheesecake that's easy to put together.
Provided by Angela Dalton
Categories Dessert
Time 12h15m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat your oven to 375°F.
- Mix the cream cheese and sugar in a bowl. Beat with electric beater until well blended. Add in the eggs and vanilla. Pour the mixture into the pie crust making sure to level the mixture after you are done pouring it.
- Bake for 45-50 minutes until just set. When you check the cheesecake, gently jiggle the pan. If the cheesecake moves too much like it's still gooey, you need to bake it longer.
- Remove the cake and allow it to sit on a wire rack until completely cool. Cover and refrigerate overnight. Before serving, spread enough of the strawberry pie filling to lightly cover the cheesecake. Extra pie filling can be used for those who like a little more topping.
- Now that you know the basics, it's extremely easy to mix things up and make a completely different tasting cake by altering a few ingredients.
Nutrition Facts : Calories 300, Carbohydrate 29 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 13 g, TransFat 1 1/2 g
COFFEE CHEESECAKE IN 4 EASY STEPS
Coffee cheesecake in 4 easy steps is a delicious no bake recipe. This simple dessert will satisfy both coffee and cheesecake lovers alike!
Provided by Neil
Categories Dessert
Number Of Ingredients 10
Steps:
- Grease a round loose bottom cake tin and place a piece of greaseproof paper around the bottom. Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin or use a food processor. Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter. Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.
- Combine the hot water with the coffee and granulated sugar in a small bowl. Stirring to remove any lumps, then allow to cool. Do this as soon as you've put the cheesecake base in the fridge.
- Place the cream cheese, icing sugar and vanilla extract in a stand mixer bowl then whisk until smooth. Pour in the double cream and continue beating until the mixture is completely combined. Then fold in the cooled coffee mixture. Spoon the cream cheese mixture over the biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon. Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
- Before serving, remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Decorate with the walnut halves.
Nutrition Facts : Calories 400 kcal, Carbohydrate 37 g, Protein 5 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 84 mg, Sodium 398 mg, Sugar 20 g, ServingSize 1 serving
STRAWBERRY CHEESECAKE
This easy Strawberry Cheesecake recipe is perfect for the summer! Smooth and creamy, it's topped with delicious strawberries and homemade strawberry sauce. !
Provided by Life Love and Sugar
Categories Dessert
Time 1h5m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 Slice, Calories 459 calories, Sugar 47.4 g, Sodium 363.6 mg, Fat 19.8 g, SaturatedFat 11.2 g, TransFat 0.3 g, Carbohydrate 63.8 g, Fiber 2.1 g, Protein 7.5 g, Cholesterol 91 mg
STRAWBERRY CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
EASY STRAWBERRY CHEESECAKE
A lovely no-bake cheesecake made with any fruit you wish, but strawberries are my favorite. I like to use British digestive biscuits but graham crackers will do as well. Simple and easy to make and rich in flavor.
Provided by alisono
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Line a large pie dish with parchment paper for easier slicing and serving.
- Mix crushed biscuits and melted butter in a bowl. Press mixture into prepared dish and refrigerate for 30 minutes.
- Combine cream cheese, mascarpone cheese, and sugar together in a bowl until well combined. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the cream cheese mixture. Reserve a few strawberries for garnish and fold remaining strawberries into the cream cheese mixture.
- Spoon the mixture over the chilled biscuit base and smooth the top with the back of a spoon. Decorate with remaining strawberries. Chill for 1 hour before serving.
Nutrition Facts : Calories 674.8 calories, Carbohydrate 32.8 g, Cholesterol 159.6 mg, Fat 58.7 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 34.8 g, Sodium 355.1 mg, Sugar 19.4 g
4 INCH STRAWBERRY CHOCOLATE CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix cookies and butter until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, 2 1/2 T sugar, and cornstarch. Beat until smooth.
- Beat in melted egg substitute and vanilla. Beat well after each addition.
- Remove 1/3 of the mixture, stir cocoa and 1/2 T sugar. Set aside.
- Stir strawberry schnapps into remaining cream cheese mixture.
- Fold in sliced strawberries.
- Pour half the strawberry mixture over crust, then top with half of chocolate mixture, layer remaining strawberry then chocolate mixtures.
- Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.
- Bake at 325°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Top with canned whipped topping and chocolate covered strawberry.
Nutrition Facts : Calories 249.3, Fat 18.3, SaturatedFat 10, Cholesterol 51.9, Sodium 212.1, Carbohydrate 18.8, Fiber 0.5, Sugar 14.8, Protein 3.9
PHILADELPHIA® 3-STEP® STRAWBERRY LAYER CHEESECAKE
Three steps and just 10 minutes of prep time yield one creamy, layered cheesecake made with strawberry preserves and garnished with sliced berries.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.
- Bake 40 minutes or until center is almost set. Cool.
- Refrigerate 3 hours or overnight. Top with the whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 350 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 25 g, Protein 6 g
NO-BAKE STRAWBERRY CHEESECAKE
Provided by Sheila Lukins
Categories Milk/Cream Mixer Dessert Kid-Friendly Backyard BBQ Cream Cheese Strawberry Summer Sour Cream Parade Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the piecrust. (There may be some fi lling left over. If so, reserve it to be decoratively piped onto the top of the pie.) Chill in the refrigerator for 4 hours.
- 2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
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-STRAWBERRY CHEESECAKE
Categories Cake Dessert Bake Cream Cheese Strawberry Spring Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
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 (2)
Make and share this Strawberry Cheesecake (2) recipe from Food.com.
Provided by Fouzia Parkar
Categories Cheesecake
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
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
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