Strawberry Cheesecake With Coconut Cookie Crust Recipe By Tasty Food

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 AS MADE BY MARTA FLINN RECIPE BY TASTY

Steps:

• Preheat the oven to 500°F (230°C).
• Trace the bottom of a 10-inch springform pan on parchment paper, then cut out the circle. Grease the pan with nonstick spray and line with the parchment.
• Make the crust: Add the vanilla wafers to a resealable plastic bag and crush into fine crumbs. Pour in the butter, seal the bag, and massage the crumbs until the butter is well incorporated.
• Pour the crumbs into the prepared pan and press against the bottom and partially up the sides. Chill while you make the filling.
• In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer) beat the cream cheese, starting on medium speed and increasing to high speed, until completely smooth. Add the flour, sugar, salt, and vanilla and beat well to combine, about 2 minutes. Add the lemon zest and eggs, 1-2 at a time, beating well after each addition, about 6 minutes total. Add the heavy cream and mix until just combined. Pour the filling over the crust.
• Bake the cheesecake for 10 minutes. Reduce the oven temperature to 225°F (105°C) and bake for another 75-90 minutes, until the filling is almost set but still jiggles slightly in the center. Let cool completely at room temperature, at least 1 hour. Then, cover and refrigerate for at least 8 hours, up to overnight.
• Make the whipped topping: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), beat the cream cheese, powdered sugar, and vanilla on medium-high speed until smooth and thick. While the mixer is running, pour in the heavy cream and continue to whip until stiff peaks form, 5-7 minutes. Transfer the whipped topping to a piping bag fitted with a large fluted piping tip.
• Release the springform and transfer the cheesecake to a serving platter. Pipe the whipped topping around the edges of the cheesecake, then fill the center with the strawberry filling. Refrigerate until ready to serve, up to 5 days.
• Enjoy!

STRAWBERRY COCONUT CHEESECAKE

Steps:

• For crust; preheat oven to 350*F.
• Brush 9 inch diameter cake pan with 2 inch sides with 1 TBs melted butter.
• Line oan with parchment paper; lightly brush paper with some of melted butter.
• Blend crumbs, coconut, sugar and remaining butter in medium bowl.
• Press mixture over bottom of prepared pan.
• Bake crust until lightly browned at edges, about 10 minutes.
• Cool.
• Reduce oven temperature to 300*F.
• For filling; Using electric mixer, beat first 4 ingredients in large bowl until blended.
• Beat in eggs 1 at a time.
• Beat in cream of coconut and rum.
• Pour batter over crust.
• Place cake pan in a large roasting pan.
• Add enough water to roasting pan to come 1 inch up sides of cake pan.
• Cover roasting pan with foil.
• Bake cake 1 hour.
• Remove foil.
• Bake until cake is pale brown, puffed, and just set in center, about 40 minutes.
• Cool cake in water bath 2 hours.
• Remove from water; run knife around cake to loosen.
• Chill cake in pan 3 hours.
• (can be made 2 days ahead. Cover and keep chilled.).
• Preheat oven to 350*F.
• Place cake in oven 2 minutes.
• Remove from oven.
• Place sheet of foil, then 10 inch diameter cardboard round or tart pan bottom on top of cake.
• Turn cake over.
• Shake gently, allowing cake to settle onto foil and round.
• Remove pan and parchment.
• Place plater atop cake and turn cake right side up onto platter.
• Remove round and foil.
• For topping; simmer jam and 2 TBS water in small saucepan.
• Brush top of cake with warm jam.
• Overlap berries atop cake, covereing completely.
• Brush remaining jam over berries and chill.
• (Can be prepared up to 8 hours ahead).