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
NO BAKE STRAWBERRY CHEESECAKE RECIPE (TO BEAT ALL OTHERS!)
The best No Bake Strawberry Cheesecake recipe beats all others with a creamy no bake cheesecake filling mixed with fluffy Cool Whip, graham cracker or gluten-free crust option, and fresh strawberries covered in a glossy gelatin glaze.
Provided by Melissa Erdelac
Categories Dessert
Time 30m
Number Of Ingredients 17
Steps:
- In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
- ALTERNATIVE GLUTEN FREE CRUST: Preheat oven to 375ºF. Stir together crushed cereal, sugar, and butter in a bowl. TIP: For best results use a food processor to mix everything and so crumbs are very finely ground, almost like flour. Dump into a 9" pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Bake for 12 minutes and cool at least 15 minutes before filling.
- In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
- Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
- Wash strawberries, hull, and then place on towels to dry.
- In a small saucepan whisk together sugar, cornSTARCH, and water. Bring to boil, whisking occasionally.
- Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
- Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Place the pie on a large platter or baking sheet to catch drips. Spoon cooled strawberry gelatin mixture over fresh strawberries. TIP: This makes a lot of glaze. I usually pour half on, refrigerate until set, and then add another layer. Return cheesecake to refrigerator for gelatin to set, about 1 hour.
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Nutrition Facts : Calories 463 kcal, Carbohydrate 79 g, Protein 10 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 555 mg, Fiber 2 g, Sugar 62 g, ServingSize 1 serving
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 WITH SOUR CREAM
Experience perfection with our Strawberry Cheesecake with Sour Cream recipe. You'll adore this Strawberry Cheesecake with Sour Cream made with PHILADELPHIA Neufchatel Cheese, graham cracker crumbs and fresh strawberries.
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
- Beat Neufchatel, 1 cup of the remaining sugar and 1 tsp. vanilla with mixer until blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with berries.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 100 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING
I have been making this delicious and easy cheesecake for over 40 years. Change up the berries to your liking or completely omit them for a plain but rich and creamy cheesecake.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 5h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
- Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
- Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
- Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
- Top cheesecake with fresh strawberries right before serving.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 40.2 g, Cholesterol 149 mg, Fat 34.3 g, Fiber 0.7 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 296.4 mg, Sugar 32.2 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 BARS
Strawberries...the smell of summer! Not as difficult as it seems, plus some down time. From ATK.
Provided by gailanng
Categories Bar Cookie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
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 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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