Strawberry Preserve Topped Cheesecake Food

STRAWBERRY TOPPING FOR CHEESECAKE

Steps:

• In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine. If your strawberries are not very juicy, you may need to add 1-2 tablespoons of water as needed.
• Bring to a boil. Reduce heat to medium-low and cook until mixture has thickened to your liking (this could take up to 6-8 minutes). Remove from heat and allow to cool.

STRAWBERRY CHEESECAKE SQUARES

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
• Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
• Refrigerate 3 hours or until firm. Serve topped with strawberries.

STRAWBERRY TOPPED CHEESECAKE

Steps:

• In a small bowl, combine the pecans and cracker crumbs; stir in the butter. Press onto the bottom of a 10-in. springform pan. Set aside., In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla; beat well. Add eggs; beat on low speed just until combined. Spoon over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until the center is almost set. Remove from the oven and let stand 15 minutes (leave oven on). For topping, combine all the ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool pan on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth; add jelly. Bring to a boil over medium-hight heat; cook and stir for 1-2 minutes or until jelly is melted and glaze is thickened. Remove from the heat; stir in orange juice and food coloring if desired. Cool to room temperature. , Just before serving, remove sides of pan. Arrange strawberries on top of cheesecake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.

CLASSIC STRAWBERRY-TOPPED CHEESECAKE

Steps:

• Heat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
• Mix crumbs, 3 Tbsp. sugar and butter; press firmly into bottom of pan. Bake 10 minutes. Set aside. Increase oven temperature to 350°F if using a silver pan (or to 325°F if using a dark nonstick pan).
• Beat cream cheese, 1/2 cup sugar, lemon zest and juice with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix cornstarch and reserved liquid in medium saucepan until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool. Stir in strawberries; spoon over cooled cheesecake. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

STRAWBERRY PRESERVES

Steps:

• Cap and rinse berries, place in a large colander.
• Pour boiling water over berries and let drain 1 minute.
• Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• Cover with a 1/8 inch layer of paraffin. cover with lids.

JAM-TOPPED MINI CHEESECAKES

Steps:

• In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.

STRAWBERRY CHEESECAKE

Steps:

• To make the topping: Prepare the Simple Berry Jam (recipe follows).To Make the Crust: Position a rack in the center of the oven. Preheat the oven to 450ºF/ 230ºC. Grease a 9-inch/23-cm springform pan.
• In a medium bowl, mix together the cracker crumbs, butter, sugar, vanilla, and salt. Press the mixture into the bottom of the pan, using your hands or the flat bottom of a small measuring cup to compress the crust. Put the pan in the freezer.
• To Make the Filling & Topping: In a large bowl using a handheld mixer (I find this works best for the job, rather than a stand mixer), beat the cream cheese, sugar, flour, lemon zest, and orange zest on medium speed for 3-5 minutes, stopping the mixer and scraping down the sides of the bowl and the beaters to make sure there's no lumpy cream cheese in sight. With the mixture on its lowest speed, add the eggs, egg yolks, and vanilla all at once, mixing until smooth and the eggs are well incorporated. Mix in the sour cream until just incorporated.
• Remove the Crust from the freezer, put on a rimmed baking sheet, and wrap the sides of the pan with aluminum foil. Pour the filling into the prepared pan and put the pan on a baking sheet. Bake for 17-20 minutes, until the top is puffed.
• Lower the oven temperature to 225ºF/110ºC and bake until the cake is mostly firm but still slightly wobbly in the center, 45 minutes to 1 hour more. (If the cheesecake is not done after 45 minutes, check it every 5 minutes or so until it is-it seems like a daunting task, but cheesecake-making requires a bit of saintly patience.)
• Once the cheesecake is done, remove it from the oven and allow it to cool to room temperature in the pan. Cover and refrigerate it for 8 hours before topping.
• In a small saucepan over medium heat, combine the jam with 1 teaspoon water until it is pourable. Let it cool to room temperature and pour over the cheesecake. Return the cheesecake to the refrigerator until the jam topping is set before serving and topping with the fresh berries. The cheesecake will keep, covered, in the refrigerator for up to 5 days; be sure to top the cheesecake with the fresh berries no longer than a day in advance of serving.

STRAWBERRY GLAZED CHEESECAKE

Steps:

• Prep time does not include refrigeration time.
• Preheat oven to 170c. Coat a 9 inch springform pan with butter or nonstick spray.
• In a medium bowl mix Crumbs, sugar, melted butter and the 11/2 Tablespoons of jam, Press crumb mixture into the bottom of the pan.
• In a large bowl use an electric mixer to beat the cream cheese together until light and fluffy, add milk, egg whites, egg and lemon juice mix until smooth. Pour mixture into pan.
• Place the pan inside a larger one filed with approximately 1 inch of water.
• Bake cake until edges and top are slightly browned and it is nearly set when you insert a skewer into the centre of it, about 55-60 min's.
• Remove cake from oven and allow to cool for 30 minutes then refrigerate overnight.
• The next day arrange strawberries on the top of chilled cheesecake, brush strawberries with melted jam and refrigerate again until set.
• Cheesecake is best served chilled not cold to allow all the subtle flavours to come through, it is best to remove cheesecake from fridge, 15-30 Min's before serving.
• Now it is ready to serve yum, yum. Enjoy, cheesecake will keep several days in the fridge, not that it ever lasts that long in our house.

STRAWBERRY PRESERVE-TOPPED CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.
• Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving. Store leftover cheesecake in refrigerator.

JELLED STRAWBERRY TOPPING FOR CHEESECAKE

Steps:

• Rinse strawberries under cool water and let drain on paper towels, with paper towels over top of them also.
• In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
• Add strawberry gelatin and stir to dissolve. Set aside to cool down.
• Meanwhile, cut tops off the strawberries and place cut side down onto cheesecake THAT IS STILL IN THE SPRINGFORM PAN. Start in center and spiral out to edges. (Note: If you have a store bought cheesecake, you can carefully wrap parchment paper then plastic wrap around it to create a 'wall' above the cheesecake to hold the gel in til firmed up).
• When gelatin has cooled to almost room temperature, gently pour it over the strawberries, being sure to cover the entire top of strawberries and cake. Place in the fridge for a minimum of 4 hours.
• Loosen cake with a knife between the cake and the pan. unlock the pan (or carefully peel off the plastic wrap and parchment paper).

STRAWBERRY CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat the oven to 300 degrees F.
• For the crust: Combine the pretzels, graham crackers, sugar, a pinch of salt and the melted butter in a large bowl. Press the crust into the bottom of a 13-by-9-inch clear glass baking dish. Set aside while you make the filling.
• For the filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping down the sides of the bowl and the beater often, until smooth and creamy, 2 to 3 minutes. Add the sour cream and sugar and continue to mix until combined, 1 to 2 minutes. With the mixer speed on low, add the eggs one at a time, thoroughly mixing after each addition. Mix in the vanilla. Pour the filling over the crust and bake until the center is no longer jiggly, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour.
• Meanwhile, melt the strawberry preserves in a small saucepot over low heat. If you prefer no seeds, use a fine mesh sieve to strain it into another bowl. Pour the melted preserves over top of the cheesecake and smooth it out into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then slice into 24 squares while still warm. Refrigerate until chilled completely, at least 4 hours or up to overnight.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• HEAT oven to 350°F. Spray a 13×9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
• STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

STRAWBERRY-TOPPED CHEESECAKE WITH GRAHAM CRACKER CRUST

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Wrap foil around outside of 10-inch-diameter springform pan with 3-inch-high sides. Combine graham crackers, butter and sugar in processor. Using on/off turns, blend until crumbs begin to stick together. Press crumbs onto bottom and 2 3/4 inches up sides of springform pan. Bake crust 10 minutes. Transfer to rack and cool while preparing filling. Maintain oven temperature.
• Make filling:
• Beat cream cheese, sugar, lemon juice, vanilla and salt in large bowl until very smooth. Beat in flour. Add eggs and beat just until blended, stopping occasionally to scrape down sides of bowl. Pour batter into crust.
• Bake cheesecake until outer 2-inch edge of cake os puffed and slightly cracked, center is just set and top is brown in spots, about 55 minutes. Transfer cake to rack. Cool 10 minutes. Maintain oven temperature.
• Make topping:
• Whisk sour cream, sugar and vanilla in medium bowl to blend.
• Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 minutes. Remove from oven. Run knife between crust and pan.
• Cool hot cake in pan on rack, Chill overnight.
• Release pan sides from cheesecake. Arrange whole berries, points facing up, atop cheesecake; cover completely. Stir jelly in heavy small saucepan over medium-=low heat until melted.Cool to barely lukewarm, about 5 minutes. Brush enough jelly over berries to glaze generously, allowing some to drip between berries. Reserve remaining glaze in saucepan. (Cake and glaze can be prepared 6 hours ahead. Cover cake and refrigerate.)
• Rewarm remaining glaze until pourable. Cut cake into wedges. Pass remaining glaze separately.