Buried Strawberry Cheesecake Recipes

STRAWBERRY CHEESECAKE

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.

STRAWBERRY CHEESECAKE

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.

BITE-SIZED STRAWBERRY CHEESECAKES RECIPE BY TASTY

Steps:

• In a large bowl, add the cream cheese, powdered sugar, vanilla, and sour cream, and use an electric hand mixer or whisk to combine. Using a spatula fold in the whipped cream.
• Crush the graham crackers in a large plastic bag using a rolling pin or heavy pan.
• Pour the crushed graham crackers into a medium bowl, add the melted butter, and stir to combine. Set aside until ready to use.
• Fill an ice cube tray with the cheesecake mixture. Press a few pieces of strawberry into the cheesecake. Top with a spoonful of the graham cracker mixture. Use the spoon to clean up the edges. Freeze for at least 8 hours or up to 1 week.
• Use a butter knife or offset spatula to loosen the cheesecake bites from the ice cube tray. Flip the tray and let the cheesecakes fall out. Let the cheesecakes thaw before serving, about 1 hour.
• Enjoy!

CREAMY STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 350°. In a small saucepan, combine strawberries, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved and mixture is bubbly, 2 minutes. Mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; cool., Mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a 9-in. pie plate. Bake 10 minutes. Cool on a wire rack., Beat cream cheese, sugar, sour cream and vanilla on medium speed until creamy. Add eggs; beat on low speed just until combined. Pour into prepared crust. Spoon cooled berry mixture over top; swirl into filling., Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours or overnight.