Easy Individual Cheesecakes With Strawberry Sauce Recipes

CLASSIC CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Make the Crust: Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350.
• Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, cream the softened cream cheese until nice and creamy, about 1-2 minutes. Add the sugar and mix until just incorporated. Add the eggs, one at a time, mixing after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. (See photos above for what the batter will look like). Pour the batter over the baked and cooled crust, and smooth the top with a spatula.
• Prepare the Water Bath + Bake: Get out a roasting pan and set the rack aside. Bring a large pot of water to a boil. Set the springform pan with the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan. This is the best way to do a water bath - no possibility of leakage into your cheesecake!Bake for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
• Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a cooling rack to continue cooling. Let cool completely at room temp, then cover well with foil and refrigerate at least 4 hours or up to 2 days before removing from the pan and serving.
• Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. It will thicken more and more the longer you let it cool. Store in the fridge in an airtight container until ready to use.
• Serve + Store: Once cheesecake has chilled, remove it from the springform pan and serve with the strawberry sauce! Keep leftovers, well covered, in the fridge for up to a week.

STRAWBERRY CHEESECAKE

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.

MINI STRAWBERRY CHEESECAKES RECIPE

Steps:

• Preheat Oven to 350˚F. In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line standard sized 24-count muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp each). Press crumbs into base with fingers or a small spoon.
• To make the filling: In the bowl of a stand mixer fitted with whisk, add 16 oz softened cream cheese and 3 eggs. Beat on high speed 5 min or until smooth, scraping down the bowl a couple of times. Add condensed milk and mix on low speed until blended (2 min), scraping down the bowl as needed.
• Divide filling evenly between cupcake liners, filling each about 3/4 full (For easy portioning, use a leveled ice cream scoop). Bake in preheated oven at 350˚F for 13-15 mins or until set with a very slight jiggle in the center. Slight cracking is normal but if deep cracking occurs, they are over-baking. Remove from oven and let cool to room temperature in pans then refrigerate until chilled.

CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 300 degrees. Spray a 9 inch springform pan really well with non-stick baking spray and line the bottom with a circle piece of parchment paper (simply trace the bottom of your pan on a piece of parchment paper and cut it out); set aside. Mix all of the crust ingredients in a bowl with a fork then press into the bottom and up the sides of the spring form (the bottom of a measuring cup is helpful in doing this).
• In a mixer fitted with a whisk attachment, whisk cream cheese until smooth. Add granulated sugar, vanilla, lemon juice and heavy cream and whisk until smooth and creamy; scraping down sides of bowl as necessary. Add eggs one at a time and mix until just incorporated (don't over mix the eggs into the batter). Pour batter into prepared crust. Bake for 1 hour and 5 minutes, turn oven off, crack open the door and let sit in the oven for an additional hour. Remove and let cool completely before covering with plastic wrap and chilling over night in the refrigerator. Serve with strawberry sauce and whipped cream.
• To make strawberry sauce, add strawberries, vanilla and sugar into a sauce pan and place over medium heat. Let simmer until strawberries start to just break a part. Mix cornstarch and water in a small bowl and add to the strawberries, stir and simmer until thickened. Let cool then chill in refrigerator.
• To make whipped cream, add cream and sugar to your mixer and whisk on medium-high speed until stiff peaks form. Pipe on cooled cheesecake.

STRAWBERRY SAUCE

Steps:

• Whisk together the cornstarch and water and add to a small saucepan.
• Add the strawberries, sugars, vanilla, and lemon juice to the saucepan and cook over medium-high heat until the mixture begins to simmer, stirring constantly.
• Reduce heat to medium and simmer for 5 minutes, stirring frequently.
• Remove from heat and allow to cool in the pot before transferring to a serving dish or storing it in an airtight container in the refrigerator. The mixture will thicken more as it cools.

EASY INDIVIDUAL CHEESECAKES WITH STRAWBERRY SAUCE

Steps:

• 1. Preheat oven to 325 degrees F. Process the graham crackers and chocolate chips in a food processor, until finely ground. Add the butter and pulse until the mixture is sandy in texture and moist. Divide the mixture evenly among 6 large muffin cups, then press it evenly over the bottoms and about two-thirds of the way up the sides. Bake until the crusts are set - approx. 8 minutes. Cool.
• 2. Clean out the food processor - then pulse the cream cheese, sugar, eggs, vanilla and orange zest until smooth. Divide the filling evenly among the muffin cups and bake until the rims are slightly puffed and the centers are almost set - approx. 30 minutes. Cool the mini cheesecakes in the cups, on a rack. Then refrigerate, uncovered, for at least 2 hours.
• 3. Meanwhile, for the sauce: In a clean food processor or blender, puree the strawberries with the sugar.
• 4. When you are ready to serve, run a small knife around the outside of the cheesecakes, then use the knife to gently lift them from their molds. Transfer chessecakes to small plates. Spoon some sauce over each and serve. Enjoy!