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 TOPPED CHEESECAKE
Juicy whole strawberries top off this impressive dessert.-L. C. Herschap, Luling, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 442 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 55g carbohydrate (47g sugars, Fiber 2g fiber), Protein 6g protein.
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.
SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
NEW YORK-STYLE CHEESECAKE WITH A FRESH STRAWBERRY TOPPING RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 18
Steps:
- Crust: Break graham crackers into small pieces and transfer to a food processor. Pulse until you have fine, uniform graham cracker crumbs. You should have 1 cup of crumbs. Adjust oven rack to lower-middle position and heat oven to 325°F. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, reserving a bit to brush the pan again before putting in the filling. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling. Filling: Increase oven temperature to 500°F. Cut room temperature cream cheese into small chunks. For easier cutting, you may also cut into chunks before allowing to come to room temperature. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes. Without opening oven door, reduce oven temperature to 200°F and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150°F, about 1.5 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2.5 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.) To un-mold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes before cutting into wedges and serving with strawberry topping. Topping: Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine. Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Remove from heat. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.
CLASSIC STRAWBERRY-TOPPED CHEESECAKE
Skip the bakery line to make our Classic Strawberry-Topped Cheesecake. You'll love the traditional flavors of PHILADELPHIA Cream Cheese, sour cream, graham cracker crust and more. This beautiful strawberry-topped cheesecake belongs on a magazine cover.
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.816 g, Sugar 0 g, Protein 5 g
STRAWBERRY-TOPPED CHEESECAKE WITH GRAHAM CRACKER CRUST
Categories Cake Berry Cheese Dairy Dessert Bake Fourth of July Cream Cheese Strawberry Party Bon Appétit
Yield Serves 12
Number Of Ingredients 18
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.
STRAWBERRY-TOPPED NO BAKE CHEESECAKE
Make and share this Strawberry-Topped No Bake Cheesecake recipe from Food.com.
Provided by Trisa
Categories Cheesecake
Time 10m
Yield 1 Pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese till smooth.
- Add sugar, blend in sour cream and vanilla.
- Fold in cool whip.
- Blend well.
- Spoon into pie crust.
- Chill at least 4 hours.
- top with pie filling or strawberries.
Nutrition Facts : Calories 681.6, Fat 40.1, SaturatedFat 22, Cholesterol 61.6, Sodium 407.5, Carbohydrate 76.4, Fiber 1.2, Sugar 37.8, Protein 5.5
JELLED STRAWBERRY TOPPING FOR CHEESECAKE
Make and share this Jelled Strawberry Topping for Cheesecake recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 12m
Yield 1 1/2 cups
Number Of Ingredients 6
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).
Nutrition Facts : Calories 889.9, Fat 0.9, SaturatedFat 0.1, Sodium 277, Carbohydrate 222.5, Fiber 6.2, Sugar 196.7, Protein 6.5
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- Make your graham cracker crust. Place a sleeve of graham crackers into Ziploc bag and crush crackers with a rolling pin.
- In a small bowl, mix graham cracker crumbs, 6 tablespoons room temperature butter and 1/4 cup sugar and then place into the bottom of your 9 inch springform pan. Press the graham crackers down.
- Make the Cheesecake Filling. Use a hand mixer to thoroughly mix your softened cream cheese and 1.25 cups sugar. Blend until creamy. Add the tablespoon of lemon juice and 2 teaspoons vanilla extract. Blend again. Lastly, add 4 eggs and mix again. Pour filling into springform pan.
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