STRAWBERRY CHEESECAKE
Recipe video above. A light-yet-rich cheesecake, creamy but not dense-creamy like New York cheesecake. Topped with the most utterly incredible Strawberry Sauce topping - it's a match made in heaven! Don't be daunted by the number of steps - they are straightforward, I've just broken it down. Watch the video!
Provided by Nagi
Categories Dessert
Time 7h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
- Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
- Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
- Pour into prepared crust.
- Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
- Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
- Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
- Simmer for 10 minutes until strawberries breakdown.
- Mix cornflour with water, then add into saucepan and stir.
- Add halved strawberries and cook for 1 minute to soften.
- Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
- Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
- Slice and serve with remaining Strawberry Sauce!
Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
STRAWBERRY CHEESECAKE
Check out this recipe for the absolute best strawberry cheesecake!
Categories Strawberry Cheesecake classic dessert basic dessert classic cheesecake fancy dessert easy dessert best cheesecake strawberry dessert cheesecake lover
Time 6h30m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 325º and grease a 9" springform pan with cooking spray.
- Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest.
- Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9" springform pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.
- Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.
- Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.
- Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.
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
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.
NO BAKE STRAWBERRY CHEESECAKE
Light and fluffy no bake cheesecake with a strawberry surprise taste.
Provided by mamasguardianangel
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h
Yield 10
Number Of Ingredients 7
Steps:
- Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes.
- Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
- Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into evaporated milk, beating constantly. Fold cream cheese mixture into gelatin-milk mixture to form cheesecake filling.
- Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into crust. Refrigerate until cake is set, at least 3 1/2 hours.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 44.9 g, Cholesterol 28.7 mg, Fat 14.8 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 6.8 g, Sodium 252.7 mg, Sugar 37.9 g
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
- Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
STRAWBERRY CHEESECAKE CAKE
This elegant recipe uses cake mix and a no-bake cheesecake mix to create a cake that is perfect for any special occasion. Use your favorite homemade or canned vanilla buttercream.
Provided by Sandra L. Garth
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Beat cheesecake filling mix and milk together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until thick, about 3 minutes.
- Chill until firm, at least 2 hours.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
- Beat white cake mix, water, eggs, canola oil, and vanilla extract together in a bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 29 to 33 minutes. Remove from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes. Turn the cakes onto waxed paper-covered racks and let them cool completely.
- Place 1 cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling. Slice 1/2 of the strawberries and place on top. Top with the second cake layer. Frost the entire cake with vanilla buttercream. Garnish the top with whole or sliced strawberries.
Nutrition Facts : Calories 812.3 calories, Carbohydrate 105.2 g, Cholesterol 80.8 mg, Fat 33.5 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 5.9 g, Sodium 855.3 mg, Sugar 87.9 g
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