Strawberry Cheesecake Supreme Recipes

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.

STRAWBERRY CHEESECAKE

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.

SUPREME STRAWBERRY TOPPING

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.

CHEESECAKE SUPREME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
• In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
• Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

STRAWBERRY CHEESECAKE

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!

STRAWBERRY CHEESECAKE SUPREME

Steps:

• Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
• Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
• Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
• Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
• Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.

RASPBERRY SUPREME CHEESECAKE

Steps:

• Combine the first four ingredients. Press into a 13x9-in. dish; chill for 30 minutes. , Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set. , Before serving, top with whipped cream and almonds. Store in refrigerator.

CHEESECAKE SUPREME

Steps:

• MAKE CRUST: Combine first 3 ingredients.
• Cut in butter until mixture is crumbly.
• Add egg yolk and vanilla.
• Blend throughly.
• Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
• Be sure to leave the edges clear to put the sides on later.
• Bake in 400 degree oven about 8 minutes or until golden, Cool.
• Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
• MAKE FILLING: Beat cream chesse until creamy.
• Add vanilla and lemon peel.
• In a separate bowl mix together sugar, flour and salt.
• Gradually blend into cheese mixture.
• Add eggs and egg yolks one at a time, beater after each just to blend.
• Gently stir in whipping cream.
• Pour into the crust lined pan.
• Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
• Remove from oven; cool.
• Loosen sides with saptula after 1/2 hour.
• Remove sides at the end of 1 hour.
• Allow to cool 2 hours longer.
• Serve plain or top with Strawberry or Pineapple Glaze.
• STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
• Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
• Stir into hot berry mixture.
• Bring to boiling; stirring constantly.
• Cook until thick and clear.
• Cool to room temperature.
• Place remaining strawberries on top of the cooled cheesecake.
• Pour glaze over the strawberries and chill about 2 hours.
• PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
• Heat, stirring constantly, until mixture comes to boiling.
• Cook and stir until thick and clear.
• Cool to room temperature.
• Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
• Spoon glaze over; chill 2 hours.

STRAWBERRY CHEESECAKE SUPREME

Steps:

• Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
• Line side of pan with 4-inch-wide strip parchment or waxed paper.
• Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
• Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
• Mash remaining sliced berries.
• Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
• Cook on low heat until gelatine is dissolved.
• Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
• Fold in mashed berries; mix well.
• Gradually beat in gelatine.
• Refrigerate 5 minute or until slightly thickened.
• Whisk in 1 cup whipped topping; pour into prepared pan.
• Refridgerate 3 hours or until firm.
• Remove rim of pan; discard parchment paper.
• Cut reserved 8 strawberries in half.
• Spread remaining whipped topping around edge of cake and top with strawberry halves.

CHEESECAKE SUPREME RECIPE - (4.1/5)

Steps:

• Preheat oven to 400 degrees fahrenheit. CRUST: Combine first 3 ingredients. Cut in butter till crumbly. Add egg yolk and vanilla; mix well. Pat 1/3 of dough on bottom of 9-inch spring-form pan (sides removed). Bake about 8 minutes or till golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough on sides of pan to height of 1 3/4 inches. Preheat oven to 450 degrees fahrenheit. FILLING: Let cream cheese stand at room temperature to soften (1 to 1 1/2 hours). Beat till creamy; add vanilla and lemon peel. Mix sugar, flour, and salt; gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in cream. Turn into crust-lined pan. Bake at 450 for 12 minutes; reduce heat to 300 degrees; bake 55 minutes or till knife inserted off-center comes out clean. Remove from oven; cool 1/2 hour; loosen sides of cheesecake from pan with knife. Cool 1/2 hour more; remove sides of pan. Cool 2 hours longer. STRAWBERRY GLAZE: Crush 1 cup fresh strawberries; add water. Cook 2 minutes; sieve. In saucepan, combine cornstarch and sugar; gradually stir in hot berry mixture. Bring to boil, stirring constantly. Cook and stir till thick and clear. (Add a few drops red food coloring, if needed.) Cool to room temperature. Place the remaining 1 cup strawberries on cooled cheesecake. Pour glaze over strawberries. Chill 2 hours.