Sweet Valentine Strawberry Cheese Cake 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.

VALENTINE'S DAY STRAWBERRY CHEESECAKE (NO BAKE)

Steps:

• In a food processor or blender, grind the graham crackers until they are fine crumbs.
• Add the butter, Nutella, brown sugar, cinnamon, and cocoa powder and process until thoroughly mixed. You may have to scrape down the sides of the bowl/blender a few times.
• Firmly press the crust evenly into the bottom of an 8-inch springform pan. It should come up the sides slightly.
• In a saucepan, heat the strawberries, sugar, and 2 tablespoons of water over medium heat, until the strawberries are soft.
• Use a blender to puree the fruit mixture, then return to the saucepan.
• In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Allow it to sit for about 1 to 2 minutes. Transfer the gelatin to the berry mixture and gently cook over low heat, whisking just until the gelatin is completely dissolved, then remove pan from heat.
• Reserve 1 cup of the strawberry mixture for the top layer of the cake.
• In a stand mixer or with an electric hand mixer, beat the cream cheese and sugar on medium-low speed until smooth.
• Add the vanilla extract and the strawberry topping (except the 1 cup you have reserved for the top layer).
• In a separate bowl, whip the heavy cream until medium peaks. Fold the heavy whipped cream into the strawberry cheesecake batter, gently folding until just combined.
• Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours, or until it is set to the touch.
• Once the cheesecake is set, pour the remaining 1 cup strawberry topping over it. If the topping has set in the pan, gently heat it for a minute, just until it is pourable (or heat in microwave for 30 seconds).
• Place the cheesecake back in the refrigerator, uncovered, for another 30 minutes, or until the topping is set.
• At this point, it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
• Before unlocking the Springform Pan, run a knife around the edge of the cheesecake to loosen it. Top with the fresh strawberries.

VALENTINE STRAWBERRY SHORTCAKE

Steps:

• In a small bowl, combine the yogurt, sour cream, confectioners' sugar and extract. In a small bowl, mash 1/2 cup strawberries; stir into yogurt mixture. Cover and refrigerate., In another bowl, combine the flours, 2 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms (dough will be sticky). On a floured surface, gently knead dough 10 times. Gently pat or roll into a 1/2-in.-thick circle. Cut out two heart shapes with a 3-1/2-in. cutter., Place on a greased baking sheet. Sprinkle with remaining sugar. Bake at 400° for 12-14 minutes or until golden brown. Remove to a wire rack to cool slightly. To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with yogurt mixture. Top with remaining strawberries and shortcake tops.

STRAWBERRY CHEESECAKE FRENCH TOAST

Steps:

• Preheat an oven to 100 degrees F ( 40 degrees C).
• Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
• Mix cornstarch and water together in a bowl, then stir into the strawberries.
• Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
• Whisk together the milk and eggs in a bowl; set aside.
• Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
• Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
• Heat butter in a large skillet over medium heat.
• Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
• Cook until golden brown on both sides, about 3 minutes per side.
• Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
• To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners' sugar. Serve with a dollop of whipped cream.

STRAWBERRY CHEESECAKE RECIPE

Steps:

• Prepare 9-inch springform pan by lining the bottom with a piece of parchment paper. Set aside.
• Fill broiler pan with about 2 inches of water and place in BOTTOM of oven, on lowest rack. Preheat oven (with broiler pan of water) to 325°F.
• To make the crust, blend cookies and sugar in food processor until fine crumbs. Pour in melted butter and pulse several times until combined. Press crust into bottom and slightly up the sides of a 9-inch springform pan (I go up about 1 inch on the sides). Set aside.
• In a food processor, pulse freeze dried strawberries until crumbs. It's okay if there are a few larger crumbs.
• In a large mixing bowl, beat cream cheese and sugar for about 2 minutes, scraping down the sides of the bowl as needed.. Add in freeze dried strawberry crumbs, sour cream, and vanilla. Beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed.
• Slowly add eggs, one at a time until mixture is smooth. Do not over beat. Pour into prepared crust.
• Place cheesecake pan into the middle of the oven, I do the third shelf from bottom in my oven.
• Bake 70 minutes in a 325 degree oven. Turn off oven, crack door open, and let sit undisturbed for about 15 minutes. Remove from oven and run a sharp knife gently along the edges to separate the cheesecake from the pan (do not remove the ring yet). Allow to cool on counter (in pan) for about 30 minutes, then place (in pan) in refrigerator for about 6 hours (or overnight).
• To serve, remove outer ring of springform pan. Spread Cool Whip over the top (or just dollop along the edges) and serve with diced strawberries in the center.