Trishas Cheesecake With Strawberrylike Sauce Recipe 385

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.

MINI GEORGIA PEACH CHEESECAKES

Steps:

• Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
• To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
• To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
• Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.

TRISHA'S SWEET AND SMOKEY HOT SAUCE

Steps:

• Add the vinegar, carrots and Fresno chiles to a small saucepan. Simmer over medium heat until tender, 15 to 20 minutes.
• Remove from the heat and transfer to a blender with the chipotles and sauce and puree. Strain and pour into a bottle.

PRALINE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
• In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
• Increase the oven temperature to 450 degrees F and make the filling.
• Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
• Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.

TRISHA'S CHEESECAKE WITH STRAWBERRY/LIKE SAUCE RECIPE - (3.8/5)

Steps:

• Preheat oven to 375*. Spray bottom of a 10" springform pan with cooking spray and line bottom with a round of parchment and spray the paper with cooking spray. Place pan on sheet of heavy duty foil and bring foil up around sides to enclose the seam to prevent water from leaking in. Stir together crumbs and sugar in bowl. Add melted butter and mix til crumbs are coated. Press firmly into bottom and up sides of pan. Set aside. In stand mixer, beat cream cheese with sour cream. Add the eggs, one at a time, beating well after each. Add the sugar, cornstarch and vanilla and beat til smooth. Pour filling into crust. Set pan inside larger pan and carefully pour 1/2" warm water into large pan to create water bath. Bake for 1 hour. Turn oven off, open the door and let the cheesecake stand in oven for 1 hour. Refrigerate cheesecake for 2 hrs or overnight before removing from pan. Process the strawberries, sugar and lime zest in food processor or blender til smooth. Chill for at least 1 hr before serving. Sauce is best cold.

JOE'S "SAY CHEESE" CHEESECAKE WITH FRESH STRAWBERRY SAUCE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
• Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
• For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
• Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
• For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)