Body For Life Strawberry Cheesecake Recipes

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

Steps:

• Preheat oven to 325°F (163°C). Grease a 9×13 pan. 2.
• Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan. 3
• Bake the crust for 10 minutes, then set aside to cool. 4
• Reduce the oven temperature to 300°F (148°C). 5.
• n a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 6.
• dd the sour cream and vanilla extract mix on low speed until well combined. 7.
• dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. 8.
• our the batter into the pan with the crust and spread evenly. 9.
• ake the cheesecake for 30 minutes. 10.
• Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes. 11.
• Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking. 12.
• Put the cheesecake in the fridge to cool completely, 3-4 hours. 13.
• To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree. 14.
• Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes. 15.
• Allow to boil for 1 1/2 minutes, then remove from heat. 16.
• Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes. 17.
• Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools. 18.
• To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.

HEALTHY NO BAKE STRAWBERRY CHEESECAKE

Steps:

• To roast nuts, preheat skillet on medium heat and add nuts. Cook for 4-5 minutes, stirring occasionally, until browned and fragrant. Watch them not to burn. In a food processor, add roasted nuts and process until coarse. You can laso chop them by hand or with a hand chopper.
• Add cacao powder, maple syrup, vanilla, salt and process or stir in a bowl until well mixed. It will smell like Nutella.
• Line 9 inch springform pan with parchment paper. You can do so by cutting out a circle a size of the pan. Or place parchment on the bottom pan, close springform on top and then cut out parchment on the outside. Add processed crust and flatten it using a spatula or your hands. Set aside.
• In a small saucepan, add 1/2 cup cold water and sprinkle gelatin on top. Set aside and let it bloom while you are making the filling.
• In a food processor, add strawberries and process until very smooth and well blended puree forms.
• Place fine mesh strainer over a bowl, pour as much strawberry puree as fits in it and using a spoon push to strain through. You should end up with about 1 cup liquid.
• In a large bowl, add cream cheese and yogurt. Beat on high speed until smooth and no lumps, about 5 minutes.
• Add strawberry puree, maple syrup, vanilla and process until well combined, pausing and scraping the walls if necessary.
• Place pot with bloomed gelatin (it will look thick) on low heat. Warm up stirring constantly until gelatin liquid is clear and gelatin has completely dissolved. Remove gelatin from heat and let it cool for a few minutes.
• Add 1 cup cheesecake filling to it, stir and pour back into a bowl with filling. Beat with a mixer until well combined.
• Pour filling into prepared pan on top of crust. Refrigerate for at least 7 hours on the bottom shelf or overnight.
• To serve, run knife around the edge of cheesecake inside the springform pan before releasing it. This step ensures cake won't crack.
• Then carefully release and remove springform, cut into 12 slices and serve. I would add chopped strawberries to individual plates. I added on top for pics but it is hard to cut cake with them.

BODY FOR LIFE STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Spoon cottage cheese into blender and blend until smooth, about 30 seconds. Add vanilla extract and Splenda; blend for about 15 more seconds.
• Add the softened cream cheese and blend for about 30 seconds, scraping down sides as needed. While blending, gradually add the egg substitute and continue to blend until smooth, about 45 seconds.
• Pour cheese filling into Ready Crust and bake until set, about 35 minutes.
• Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours.
• Prior to serving, in a small mixing bowl, combine sour cream and sugar substitute.
• Slice cheesecake into 8 portions, top with sliced strawberries and sour cream. Serve and enjoy!