Creamy Cheesecake W Chocolate Drizzle Fresh Strawberries Recipes

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CHOCOLATE-TOPPED STRAWBERRY CHEESECAKE



Chocolate-Topped Strawberry Cheesecake image

Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust-and how elegant it looks on the table. -Kathy Berger, Dry Ridge, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
2 envelopes unflavored gelatin
1/2 cup cold water
16 ounces fresh or frozen unsweetened strawberries, thawed
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1/2 cup chocolate ice cream topping
1 cup quartered fresh strawberries

Steps:

  • Preheat oven to 350°. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat., Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours., Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.

Nutrition Facts : Calories 244 calories, Fat 8g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 463mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

CHOCOLATE-COVERED STRAWBERRY CHEESECAKE



Chocolate-Covered Strawberry Cheesecake image

Like a chocolate-covered strawberry, but way, way better.

Provided by Pam Lolley

Categories     Cakes

Time 11h

Number Of Ingredients 17

Cooking spray
2 1/4 cups graham cracker crumbs (such as Keebler; from 1 [13.5-oz.] pkg.)
6 tablespoons (3 oz.) salted butter, melted
1 1/4 cups plus 2 Tbsp. granulated sugar, divided
1 cup coarsely chopped fresh strawberries (from about 5 large strawberries
4 (8-oz.) pkg. cream cheese, softened
2 tablespoons all-purpose flour
4 large eggs
1 large egg yolk
1 tablespoon grated lemon zest (from 1 large lemon)
2 teaspoons vanilla extract
1 to 2 drops soft pink food coloring gel
6 ounces semisweet chocolate chips (about 1 cup)
1/4 cup salted butter
4 teaspoons light corn syrup
1/2 teaspoon vanilla extract
Whole and halved fresh strawberries (about 2 cups total)

Steps:

  • Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray. Wrap outside of pan with heavy-duty aluminum foil. Stir together graham cracker crumbs, melted butter, and 2 tablespoons of the sugar in a medium bowl. Press mixture on bottom and 1 inch up sides of prepared pan. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
  • Meanwhile, process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed.
  • Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add flour and remaining 1 1/4 cups sugar, beating until smooth, about 1 minute. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolk, and beat just until incorporated. Beat in zest, strawberry puree, and 2 teaspoons vanilla on low speed just until combined. Gently stir in food coloring gel until desired shade is reached. Pour batter into prepared pan, and place on a large rimmed baking sheet.
  • Bake in preheated oven just until center is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Turn oven off, and let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack, about 2 hours. Cover and chill 8 to 24 hours.
  • Place chocolate chips, butter, and corn syrup in a small microwavable bowl. Microwave on MEDIUM (50%) power until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Stir in 1/2 teaspoon vanilla.
  • Remove sides of pan, and transfer cheesecake to a serving platter. Pour chocolate ganache over top of cake, spreading to edges using a small offset spatula and allowing some to drip down sides. Chill cheesecake until ganache is firm, about 20 minutes. Garnish cake with whole and halved fresh strawberries.

CHEESECAKE-STUFFED STRAWBERRIES



Cheesecake-Stuffed Strawberries image

Strawberries stuffed with cheesecake mixture.

Provided by Karen B.

Categories     Appetizers and Snacks     Fruit

Time 20m

Yield 20

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 pint fresh strawberries, hulled and cored
3 graham crackers, crushed, or as needed

Steps:

  • Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
  • Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

Nutrition Facts : Calories 61.7 calories, Carbohydrate 5.6 g, Cholesterol 12.3 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 39.7 mg, Sugar 4.3 g

GLAZED STRAWBERRY CHEESECAKE



Glazed Strawberry Cheesecake image

This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 14

3/4 cup ground pecans
3/4 cup crushed vanilla wafers (about 25 wafers)
3 tablespoons unsalted butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar, divided
3 teaspoons vanilla extract, divided
4 large eggs, lightly beaten
1 cup sour cream
GLAZE:
4 teaspoons cornstarch
1/3 cup orange liqueur
1 jar (10 ounces) seedless raspberry spreadable fruit
1 pound fresh strawberries, hulled and sliced

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

CREAMY CHEESECAKE W/ CHOCOLATE DRIZZLE & FRESH STRAWBERRIES



Creamy Cheesecake W/ Chocolate Drizzle & Fresh Strawberries image

An original recipe that I've experimented with. This is a simple enough cheesecake. You may also try drizzled caramel or peanut butter for variety!! Enjoy NOTE: For crust, use basic Honey Maid graham cracker crust directions

Provided by 808chic

Categories     Cheesecake

Time 1h15m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages soft cream cheese
2 eggs
3/4 cup sugar
2 teaspoons vanilla
1/4 pint heavy whipping cream
3 baker's semi-sweet chocolate baking squares
2 -4 fresh strawberries
1 tablespoon sugar

Steps:

  • Preheat oven to 350 degrees.
  • Place a small pan with water on bottom rack.
  • Beat cream cheese, sugar and vanilla
  • Add eggs & beat until well blended in mixture.
  • Pour in heavy cream and blend on high until mixture is creamy (heavy cream will thicken).
  • Pour filling into crust.
  • CAUTION: When opening oven, steam will be extremely hot!
  • Bake cheesecake on center oven rack(above water) for 1 hour.
  • Turn off oven. With oven door slightly ajar, leave cheesecake in for aprox. 1 additional hour.
  • Refrigerate.
  • For topping:.
  • Melt semi-sweet baker's chocolate squares
  • Dip 2-4 strawberries and let cool in fridge until chocolate sets
  • Drizzle remaining chocolate over cheesecake.
  • Sprinkle granulated sugar over chocolate dipped strawberries then position on cheesecake.

Nutrition Facts : Calories 534.9, Fat 39.6, SaturatedFat 24.2, Cholesterol 180.8, Sodium 256.4, Carbohydrate 39.2, Fiber 0.9, Sugar 35.5, Protein 8.8

FRESH STRAWBERRY CHEESECAKE PIE



Fresh Strawberry Cheesecake Pie image

This was a recipe from a friend of my mom's and the only strawberry pie I've ever made. There is nothing better than freshly picked strawberries in the summer on this pie.

Provided by Michelle

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h30m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked deep dish pie crust
1 (8 ounce) package cream cheese, softened
2 eggs
½ cup white sugar
2 tablespoons lemon juice
½ cup white sugar
2 tablespoons cornstarch
¾ cup water
1 tablespoon lemon juice
2 tablespoons strawberry-flavored Jell-O® mix
1 quart fresh strawberries, hulled and sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake pie crust until lightly browned, about 10 minutes.
  • Remove crust from oven and turn oven temperature down to 350 degrees F (175 degrees C).
  • Beat cream cheese, eggs, 1/2 cup sugar, and 2 tablespoons lemon juice in a bowl until smoothly combined.
  • Pour filling into crust.
  • Bake until filling is set, about 30 minutes.
  • Remove from oven and let cool completely.
  • Whisk together 1/2 cup sugar, cornstarch, water, 1 tablespoon lemon juice, and strawberry gelatin in a saucepan until smooth; place over medium heat and bring to a simmer. Cook, stirring constantly, until the gelatin has dissolved and the glaze has thickened, 5 to 10 minutes. Remove from heat and allow to cool slightly.
  • Arrange the sliced strawberries atop the cheese filling.
  • Pour warm glaze over sliced strawberries. Chill thoroughly in refrigerator before serving.

Nutrition Facts : Calories 368.8 calories, Carbohydrate 46.7 g, Cholesterol 77.3 mg, Fat 18.7 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 9 g, Sodium 255.9 mg, Sugar 31.4 g

CHOCOLATE-STRAWBERRY CREAM CHEESE TART



Chocolate-Strawberry Cream Cheese Tart image

Bound to impress, this dessert features velvety cream cheese, fresh red strawberries and a drizzle of fudge atop a crunchy chocolate-almond crust. It's too gorgeous to resist! -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup finely chopped almonds, toasted
6 tablespoons butter, melted
1/3 cup baking cocoa
1/4 cup packed brown sugar
FILLING:
16 ounces cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 cups halved fresh strawberries
3 tablespoons hot fudge ice cream topping

Steps:

  • Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.

Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

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

CRUST:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
STRAWBERRY GLAZE:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, halved

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.

CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING



Cheesecake with Sour Cream and Fresh Strawberry Topping image

I have been making this delicious and easy cheesecake for over 40 years. Change up the berries to your liking or completely omit them for a plain but rich and creamy cheesecake.

Provided by Yoly

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 5h20m

Yield 10

Number Of Ingredients 11

1 ¼ cups graham cracker crumbs
2 tablespoons white sugar
3 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
½ teaspoon vanilla extract
3 eggs
1 cup sour cream
¼ cup white sugar
½ teaspoon vanilla extract
½ pound fresh strawberries, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir graham cracker crumbs and sugar together in a bowl. Mix in melted butter. Press mixture evenly into a 9-inch springform pan.
  • Bake crust in the preheated oven for 10 minutes. Remove and let cool. Reduce oven temperature to 300 degrees F (150 degrees C).
  • Beat cream cheese in a bowl with an electric mixer, gradually adding sugar, until fluffy. Add vanilla extract. Beat in eggs one at a time. Pour filling over the crust.
  • Bake in the preheated oven for 1 hour. Remove from the oven and cool completely, 1 to 2 hours.
  • Mix sour cream, sugar, and vanilla extract together to make the topping. Pour topping over the cooled cheesecake. Refrigerate cheesecake until completely chilled, about 3 hours.
  • Top cheesecake with fresh strawberries right before serving.

Nutrition Facts : Calories 495.1 calories, Carbohydrate 40.2 g, Cholesterol 149 mg, Fat 34.3 g, Fiber 0.7 g, Protein 8.6 g, SaturatedFat 20.6 g, Sodium 296.4 mg, Sugar 32.2 g

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