Creamy Cheesecake With Strawberry Sauce Recipes

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with baking spray.
• In a medium bowl, combine graham cracker crumbs, sugar, and butter.
• Press crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes.
• Turn over temperature down to 300 degrees F.
• In a large bowl, beat cream cheese until light and creamy.
• Stir in sugar, sour cream, vanilla, and salt until just combined.
• Stir in eggs one at a time.
• Pour filling into prepared crust. Bake for one hour. Turn oven off and leave cheesecake in the oven for another hour.
• In a medium saucepan, combine strawberry pie filling and fresh strawberries. Cook over low heat until the mixture thins slightly.
• In a large bowl, beat powdered sugar, vanilla, and heavy cream until stiff peaks form.
• Pipe whipped cream around the edge of the cheesecake
• Pour the strawberry sauce into the center of the cheesecake. Top with more whipped cream if desired.
• Place into the fridge for 1 hour before slicing. Enjoy!

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!

SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
• Lower oven temperature to 350 degrees F.
• In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
• Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
• Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
• Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

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.)

CREAMY CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 2 Tbsp. of the sugar and butter until well blended; press firmly onto bottom of pan. Set aside.
• Place cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover. Blend well; set aside. Beat Neufchatel, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended. Add cottage cheese mixture; mix well. Pour over crust.
• Bake 1 hour 20 minutes or until cheesecake is puffed and center is almost set. Cool on rack 15 minutes. Carefully run metal spatula or knife around edge of cheesecake to loosen; remove side of pan. Refrigerate at least 3 hours.
• Place 1 cup of the strawberries and remaining 2 Tbsp. sugar in blender container; cover. Blend until pureed. Arrange remaining sliced strawberries on top of cheesecake; drizzle with strawberry puree. Refrigerate until ready to serve. Store leftover cheesecake in refrigerator.

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.

PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.
• Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.

CHEESECAKE WITH SOUR CREAM AND FRESH STRAWBERRY TOPPING

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.