Elegant Strawberry Cheesecake Recipes

STRAWBERRY CHEESECAKE CAKE

Steps:

• Beat cheesecake filling mix and milk together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until thick, about 3 minutes.
• Chill until firm, at least 2 hours.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
• Beat white cake mix, water, eggs, canola oil, and vanilla extract together in a bowl with an electric mixer on medium speed for 2 minutes. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 29 to 33 minutes. Remove from the oven and allow to cool in the pans on a wire rack for 5 to 10 minutes. Turn the cakes onto waxed paper-covered racks and let them cool completely.
• Place 1 cooled cake layer on a serving plate and spread with a generous layer of cheesecake filling. Slice 1/2 of the strawberries and place on top. Top with the second cake layer. Frost the entire cake with vanilla buttercream. Garnish the top with whole or sliced strawberries.

STRAWBERRY CHEESECAKE

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.

STRAWBERRY GLAZED CHEESECAKE

Steps:

• Preheat oven to temperature 350°F.
• Mix crust ingredients together and press into pie pan. Bake at 350 degrees for 8 to 10 minutes; set aside.
• Reduce oven temperature to temperature 250°F.
• Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and yolk one at a time, beating after each addition until just incorporated. Beat cream and vanilla. Pour into crust and bake about 65 minutes until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.
• Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 teaspoons butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.

ELEGANT STRAWBERRY CHEESECAKE

Steps:

• Soften cream cheese to room temperature.
• Preheat oven to 350 dg. Lightly grease (or spray with Pam) bottom and sides of a 10" springform pan.
• Mix together ground nuts and graham cracker crumbs. Add 3 T melted butter and mix with fork until crumbly. Press into bottom of springform pan and bake for 5 minutes in preheated oven. Remove and set aside.
• Place jellyroll pan with sides on bottom rack of oven and fill 1/2 full with warm water. Close door and continue heating.
• Put cream cheese, eggs, sugar, lemon juice and vanilla in mixing bowl. Beat thoroughly with electric mixer until smooth and pour over crust. Place baking pan on rack above water bath pan. Bake for 50 minutes or until filling is almost set. Remove from oven (do not turn oven off) and let stand for 15 minutes.
• Blend sour cream, sugar and vanilla with mixer and pour over cake. Bake for an additional 5 minutes. Remove from oven. If cheesecake is slightly jiggly, don't worry. It will firm up while refrigerated.
• Refrigerate at least 6 hours (I refrigerate overnight at this point and finish up the next day.).
• Remove cheesecake from springform pan (running knife around sides to prevent sticking) and put on serving platter.
• Arrange whole strawberries pointed side up evenly over top of cheesecake.
• Prepare glaze by mixing water and cornstarch over low heat in saucepan until well mixed, stirring constantly. Add jelly and heat, stirring constantly until jelly mixture melts and thickens. Remove from heat and stir in lemon juice or liqueur. Cool to room temperature.
• Spoon glaze over all until small amount drips down sides of cake. (Perhaps there may be slightly more glaze than needed, but it can be saved to heat and pour over ice cream another time.).
• Serve and enjoy!
• (NOTE: If you wish you could cook the cheesecake in a water bath to avoid cracking a bit on top. I don't, because the top is covered with the preserves and strawberries so it doesn't show anyway!).

LEMON STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Ground graham crackers. Melt butter. Then mix butter and crackers together with a spoon.
• Press into bottom and sides of a 10-inch springform pan. Bake 5 minutes and remove.
• Put cream cheese into blender and blend with low speed until smooth. Keep blending at low speed and add one after another: eggs, sugar, lemon zest (grated) and vanilla. Blend until the whole mixture is fluffy.
• Pour into crust in the springform pan and bake about 1 hour until center is set. Let cool down and put in refrigerator to chill for at least 4 hours.
• Glaze
• Combine 2 tablespoons sugar, currant jelly and water in a small pot. Bring to a boil and simmer for about 3 minutes. Let cool down.
• Lemon Strawberry Cheesecake.
• Remove sides of cake pan and place on serving plate. Arrange strawberries in an even layer, cut-side down, over top of cake. Dab the strawberries with glaze and store cake in the refrigerator.
• After about 3 hours your cheesecake is ready for eating!

ELEGANT STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a bowl, toss strawberries with 1/2 cup sugar; set aside.
• In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth.
• Fold in the whipped cream; set aside.
• Drain strawberries, reserving juice; set the berries aside.
• Gently toss cake cubes with reserved juice.
• Place half of the cake in a 4 quart trifle dish or serving bowl.
• Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate.
• Repeat layers.
• Top with remaining cream cheese.
• Garnish with chocolate curls and strawberries if desired.
• Cover and refrigerate for at least 4 hours.