Refrigerator Strawberry Cheesecake Recipes
REFRIGERATOR STRAWBERRY CHEESECAKE
Make and share this Refrigerator Strawberry Cheesecake recipe from Food.com.
Provided by andypandy
Categories Cheesecake
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Grease a 9 inch spring form pan.
- Melt butter and stir in crushed cookie crumbs.
- Mix well, press onto bottom of pan.
- Beat ricotta cheese, yogurt, sour cream and the egg yolks, combining well, add the orange peel, and orange juice.
- Combine all well until smooth.
- Save a few berries to serve on the side or to decorate with.
- Take berries in a blender or food processor and puree.
- Stir all the strawberry puree into the cheese mixture.
- Combine the gelatin with the water.
- Place it into a saucepan and simmer until the gelatin is completely dissolved.
- Remove, cool slightly, and stir, fold into the strawberry cheese mixture.
- Beat your egg whites with the sugar until softpeaks.
- Fold into the cheese mixture.
- Spoon into crust.
- Refrigerate 4 hours or until set.
- Garnish with the whipped cream, and strawberries that you set aside.
Nutrition Facts : Calories 257.5, Fat 20, SaturatedFat 12.2, Cholesterol 101.2, Sodium 102.2, Carbohydrate 14, Fiber 1.4, Sugar 10, Protein 6.9
STRAWBERRY CHEESECAKE
This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.
Provided by Kathy Higgins
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g
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