Strawberry Cheesecake Punch Recipes

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.

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 CHEESECAKE PUNCH

Steps:

• In a blender combine strawberries, cream cheese and cream of coconut.
• Cover and blend until smooth.
• Pour into a punch bowl.
• Stir in milk.
• Spoon small scoops of ice cream into the punch.
• Garnish glasses with strawberry slices.

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 325º and grease a 9" springform pan with cooking spray.
• Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest.
• Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9" springform pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.
• Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.
• Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.
• Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.

STRAWBERRY CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees. Butter springform pan. Line with parchment paper overhang or use circle parchment paper method (see section on different ways to prepare a springform pan).
• 2. In a medium bowl mix together graham cracker crumbs, sugar and butter. Press into prepared springform pan. Bake for 10 minutes. Let the crust cool completely before starting the cheesecake filling.
• 3. Preheat oven to 290 degrees. Using a stand mixer with paddle attachment or hand mixer on medium beat the cream cheese until is smooth and creamy. Beat in the sugar, sour cream and vanilla extract until well combined. Remove from the mixer and add the eggs one at a time mixing with a spatula just until combined. Do not overmix. Pour the mixture into the cooled graham cracker crust.
• 4. Bake for 55 minutes. Turn off the oven and slightly open the oven door. You can use a wooden spoon and lodge it into the oven door to crack it just a little bit. Leave it in the oven for 1 hour to cool down slowly. Fully cool the cheesecake before placing it in the refrigerator in its pan. For best results chill at least 6 hours or overnight.
• 5. Add half the strawberries and sugar to a medium saucepan over medium low heat. Simmer for about 5-7 minutes or until the strawberries just start to break down. Mix the cornstarch and water. Gently stir it into the strawberry mixture. Add the rest of the strawberries and continue cooking for 1-2 minutes. Remove from the heat and stir in the vanilla. Let it cool to room temperature before spooning on fully cooled cheesecake.
• 6. Carefully remove the cheesecake from the pan. Top with fully cooled strawberry sauce and refrigerate for at least 2 hours.

LAYERED STRAWBERRY CHEESECAKE BOWL

Steps:

• Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-qt. bowl.
• Top with cake, berries and remaining Neufchatel mixture. Refrigerate 4 hours.
• Melt chocolate; drizzle over trifle. Top with remaining COOL WHIP.

STRAWBERRY CHEESECAKE-CAKE

Steps:

• 1. Preheat oven to 325 degrees. Take your springform pan, and grease the inside, then wrap the bottom outside and bottom outside edges with tin foil (this will ensure your cake batter does not leak out). Mix together cake mix with suggested ingredients, along with strawberry jello mix. After thoroughly mixed, pour into greased pan and bake for 35-40 minutes, or until inserted toothpick comes out clean. Cool for 15 minutes, then remove from pan, and set aside to cool.
• 2. In mixer, whip your cream cheese and sugar. Once cream cheese/sugar is soft, mix in one egg at a time, making sure to scrape down the sides of the bowl after each ingredient is added. Then mix in your flour, vanilla, and lemon juice. Lower oven temp to 300 degrees. Pour cheesecake batter into springform pan (no need to clean it even if some cake crumbs are still in it. It is nicely greased for the cheesecake), set pan on a baking sheet in the oven, and pour 2 cups of water into baking sheet, creating a water bath. Bake for 70 minutes. Remove from oven, let cool 25 minutes, then place in the refrigerator for 2 hours.
• 3. While cheesecake is cooling, slice up your 2 cups of strawberries and set them aside. Puree your other two cups of strawberries, and pour into a small sauce pan, and turn on to medium high. Add sugar and lemon, stir until dissolved. Once at a simmer, in a cup, whisk together corn starch and 2 tablespoons of cold water. Slowly pour cornstarch mixture into simmering strawberries, whisking the entire time. Once thickened, remove from heat and let cool. Once cooled, set aside half of the glaze, and fold other half of the glaze into sliced strawberries and set aside.
• 4. Clean and dry your mixer. Put softened cream cheese and butter into mixer, and whip. Scrape down sides and bottom. Pour in vanilla and sugar. Whip for 30 seconds or so. Then, pour in whipping cream and whip on high for 1-2 minutes. Frosting will become light and fluffy, just like whipped cream (but not as light). Set aside.
• 5. With a long bread knife, slice your strawberry cake in half. If you like, before you do this, place in freezer for 20 minutes first, to reduce crumb amount. Dab a little frosting on plate your cake will be sitting on, and lay down your first layer of cake. Take your glaze that was set aside (without the sliced strawberries), and spread about half of that on top of cake. Very carefully, place your cooled cheesecake on top of cake layer. Spread the rest of plain glaze on the cheesecake layer. Then place last second layer of cake on top of that. Frost edges of cake, pour sliced strawberry glaze mix on top of the cake, not spreading it to the edges, then with piping bag, pipe frosting around edges to contain strawberry topping.
• 6. You can now either eat the cake, or refrigerate for a few hours before serving. Either way, enjoy a nice thick slice-- you earned it!! =)

STRAWBERRIES AND CHAMPAGNE CHEESECAKE

Steps:

• Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool., In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.

STRAWBERRY PUNCH

Steps:

• For the strawberry syrup: Heat the strawberries, sugar and 3/4 cup water in a medium saucepan until boiling. Reduce the heat to low and simmer until the mixture thickens and reduces, about 12 minutes. Remove from the heat, cover and let sit to infuse for 10 minutes. Mash the fruit to a pulp, then strain the syrup into an airtight container. Discard the solids. Refrigerate the syrup until ready to use and up to 1 week.
• For the strawberry punch: Combine the strawberry syrup, pineapple juice, orange juice, orange liqueur and rum in a pitcher. Stir until combined, then cover and refrigerate until chilled and ready to serve.
• When ready to use, stir, then divide between 6 glasses filled with ice. Top each beverage with 1/4 cup sparkling wine or sparkling water and garnish with a fresh strawberry.