Strawberry Cheesecake Topping Recipes

SUPREME STRAWBERRY TOPPING

Steps:

• Wash strawberries and remove stems; cut large berries in half or roughly chop them.
• Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
• Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

STRAWBERRY TOPPING FOR CHEESECAKE

Steps:

• In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine. If your strawberries are not very juicy, you may need to add 1-2 tablespoons of water as needed.
• Bring to a boil. Reduce heat to medium-low and cook until mixture has thickened to your liking (this could take up to 6-8 minutes). Remove from heat and allow to cool.

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 TOPPING (FOR CHEESECAKE)

Steps:

• Combine cornstarch and lemon juice. In a small bowl, whisk together the cornstarch and lemon juice.
• Add ingredients to pot. Add the lemon juice/cornstarch mixture to a medium saucepan, along with the strawberries and sugar.
• Cook strawberry sauce. Cook over medium heat, stirring occasionally allowing the mixture to boil, and the strawberries to cook down, about 20 minutes until thickened. Mash down the strawberries slightly as it cooks, with a wooden spoon, potato masher or heat-proof spatula. I like to leave some of the unmashed and bigger (but you can mash the topping down as much as you want).
• Cool and store. Remove from heat. Stir in the vanilla (if using), and allow to cool completely . Store in a covered container in the refrigerator.

STRAWBERRY TOPPING FOR CHEESECAKE

Steps:

• Wash and hull the fresh strawberries. Slice the larger strawberries into halves or quarters (leave smaller strawberries whole). Add the strawberries to a saucepan.
• In a separate bowl, combine the sugar, clearjel (or cornstarch), and the salt. Whisk well to distribute the cornstarch or clearjel into the sugar.
• Add the sugar mixture to the strawberries and stir to coat the strawberries in the sugar/starch mixture.
• Add the lemon juice to the saucepan and cook over medium high heat, stirring constantly. Use a spoon or fork to break up some of the strawberries as you stir.
• Bring the strawberry sauce to a simmer and continue to cook for 5 minutes. Remove from the heat and stir in the vanilla and food coloring if using. Allow the sauce to cool completely. If you are using cornstarch, the sauce will thicken a bit more once it is cold.
• If you want to smooth the sauce out, you can use an immersion blender to puree it.

STRAWBERRY PRESERVE-TOPPED CHEESECAKE

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, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.
• Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving. Store leftover cheesecake in refrigerator.

JELLED STRAWBERRY TOPPING FOR CHEESECAKE

Steps:

• Rinse strawberries under cool water and let drain on paper towels, with paper towels over top of them also.
• In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
• Add strawberry gelatin and stir to dissolve. Set aside to cool down.
• Meanwhile, cut tops off the strawberries and place cut side down onto cheesecake THAT IS STILL IN THE SPRINGFORM PAN. Start in center and spiral out to edges. (Note: If you have a store bought cheesecake, you can carefully wrap parchment paper then plastic wrap around it to create a 'wall' above the cheesecake to hold the gel in til firmed up).
• When gelatin has cooled to almost room temperature, gently pour it over the strawberries, being sure to cover the entire top of strawberries and cake. Place in the fridge for a minimum of 4 hours.
• Loosen cake with a knife between the cake and the pan. unlock the pan (or carefully peel off the plastic wrap and parchment paper).