Strawberry Daiquiri Cheesecake Recipes

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
• Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
• Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
• Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
• Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
• Freeze the pan while preparing the strawberry layer, about 10 minutes.
• Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
• Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
• Top the cheesecake with sliced strawberries.
• Freeze the cheesecake until solid, at least 4 hours.
• To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
• Enjoy!

BEST STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

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 DAIQUIRI CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick cooking spray, then line with parchment paper and spray the paper.
• Stir to combine the graham cracker crumbs, melted butter and 1/4 cup sugar in a large bowl. Press evenly into the prepared pan and bake for 10 minutes, then set aside to cool. Reduce the oven temperature to 325 degrees F.
• Beat the cream cheese and remaining 1 1/3 cups sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Turn the mixer to medium-low speed and add the eggs one at a time, making sure not to overbeat the batter.
• Reduce the speed to low and add the rum, flour and triple sec until just incorporated. Remove the bowl from the mixer and fold in the strawberry puree, making sure to swirl the strawberries throughout. Pour the batter into the prepared pan and bake until the cheesecake is just set but still slightly jiggly in the center, 38 to 42 minutes.
• Let the cheesecake cool for 1 hour at room temperature, then transfer to the refrigerator and chill for at least 4 hours and up to overnight.
• Cut into bars and top with whipped cream, sliced strawberries and mint sprigs.

STRAWBERRY DAIQUIRI CHEESECAKE

Steps:

• Crush up the graham crackers into a fine crumb mixture, then melt the 4 oz of butter and add the sugar and butter to the cracker crumbs and mix until well incorporated.
• Pack crumb mixture into the bottom of a 9" spring form pan and bake this in the oven @ 325 degree for 8-10 minutes, then take out of the oven and cool.
• Mix the filling being sure to have your cream cheese at room temperature.
• Add your eggs 1 at a time until mixed well, but you don't want to beat the filling too much for this can cause the cheesecake to crack while baking.
• I add the rum and the triple sec at the very last and mix it until mixed well.
• Pour filling into the pan and place in the oven @ 325F for approx 1 hr 10 minutes to 1 1/2 hours (Start checking it at 1 hr 10 minute).
• I also use a water bath by putting an oven safe bowl underneath the spring form pan on the rack below, you may want to wrap the bottom of your spring form pan with aluminum foil just in case to prevent having a soggy crust.
• Once the cheesecake has baked for allotted time, I take it out of the oven and place on a cooling rack and run a knife around the inside on the pan to reduce the chance of the surface cracking.
• Let cool for a couple of hrs then place in the frig for another 3-4 hrs before covering and leaving in the frig over night.
• Next morning, remove from the frig and run your knife around the inside of the pan one more time and release the spring and remove the bottom from the pan.
• Hope you enjoy.