STRAWBERRY TOPPING FOR CHEESECAKE
Strawberry Topping for Cheesecake is made from scratch and ready in minutes for your next dessert recipe. This sweet strawberry topping is perfect for more than just cheesecake - try it on pancakes, pound cake, waffles, cupcakes, and more.
Provided by Heather
Categories Dessert
Time 16m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 47 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
STRAWBERRY CHEESECAKE
The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY TOPPED CHEESECAKE
Juicy whole strawberries top off this impressive dessert.-L. C. Herschap, Luling, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the pecans and cracker crumbs; stir in the butter. Press onto the bottom of a 10-in. springform pan. Set aside., In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla; beat well. Add eggs; beat on low speed just until combined. Spoon over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until the center is almost set. Remove from the oven and let stand 15 minutes (leave oven on). For topping, combine all the ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 5 minutes longer. Cool pan on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth; add jelly. Bring to a boil over medium-hight heat; cook and stir for 1-2 minutes or until jelly is melted and glaze is thickened. Remove from the heat; stir in orange juice and food coloring if desired. Cool to room temperature. , Just before serving, remove sides of pan. Arrange strawberries on top of cheesecake with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate leftovers.
Nutrition Facts : Calories 442 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 55g carbohydrate (47g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY PRESERVE-TOPPED CHEESECAKE
Ready to bake in just 20 minutes, this luscious graham-cracker-crusted cheesecake is topped with strawberry preserves just before serving.
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield Makes 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 120 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
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
STRAWBERRY CHEESECAKE
Recipe video above. A light-yet-rich cheesecake, creamy but not dense-creamy like New York cheesecake. Topped with the most utterly incredible Strawberry Sauce topping - it's a match made in heaven! Don't be daunted by the number of steps - they are straightforward, I've just broken it down. Watch the video!
Provided by Nagi
Categories Dessert
Time 7h25m
Number Of Ingredients 15
Steps:
- Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
- Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
- Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
- Pour into prepared crust.
- Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
- Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
- Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
- Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
- Simmer for 10 minutes until strawberries breakdown.
- Mix cornflour with water, then add into saucepan and stir.
- Add halved strawberries and cook for 1 minute to soften.
- Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
- Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
- Slice and serve with remaining Strawberry Sauce!
Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
CLASSIC STRAWBERRY-TOPPED CHEESECAKE
Skip the bakery line to make our Classic Strawberry-Topped Cheesecake. You'll love the traditional flavors of PHILADELPHIA Cream Cheese, sour cream, graham cracker crust and more. This beautiful strawberry-topped cheesecake belongs on a magazine cover.
Provided by My Food and Family
Categories Dairy
Time 5h15m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat 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 into bottom of pan. Bake 10 minutes. Set aside. Increase oven temperature to 350°F if using a silver pan (or to 325°F if using a dark nonstick pan).
- Beat cream cheese, 1/2 cup sugar, lemon zest and juice with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1/2 cup. Mix cornstarch and reserved liquid in medium saucepan until well blended. Bring to boil on medium heat, stirring constantly. Boil 1 minute. Cool. Stir in strawberries; spoon over cooled cheesecake. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 110 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0.816 g, Sugar 0 g, Protein 5 g
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