Simple Strawberry Cheesecake Recipes

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.

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.

Steps:

• Put the digestive biscuits into a sandwich bag and hit with a rolling pin until you get crumbs.
• Melt the 100g of butter and add this to the breadcrumbs
• Place the butter and crumb mix into your tin and push down with the back of a spoon to compact the base.
• Place this in the fridge for 1 hour to set
• Put the soft cheese and icing sugar into a mixing bowl and mix until smooth
• Add double cream gradually and continue to mix
• Drain the juice from your tinned strawberries and place the strawberries into a bowl. Then using the back of a fork, mash these until they make a puree
• Add the puree to the cheese, sugar and cream and continue to mix until this is fully mixed in
• Spoon this mixture onto your base, ensuring to push down in order to eliminate any air bubbles.
• Place this in the fridge overnight until set. When ready to serve, chop up some starberries to put on top and add a sprinkle of icing sugar

Steps:

• Line a large pie dish with parchment paper for easier slicing and serving.
• Mix crushed biscuits and melted butter in a bowl. Press mixture into prepared dish and refrigerate for 30 minutes.
• Combine cream cheese, mascarpone cheese, and sugar together in a bowl until well combined. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the cream cheese mixture. Reserve a few strawberries for garnish and fold remaining strawberries into the cream cheese mixture.
• Spoon the mixture over the chilled biscuit base and smooth the top with the back of a spoon. Decorate with remaining strawberries. Chill for 1 hour before serving.

Steps:

• To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
• Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
• Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
• Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Steps:

• Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
• Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
• Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
• Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
• Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.

Steps:

• Pre-heat oven to 350 degrees Crust: stir together graham cracker crumbs and sugar.
• Mix in butter thoroughly and press into a 9" springform pan.
• Bake 10 minutes.
• Cool Reduce oven temperature to 300 degrees Filling: beat cream cheese in large mixing bowl.
• Gradually add sugar, beating until fluffy.
• Add lemon peel and vanilla Beat in eggs one at a time. Pour into shell.
• Bake 1 hour or until center is firm.
• Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
• Glaze: blend sugar and cornstarch together in a small saucepan.
• Stir in water and strawberries.
• Cook, stirring constantly, until the mixture thickens and boils.
• Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Steps:

• Heat oven to 325*. Wrap outside bottom and side of 10 inch springform pan with foil to prevent leaking. In a small bowl, mix cracker crumbs and 1/4 cup sugar; stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
• In large bowl, beat cream cheese, 1 cup sugar, the eggs and vanilla with electric mixer on medium speed until smooth. Beat in sour cream. Spread half of mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.).
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Run metal spatula carefully along side of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 4 hours.
• To serve, run metal spatula carefully along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

Steps:

• for the crust, combine all the crust ingredients and press down firmly into a 9" spring form pie tin.
• Refrigerate.
• In a bowl, blend together cheese, sugar and vanilla.
• Add the eggs, mix well.
• Pour this batter into the pie crust.
• Bake at 350 degree F until center is almost set about 40 minutes.
• refrigerate for 3 hours.
• before serving, decorate with strawberry slices.