STRAWBERRY GLAZED CREAM CHEESECAKE
This receipe appeared in a Bon Appetit in the 80's. I borrowed the magazine to I don't know who and lost track of it. Then I bought the 2nd edition of Dayton's, Hudson's and Marshall Field's "Pot-luck", and there it was! I've been asked for this recipe repeatedly, and now can share again. Tip: 9 inch springform pan can be substitued for 10 inch pan. Bake 50-55 minutes.
Provided by keeney
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F.
- In medium bowl, thoroughly combine crust ingredients. Press firmly on bottom of lightly buttered 10" springform pan.
- In large mixer bowl, beat cream cheese until smooth. Add remaining filling ingredients, beat thoroughly. Spoon over crust. Place pan on cookie sheet to catch any butter that might drip out. Bake 40-45 minutes. (Cheesecake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it.) Remove from oven and let stand at room temperature for 15 minutes. Keep oven on at 350°F.
- In medium bowl, combine topping ingredients until well blended. Spoon topping over cheesecake, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Cool. Refrigerate cheesecake for at least 24 hours, preferably 2-3 days.
- Several hours before serving, wash, hull and completely dry strawberries on paper towels.
- In small saucepan, combine a little jelly with cornstarch; mix well. Add remaining jelly, liqueur and water. Cook and stir over medium heat until mixture thickens and is clear (about 5 minutes). Cool to lukewarm, stirring occasionally.
- Using knife, loosen cheesecake from pan; remove springform. Arrange berries, pointed sides up, over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate until glaze is set.
Nutrition Facts : Calories 566.4, Fat 43.1, SaturatedFat 21.9, Cholesterol 172.9, Sodium 340.7, Carbohydrate 39.3, Fiber 1.8, Sugar 29.9, Protein 9
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 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 BON BONS
These are dainty little dessert treats that can be whipped up in a jiffy. Make for two for a romantic dessert, or spend the day making a batch for a dinner party. :) We created these treats from Recipe #244193. If you use a cheesecake that has a graham cracker crust, you can use that for the graham cracker crumbs and just add the sweet biscuits to that. For more chocolate flavor, after you put the crumb mixture on the strawberries, dip the bottoms in chocolate coating and allow to firm up. Enjoy!
Provided by 2Bleu
Categories Cheesecake
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix graham cracker crumbs, biscuit crumbs, and 3 Tbsp of the cheesecake and set aside. Hull the strawberries from the bottom (opposite the leaves) and set aside. NOTE: A potato peeler works great!
- Place remaining cheesecake (without crumbs) into a pastry bag. Fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture.
- Drizzle hot fudge syrup over strawberries. Serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.
Nutrition Facts : Calories 235.6, Fat 10.2, SaturatedFat 4.1, Cholesterol 22, Sodium 162.3, Carbohydrate 34.4, Fiber 1.7, Sugar 12.2, Protein 3.3
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