STRAWBERRY GLAZED CHEESECAKE
Who doesn't love a good, rich dessert? This strawberry cheesecake has knocked the socks off of everyone I've made it for. It's relatively simple but it can be time consuming. . . get a premade pie crust if you're looking to shorten the process a little. Other than that, all I can say is enjoy! I think you'll be extremely happy with the results. Ratings and critiques appreciated :)
Provided by CherryRed
Categories Cheesecake
Time 1h40m
Yield 8-12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to temperature 350°F.
- Mix crust ingredients together and press into pie pan. Bake at 350 degrees for 8 to 10 minutes; set aside.
- Reduce oven temperature to temperature 250°F.
- Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and yolk one at a time, beating after each addition until just incorporated. Beat cream and vanilla. Pour into crust and bake about 65 minutes until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.
- Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 teaspoons butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.
Nutrition Facts : Calories 641.7, Fat 38, SaturatedFat 20.8, Cholesterol 197.6, Sodium 437.6, Carbohydrate 69.5, Fiber 2.1, Sugar 56.8, Protein 8.8
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 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 GLAZED CHEESECAKE
Make and share this Strawberry Glazed Cheesecake recipe from Food.com.
Provided by The Flying Chef
Categories Cheesecake
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Prep time does not include refrigeration time.
- Preheat oven to 170c. Coat a 9 inch springform pan with butter or nonstick spray.
- In a medium bowl mix Crumbs, sugar, melted butter and the 11/2 Tablespoons of jam, Press crumb mixture into the bottom of the pan.
- In a large bowl use an electric mixer to beat the cream cheese together until light and fluffy, add milk, egg whites, egg and lemon juice mix until smooth. Pour mixture into pan.
- Place the pan inside a larger one filed with approximately 1 inch of water.
- Bake cake until edges and top are slightly browned and it is nearly set when you insert a skewer into the centre of it, about 55-60 min's.
- Remove cake from oven and allow to cool for 30 minutes then refrigerate overnight.
- The next day arrange strawberries on the top of chilled cheesecake, brush strawberries with melted jam and refrigerate again until set.
- Cheesecake is best served chilled not cold to allow all the subtle flavours to come through, it is best to remove cheesecake from fridge, 15-30 Min's before serving.
- Now it is ready to serve yum, yum. Enjoy, cheesecake will keep several days in the fridge, not that it ever lasts that long in our house.
Nutrition Facts : Calories 554.9, Fat 29, SaturatedFat 18, Cholesterol 117.8, Sodium 307.8, Carbohydrate 64.1, Fiber 1.1, Sugar 52.2, Protein 11.2
LINDY'S CHEESECAKE WITH STRAWBERRY GLAZE
I found this recipe clipping within my Mother's Recipe Box. It looks very old and well used. I have seen other Lindy's recipes listed within Zaar, however the ingredient amounts do vary. I hope you will enjoy it. Cooking time includes time to chill.
Provided by Bev I Am
Categories Cheesecake
Time 4h
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Combine flour, sugar and lemon peel.
- Make a well in center and drop in egg yolk, butter and vanilla.
- Quickly work together until well blended.
- Wrap in waxed paper and chill 1 hour.
- Detach bottom from springform pan.
- Roll out about 1/3 of the dough 1/8" thick.
- Fit over bottom of buttered 9" springform pan.
- Trim and save extra dough.
- Bake circle of dough about 8-10 minutes or until golden.
- Cool.
- Butter sides of pan and place sides over bottom.
- Turn up oven to 500 degrees F.
- Roll out remaining dough and line pan 3/4 of the way up sides.
- Blend together cream cheese, sugar, flour, grated peels and vanilla until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Blend in cream thoroughly.
- Turn cheese mixture into springform pan and bake 10-12 minutes.
- Reduce heat to 200 degrees F and bake 1 hour.
- Cool in a draft-free place and top with Strawberry Glaze (** Recipe Follows).
- Remove sides of pan and refrigerate cake.
- To Make Strawberry Glaze:.
- Reserve the largest and most attractive berries for the top of cheesecake.
- Crush about 1 cup berries in a saucepan; add sugar, water, cornstarch and salt.
- Stirring constantly,boil mixture for about 2 minutes.
- Blend in butter.
- Remove from heat, pour into blender and puree.
- Let cool slightly.
- Arrange whole berries on cheesecake and spoon glaze over all.
- Chill several hours before serving time.
Nutrition Facts : Calories 835.8, Fat 54.6, SaturatedFat 30.6, Cholesterol 301.3, Sodium 506.3, Carbohydrate 77.2, Fiber 1.7, Sugar 61.6, Protein 12.8
GLAZED STRAWBERRY CHEESECAKE
This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
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