EASY STRAWBERRY TOPPING FOR CHEESECAKE RECIPES

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STRAWBERRY CHEESECAKE IN 4 EASY STEPS - BBC GOOD FOOD



Strawberry cheesecake in 4 easy steps - BBC Good Food image

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Treat

Total Time 1 hours 30 minutes

Yield 14

Number Of Ingredients 8

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g full fat soft cheese
100g icing sugar
284ml pot of double cream
400g punnet of strawberries, halved
25g icing sugar

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.

Nutrition Facts : Calories 393 calories, FatContent 31 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.7 milligram of sodium

CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING RECIPE ...



Chocolate Cheesecake with a Strawberry Topping Recipe ... image

Provided by Katie Lee Biegel

Categories     dessert

Total Time 1 hours 10 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 14

Nonstick cooking spray
3/4 cup chocolate graham cracker crumbs (about whole 4 crackers)
2 cups full fat cottage cheese, such as Daisy
One 8-ounce package light cream cheese, softened
3 large eggs
3/4 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
One 10-ounce bag frozen strawberries
1/4 cup sugar
2 teaspoons cornstarch
1 tablespoon water
Pinch kosher salt
1 teaspoon vanilla extract

Steps:

  • For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
  • In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
  • For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
  • Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
  • Serve the cheesecake cold, topped with the strawberry sauce.

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