HOW DO YOU MAKE A STRAWBERRY CHEESECAKE RECIPES

Name: Strawberry Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: CRUST:; 3/4 cup ground pecans; 3/4 cup graham cracker crumbs; 3 tablespoons butter, melted; FILLING:; 4 packages (8 ounces each) cream cheese, softened; 1-1/4 cups sugar; 1 tablespoon lemon juice; 2 teaspoons vanilla extract; 4 large eggs, room temperature, lightly beaten; TOPPING:; 2 cups sour cream; 1/4 cup sugar; 1 teaspoon vanilla extract; STRAWBERRY GLAZE:; 2 tablespoons cornstarch; 1/4 cup water; 1 jar (12 ounces) strawberry jelly; 3 tablespoons orange-flavored liqueur or lemon juice; Red food coloring, optional; 1 quart whole fresh strawberries, halved

STRAWBERRY CHEESECAKE RECIPE: HOW TO MAKE IT

Strawberry Cheesecake Recipe: How to Make It image

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

Total Time 01 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 16 servings.

Number Of Ingredients 21

Ingredients

CRUST:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
STRAWBERRY GLAZE:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, halved

Steps:

Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. , 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, FatContent 22g fat (11g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 56g carbohydrate (48g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

STRAWBERRY CHEESECAKE SWIRL RECIPE: HOW TO MAKE IT

Strawberry Cheesecake Swirl Recipe: How to Make It image

Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! —Luverene Dove, Appleton, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 10

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
2 packages (10 ounces each) frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
3 large eggs, room temperature, lightly beaten
1 tablespoon water, optional

Steps:

Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until blended. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

Nutrition Facts : Calories 236 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 164mg sodium, CarbohydrateContent 28g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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