HOW TO MAKE CHEESECAKE WITH STRAWBERRY TOPPING RECIPES

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BEST STRAWBERRY CHEESECAKE RECIPE - HOW TO MAKE STRAWBE…



Best Strawberry Cheesecake Recipe - How to Make Strawbe… image

Strawberry cheesecake starts with a base of fluffy, creamy, New York-style cheesecake, and is topped with a fresh strawberry compote.

Provided by Josh Miller; Recipe by Sloane Layton

Categories     Mother's Day    Valentine's Day    dessert    fruit

Total Time 12 hours 45 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 16

Nonstick cooking spray
2 1/4 c. graham cracker crumbs
1 stick salted butter, melted (1/2 cup)
2 tbsp. granulated sugar
4 8-ounce package cream cheese, at room temperature
8 oz. sour cream, room temperature
1 1/4 c. granulated sugar
2 tbsp. all-purpose flour
1/2 tsp. salt
4 large eggs, room temperature
1 large egg yolk, room temperature
1 tbsp. vanilla bean paste or extract
1 1/2 lb. strawberries, stemmed and quartered
1/3 c. granulated sugar
1 tbsp. lemon juice
1/4 tsp. salt

Steps:

  • For the crust: Preheat the oven to 325°. Wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Spray the inside of the pan lightly with nonstick cooking spray.
  • In a medium bowl, stir together the graham cracker crumbs, butter, and sugar. Press into the bottom and 1-inch up the sides of the springform pan. Bake until golden brown, 10 to 14 minutes. Cool completely on a wire rack, about 30 minutes.
  • For the filling: In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. With the mixer on medium speed, gradually add the sour cream, sugar, flour and salt, beating until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  • Reduce the mixer speed to low and add the eggs and egg yolk, one at a time, until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla bean paste.
  • Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about halfway up the foil-wrapped springform pan.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes or until the cheesecake is set on the sides and just barely jiggles in the center when the pan is shaken. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 15 minutes.
  • Remove the cheesecake from the water bath and transfer to a wire rack. Let the cheesecake continue cooling to room temperature, about 2 hours. Place in the refrigerator for at least 8 hours to chill completely.
  • For the topping: In a medium saucepan, combine 1 pound of the strawberries, sugar, lemon juice and salt over medium heat. Cook, stirring often, until strawberries break down and the sauce is thickened, about 20 minutes. Remove from heat. Stir in the remaining 1/2 lb. strawberries and cool to room temperature, about 1 hour.
  • To serve: Run a thin knife along the edge of the pan before removing the sides from the pan. Top the cheesecake with strawberry mixture just before serving.

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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