STRAWBERRY CRUNCH CHEESECAKE RECIPES
STRAWBERRY CRUNCH CHEESECAKE - CINCYSHOPPER
Strawberry Crunch Cheesecake is an easy, no-bake recipe. This delicious dessert will remind you of those tasty strawberry shortcake bars you had as a kid.
Provided by Jen
Categories Dessert
Prep Time 20 minutes
Cook Time 1 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Put 12 ounces of sugar cookies in food processor and pulse until fine.
- Add melted butter and pulse to incorporate.
- Grease bottom and sides of 9" spring form pan.
- Press mixture into bottom and slightly up sides of pan.
- Place in freezer for 30 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Set aside.
- In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
- Set aside.
- In a large bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form.
- Add 1/2 of whipped cream mixture to cooled gelatin. Whisk to blend. Set aside.
- Fold remainder of whipped cream mixture into cream cheese mixture.
- Spread 1/2 cream cheese mixture over crust.
- Pour 2 cups of strawberry whipped cream mixture over cream cheese mixture.
- Chill in freezer for 15 minutes.
- Gently spread remaining cream cheese mixture over strawberry mixture.
- Pour remaining strawberry whipped cream mixture over cream cheese mixture.
- Add remaining 4 ounces of sugar cookies and 4 ounces of strawberry wafer to food processor and pulse until coursely chopped.
- Sprinkle chopped cookies over top of dessert.
- Refrigerate for at least 6 hours or freeze for 1 hour.
Nutrition Facts : Calories 956 kcal, CarbohydrateContent 82 g, ProteinContent 6 g, FatContent 65 g, SaturatedFatContent 32 g, CholesterolContent 173 mg, SodiumContent 502 mg, SugarContent 41 g, ServingSize 1 serving
STRAWBERRY CHEESECAKE RECIPES | BBC GOOD FOOD
Try our showstopping strawberry cheesecakes, perfect for summer entertaining. These indulgent desserts include no-cook recipes and easy bakes.
Provided by Good Food team
Number Of Ingredients 1
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- For the crust: Preheat the oven to 350˚. Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil, allowing the foil to come a couple inches up the sides of the pan. (This prevents water from seeping into the pan while the cheesecake cooks in a water bath.) Lightly coat the inside of the pan with cooking spray. Place the pecan halves and the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until well combined. Press the crumb mixture evenly along the bottom and partially up the sides of the pan. Bake the crust for 8-10 minutes then transfer to a wire rack to cool. For the filling: Beat the cream cheese and sugars in a large bowl with an electric mixer at medium-high speed, 2 to 3 minutes, until combined and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula. Lower the mixer speed and beat in the eggs, one at a time, until just incorporated. Beat in the pumpkin, sour cream, and vanilla until combined. With the mixer on low, beat in the cornstarch, spices, and salt. Bring a pot of water to a boil for your cheesecake’s water bath. Pour the filling into the crust. Place the cheesecake in the center of a large roasting pan. Transfer the pan to the oven and carefully pour the boiling water into the roasting pan. (The water should come about halfway up the sides of the pan). Bake the cheesecake for 65 to 75 minutes, until the cheesecake is firm around the edges, but the center retains a slight jiggle. Turn the oven off, crack the oven door just slightly (you can use a wooden spoon to keep the door slightly open), and allow the cheesecake to rest in the oven for 1 additional hour. Carefully remove the cheesecake from the water bath. Place the springform pan on a cooling rack until it cools to room temperature. Cover and refrigerate for 12 hours. When ready to serve, remove the sides of the springform pan and garnish the cheesecake with chopped pecans, caramel sauce or whipped cream, if you like.
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