STRAWBERRY CHEESECAKE SUPREME
Top a citrus cheesecake with whipped topping in this strawberry cheesecake recipe. You'll wonder where this strawberry cheesecake recipe has been hiding!
Provided by My Food and Family
Categories Baking Ingredients
Time 3h35m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
- Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
- Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
- Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
- Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.
Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
SUPREME STRAWBERRY TOPPING
Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.
Provided by Brad G Reynolds
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wash strawberries and remove stems; cut large berries in half or roughly chop them.
- Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
- Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g
STRAWBERRY CHEESECAKE SUPREME
I took this from Kraft, the cooking time is chilling. Works well for potluck or picnic, if you can keep it cold.
Provided by Lauren4372
Categories Cheesecake
Time 3h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
- Line side of pan with 4-inch-wide strip parchment or waxed paper.
- Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
- Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
- Mash remaining sliced berries.
- Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
- Cook on low heat until gelatine is dissolved.
- Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
- Fold in mashed berries; mix well.
- Gradually beat in gelatine.
- Refrigerate 5 minute or until slightly thickened.
- Whisk in 1 cup whipped topping; pour into prepared pan.
- Refridgerate 3 hours or until firm.
- Remove rim of pan; discard parchment paper.
- Cut reserved 8 strawberries in half.
- Spread remaining whipped topping around edge of cake and top with strawberry halves.
Nutrition Facts : Calories 354.4, Fat 25.2, SaturatedFat 14.2, Cholesterol 64, Sodium 194, Carbohydrate 29.5, Fiber 1.5, Sugar 17.1, Protein 4.7
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