Best Creamy Cheesecake With Strawberry Sauce Recipes

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STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

Strawberry Cheesecake: Rich and creamy cheesecake topped with a sweet strawberry sauce. Sink your teeth into this decadent and EASY recipe.

Provided by Krystle Smith

Categories     Dessert

Number Of Ingredients 14

2 Cups Graham Cracker Crumbs (About 12 Whole Graham Crackers)
1/4 Cup White Sugar
6 Tablespoons Butter (melted)
4 8 Ounce Packages Cream Cheese (Softened)
1 1/3 Cup White Sugar
1 Cup Sour Cream
1 Tablespoon Vanilla
1/4 Teaspoon Salt
4 Eggs
16 Ounce Container of Strawberries (Hulled and Halved)
16 Ounce Can Strawberry Pie Filling
1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla

Steps:

  • Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with baking spray.
  • In a medium bowl, combine graham cracker crumbs, sugar, and butter.
  • Press crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes.
  • Turn over temperature down to 300 degrees F.
  • In a large bowl, beat cream cheese until light and creamy.
  • Stir in sugar, sour cream, vanilla, and salt until just combined.
  • Stir in eggs one at a time.
  • Pour filling into prepared crust. Bake for one hour. Turn oven off and leave cheesecake in the oven for another hour.
  • In a medium saucepan, combine strawberry pie filling and fresh strawberries. Cook over low heat until the mixture thins slightly.
  • In a large bowl, beat powdered sugar, vanilla, and heavy cream until stiff peaks form.
  • Pipe whipped cream around the edge of the cheesecake
  • Pour the strawberry sauce into the center of the cheesecake. Top with more whipped cream if desired.
  • Place into the fridge for 1 hour before slicing. Enjoy!

Nutrition Facts : Calories 424 kcal, Carbohydrate 57 g, Protein 4 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 107 mg, Sodium 245 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

Recipe video above. A light-yet-rich cheesecake, creamy but not dense-creamy like New York cheesecake. Topped with the most utterly incredible Strawberry Sauce topping - it's a match made in heaven! Don't be daunted by the number of steps - they are straightforward, I've just broken it down. Watch the video!

Provided by Nagi

Categories     Dessert

Time 7h25m

Number Of Ingredients 15

200g / 7oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares ((Note 1))
120 g / 8 tbsp unsalted butter (, melted)
1 lb / 500g cream cheese (, softened (Note 2))
2 tbsp plain flour ((all purpose flour))
1 tsp vanilla extract
1/2 cup sour cream ((full fat, sub sour cream))
1 1/2 cups caster sugar (superfine sugar)
Zest of 1 lemon
3 eggs (, at room temperature)
500g / 1 lb strawberries (, half diced and half halved)
2 tbsp lemon juice OR water ((Note 3))
1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 tsp cornflour/cornstarch
2 tbsp water

Steps:

  • Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
  • Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
  • Butter and line the side of the pan.
  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
  • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
  • Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
  • Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
  • Add flour, beat for 5 seconds on speed 4 until just incorporated.
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
  • Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
  • Pour into prepared crust.
  • Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
  • Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
  • Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
  • Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
  • Simmer for 10 minutes until strawberries breakdown.
  • Mix cornflour with water, then add into saucepan and stir.
  • Add halved strawberries and cook for 1 minute to soften.
  • Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
  • Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
  • Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
  • Slice and serve with remaining Strawberry Sauce!

Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving

CLASSIC CHEESECAKE WITH STRAWBERRY SAUCE



Classic Cheesecake with Strawberry Sauce image

This Classic Cheesecake is light and creamy, with a crisp crust, and luscious strawberry sauce on top. Cheesecakes really aren't difficult to make at all - I'll walk you through the entire process to ensure success each time you bake this!

Provided by Stephanie Simmons

Categories     Dessert

Number Of Ingredients 15

1 and 1/2 cups graham cracker crumbs
5 TBSP salted butter, melted
2 TBSP granulated or cane sugar
32 ounces cream cheese, at room temp (For best results, don't use the tub kind or fat free)
1 and 1/2 cups granulated or cane sugar
4 large eggs, at room temp
1 cup sour cream, at room temp (For best results, don't use low fat or fat free)
2 tsp vanilla extract
1 lb strawberries, quartered (Can use fresh or frozen - no need to thaw if using frozen)
1/3 cup granulated or cane sugar
3 TBSP water
1 TBSP corn starch
1 tsp vanilla extract
pinch of lemon zest (optional, but good)
splash of lemon juice (optional, but good)

Steps:

  • Make the Crust: Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350.
  • Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, cream the softened cream cheese until nice and creamy, about 1-2 minutes. Add the sugar and mix until just incorporated. Add the eggs, one at a time, mixing after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. (See photos above for what the batter will look like). Pour the batter over the baked and cooled crust, and smooth the top with a spatula.
  • Prepare the Water Bath + Bake: Get out a roasting pan and set the rack aside. Bring a large pot of water to a boil. Set the springform pan with the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan. This is the best way to do a water bath - no possibility of leakage into your cheesecake!Bake for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
  • Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a cooling rack to continue cooling. Let cool completely at room temp, then cover well with foil and refrigerate at least 4 hours or up to 2 days before removing from the pan and serving.
  • Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. It will thicken more and more the longer you let it cool. Store in the fridge in an airtight container until ready to use.
  • Serve + Store: Once cheesecake has chilled, remove it from the springform pan and serve with the strawberry sauce! Keep leftovers, well covered, in the fridge for up to a week.

JOE'S "SAY CHEESE" CHEESECAKE WITH FRESH STRAWBERRY SAUCE



Joe's

Provided by Trisha Yearwood

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 13

Cooking spray
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
32 ounces (Four 8-ounce packages) cream cheese
2 cups sour cream
4 large eggs
1 1/4 cups sugar
2 1/2 tablespoons cornstarch
2 teaspoons vanilla extract
1 to 1 1/4 cups halved fresh strawberries
1/4 cup sugar
1 lime, zested

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
  • Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
  • For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
  • Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
  • For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)

SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE WITH STRAWBERRY SAUCE



Simply Delicious New York-Style Cheesecake with Strawberry Sauce image

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 19

1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 vanilla bean, seeds scraped from inside of pod and reserved
1 teaspoon bourbon
Strawberry Sauce, recipe follows
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy

Steps:

  • Preheat oven to 375 degrees F.
  • Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
  • Lower oven temperature to 350 degrees F.
  • In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
  • Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
  • Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
  • Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE



Passover Cheesecake with Strawberry Sauce image

Enjoy a deliciously creamy Passover cheesecake. This Passover Cheesecake with Strawberry Sauce is the perfect addition to your Passover Seder.

Provided by My Food and Family

Categories     Dairy

Time 5h10m

Yield Makes 16 servings.

Number Of Ingredients 7

2 cups soft coconut macaroon cookie crumbs
3 Tbsp. margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 tsp. sugar, divided
2 Tbsp. zest and 2 tsp. juice from 1 orange, divided
4 eggs
2 cups fresh strawberries, quartered

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.
  • Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.

Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 135 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

STRAWBERRY CHEESECAKE SWIRL



Strawberry Cheesecake Swirl 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

Time 1h25m

Yield 16 servings.

Number Of Ingredients 10

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 eggs
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 combined. 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, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

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

1 ¼ cups graham cracker crumbs
¼ cup white sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
½ teaspoon vanilla extract
3 eggs
1 tablespoon water

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

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