Best Light And Luscious Strawberry Cheesecake Recipes

EASY STRAWBERRY CHEESECAKE RECIPE

Steps:

• Preheat the oven to 350°F.
• Grease a 9-inch springform pan, or line with parchment paper if desired.
• If using whole graham crackers, break the crackers into manageable pieces, and pulse the pieces in a blender or food processor.
• Combine the sugar and graham crackers in a medium-sized bowl.
• Add melted butter to the mixture, and combine well.
• Press the crust into the bottom and sides of a springform pan. Use a measuring cup or drinking glass to press the crust into an even thickness.
• Bake the crust in the oven for 10 minutes. If too much browning occurs, cover the pan with foil.
• Lower the oven temperature to 325°F.
• Beat the cream cheese at medium speed in a stand mixer until fluffy. Then add 1 1/3 sugar, and continue mixing until combined.
• Add vanilla and eggs (one at a time), just until the yolk is mixed in. Do not over blend, since this will make the cake denser.
• Gently fold in the sour cream.
• Pour the mixture into the springform pan, and bake for 1 hour.
• Turn the oven off, and let the cheesecake stand in the oven for another 30-40 minutes.
• Remove the cheesecake from the oven, and run a knife around the edge. Do not remove the sides of the pan yet.
• Let the cheesecake cool for 15 minutes. Then, cover with plastic wrap and refrigerate for 8 hours.
• Remove the sides of the pan when ready to serve.
• Rinse and dry strawberries. Then, cut half of the strawberries in half, and dice the remainder.
• Combine strawberries and sugar in a saucepan. Cook on low to medium heat for about 10 minutes or until the fruit breaks down to create a jammy texture.
• Reduce the heat, and continue stirring. Then, add a small amount of water to the cornstarch before pouring the cornstarch into the saucepan.
• Add vanilla to the strawberry syrup, and stir until blended.
• Add the strawberry halves, and stir until just coated.
• Remove the strawberry topping from the heat. Let cool before refrigerating until ready to serve.
• When adding the topping, flip the strawberry halves face down on the cheesecake for a prettier presentation.

STRAWBERRY CHEESECAKE

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!

2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Make the crust: Preheat the oven to 350°F (180°C).
• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
• Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
• Bake the crust for 5-10 minutes, until firm.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
• Pour the cream cheese filling into the prepared crust.
• Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
• Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
• Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
• In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
• When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
• Enjoy!

LIGHT AND LUSCIOUS STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 300 degrees F. In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch springform pan; set aside.
• To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
• Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
• To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.

LIGHT AND LUSCIOUS CHEESECAKE SOUFFLé

Steps:

• Preheat oven to 375 degrees.
• Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.
• In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.
• Gently fold the egg whites into the cottage cheese mix.
• Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.).
• Bake souffles for 28-30 minutes until golden brown on top.
• Mix the fruit spread and water together. Add strawberries and mix.
• Serve warm souffles with berries spooned on top.