New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe
New York Cheesecake Recipe - NY Style Strawberry Cheesecake Recipe
Michele McAdoo for the Kraft Kitchens shares a recipe that's a creative spin on classic NY style cheesecake. Instead of serving with fresh strawberries, seedless strawberry jam is swirled on top of the batter for a beautiful marbled effect. Gorgeous and delicious!
Ingredients
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. Sugar
3 Tbsp. Butter, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup Sugar
3 Tbsp. Flour
1 Tbsp. Vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 Eggs
1/3 cup seedless strawberry jam
Directions
1. HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
2. BEAT cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl with knife.
3. BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Lift cheesecake from pan with foil handles before cutting to serve.
Tips
- Save 80 calories, 10 grams of fat and 6 grams of saturated fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
- Substitute 1 pkg. (16 oz.) frozen fruit, thawed, drained and pureed, for the 1/3 cup jam.
NO BAKE STRAWBERRY CHEESECAKE FOR BEGINNERS│ NO OVEN RECIPES │ CAKES BY MK
It's currently summer here in New Zealand, and the strawberry season is in full swing! So it couldn't be a better time to share my ultimate strawberry cheesecake recipe. What I love the most about this recipe is that it isn't too heavy, so you can enjoy a nice big slice without feeling bloated! It's also full of flavour, with a strawberry puree layer that adds a delicious tangy taste to each bite. INGREDIENTS BELOW :)
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Ingredients:
Biscuit Base:
- 1 packet (250g) plain vanilla biscuits
- 7 and 1/3rd tablespoons (110g) melted butter
Strawberry Puree:
- 4 and 1/4 cups (625g) fresh strawberries
- 1/3 cup (67g) of white granulated sugar
- 1 and 1/4 tablespoons of fresh lemon juice
Note: set 1 cup (250g) of this strawberry puree aside for the top of the cheesecake, and mix the remaining strawberry puree in the cheesecake mixture.
Cheesecake Mixture:
- 2/3rd cup (160g) heavy cream
- 2 packets (500g) cream cheese
- 1/3 cup (150g) mascarpone cheese
- 2 tablespoons (30g) sour cream
- 3/4 cup (150g) white granulated sugar
- 1 and 1/2 cups (375g) strawberry puree made earlier
- 7 teaspoons (21.5g) gelatin powder
- 7 tablespoons (105g) of water for blooming gelatin
Strawberry Puree Topping:
- 1 cup (250g) strawberry puree made earlier
- 2 teaspoons (6.1g) gelatin powder
- 2 tablespoons (30g) water
Strawberry Jelly:
- 3 and 1/2 tablespoons (45g) white granulated sugar
- 1 and 1/4 cups (300g) water (3 tablespoons (45g) of this will be used to bloom the gelatin)
- 1/8 teaspoon (0.2g) strawberry essence
- 3 teaspoons (9.2g) gelatin powder
- 2 cups (300g) fresh strawberries sliced (for decorating)
Full recipe with instructions:
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Strawberry Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE CHEESECAKE
3 8-oz. blocks cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
1 tsp. pure vanilla extract
1 tsp. lemon zest
Sliced strawberries, for garnish
FOR THE CRUST
15 graham crackers, crushed
5 tbsp. butter, melted
2 tbsp. sugar
pinch of kosher salt
FOR THE SAUCE
1 c. strawberry preserves
2 tsp. lemon juice
DIRECTIONS
1. Preheat oven to 325º and grease a 9” springform pan with cooking spray. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest. Divide cheesecake mixture into four bowls.
2. Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9” springform pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.
3. Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.
4. Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.
5. Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.
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No Bake Strawberry Cheesecake recipe - How to make DIY
This no bake cheesecake recipe is so easy to make and is kid friendly & with tasty strawberries mixed in its the perfect dessert.
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INGREDIENTS
CRUST:
350g Chocolate cookies - more if wanted
4 tablespoons unsalted butter
STRAWBERRY TOPPING:
1 pound/450g fresh or frozen strawberries
1/4 cup sugar
1 TBS Vanilla Extract
1 TBS gelatin
CHEESECAKE:
1 pound/450g cream cheese
1/2 cup powdered/confectioners sugar
1 teaspoon vanilla extract
1/2 cup whipping/heavy/double cream
Fresh strawberries for topping
The Best Strawberry Cheesecake Recipe! With Whipped Cream & Chocolate Strawberries!
*GET THE RECIPE:
The ultimate strawberry cheesecake recipe with loads of fresh berries, strawberry preserves and even chocolate strawberries on top! This stunning berry cheesecake is what desserts dreams are made of! The cake is so light and fluffy and dotted with berries! I love to add some extra strawberry preserves and whipped cream when serving this cheesecake! It’s the perfect dessert idea for Valentine’s Day, birthdays and celebrations!
Chocolate Strawberries Video:
INGREDIENTS:
10 graham crackers, about 1 ½ cups cookie crumbs
1/3 cup (75 g) unsalted butter, melted
4, 8-oz (907 g) packages cream cheese, softened
1 cup (245 g) sour cream
1 cup (200 g) white granulated sugar
4 large eggs
2 tsp (10 ml) vanilla extract
1 tbsp (8 g) cornstarch
2 cups (250 g) diced, fresh strawberries
½ cup (120 ml) strawberry preserves
For Whipped Cream:
2 cups (475 ml) heavy cream, chilled
1 tsp vanilla extract
1 cup (120 g) confectioner’s sugar
½ cup (120 ml) strawberry preserves, for serving
Chocolate strawberries, for garnish
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SUPPLIES/TOOLS:
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Fat Daddios 9-inch Springform Pan: – one of my favorite springform pans! This sturdy pan won’t bend out of shape!
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No-Bake Strawberry cheesecake Recipe | How to Make Strawberry cheesecake
No-Bake Strawberry cheesecake - an easy and beautiful dessert recipe that you don't need to bake at all. Follow this recipe to learn how to make homemade strawberry cheesecake.
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RECIPE:
Ingredients:
For the base:
400g (14.1oz) biscuits/ graham cracker
2/3 cup (150g) butter, melted
For the filling:
300grams (10.5oz) strawberries
600g (21.1oz) cream cheese (room temperature)
2 cups + 1tbsp (500ml) heavy cream
1.25 cups (150g) powdered sugar
1 teaspoon vanilla extract
18 grams gelatin powder
90ml cold water
For the topping:
300g (10.5oz) strawberries
3 tablespoons (37g) sugar
10 grams gelatin powder + 50ml cold water
100ml water
Directions:
1. To make the crust: In a food processor, process biscuits until fine. add melted butter and process again until combined. Press onto bottom of 24cm/9-inch springform pan. Refrigerate while preparing filling.
2. To make the filling: Whisk together the gelatin and the cold water in a small bowl, set it aside to let the gelatin absorb the water.
3. In a bowl of stand mixer place the cream cheese, powdered sugar and vanilla extract. beat until smooth. Gradually add heavy cream and beat until incorporated.
*Note: In the video I'm using flat beater to beat the cheese mixture. it's better to use a balloon whisk for better results.
4. Melt the gelatin in the microwave for 15 seconds. Pour the gelatin to the cheese mixture. Beat until incorporated and starts to thicken.
5. Cut the strawberries in half and arrange them around the edges of the pan. Try to use similar size strawberries. Pour the filling into the pan. Place in the freezer while making the topping.
6. To make the topping: in a small bowl whisk gelatin and cold water. Set aside for 5-10 minutes. In small saucepan place strawberries, sugar and water. Cook over medium-high heat until the sugar is dissolves and simmer for 5 minutes. Puree the strawberries with a hand blender until very smooth (to get darker red color add few drops of red food coloring). Let cool 5 minutes and add the gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
7. Refrigerate the cake overnight.
Kitchen Equipment:
9-Inch Spring Form Pan:
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Food Processor:
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