How do you make strawberry cheesecake? Homemade?

Answer 1

Ingredients
For the biscuit layer
150g/5¼oz crushed digestive biscuits
2 tbsp melted butter
2 tbsp caster sugar
½ tbsp freshly grated lemon zest, very finely chopped
6 tbsp orange juice or juice from the strawberries
For the strawberry layer
1 tbsp lemon juice
1 tbsp water
2 tbsp cornflour, dissolved in a little cold water or orange juice
100g/4oz caster sugar
1kg/2lb 3¼oz strawberries, cleaned and sliced
For the cheesecake layer
2 sheets gelatine
1-2 tbsp of lemon juice
350g/12¼oz cream cheese
225g/8oz caster sugar
300g/10½oz thick Greek-style yoghurt
1 tbsp of vanilla extract
To serve
whipped cream
sprigs of mint



Method
1. For the biscuit layer, mix all the biscuit ingredients together and reserve.
2. For the strawberry layer, place the lemon juice and water into a small saucepan and mix in the cornflour well.
3. Bring to the boil and when the cornflour is dissolved, mix in the sugar and the strawberries.
4. Heat gently to dissolve the sugar. Remove from the heat, and allow to cool and thicken.
5. For the cheesecake mixture, soften the gelatine in the lemon juice and a spoonful of water if needed, for 3-5 minutes.
6. Heat the mixture gently over a low heat in a small saucepan until the gelatine is completely dissolved.
7. Meanwhile whisk the cream cheese and the sugar in a mixer or blender on medium speed.
8. When the sugar is dissolved turn down the speed and add the yoghurt and the gelatine.
9. When the mixture is blended together add the vanilla extract.
10. To assemble, place the biscuit layer into the base of six wine glasses, add a good dollop of cheesecake mixture, then add some strawberries. Chill the mixture for a few hours and top with whipped cream and a sprig of mint. Serve immediately.

Answer 2

Our Strawberry Patch cheesecake combines sweet berries with smooth cheesecake. Swirled-in strawberry preserves make this cheesecake an elegant choice for dessert at your next gathering.
This cheesecake, perfect for eating the day after you make it, has a beautiful swirled top.


INGREDIENTS:
CRUST:
6 chocolate or plain graham crackers
4 tbsp. butter, melted


FILLING:
3 8-oz. pkgs. cream cheese, softened
1 cup sugar
3 eggs
1 egg yolk
3 tbsp. all-purpose flour
1 tsp. vanilla extract
3 tbsp. heavy cream
8 strawberries

1. Preheat the oven to 400 degrees. To make the crust, crush the graham crackers in a blender or food processor, then add the melted butter. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Tightly line the outside of the bottom of the pan with tinfoil.

2. In the bowl of an electric mixer, whip the cream cheese until it's smooth and fluffy. Add the sugar and blend well. Add the eggs and the yolk, one at a time, mixing well with each addition. Blend in the flour, vanilla extract and cream, then mix until smooth. Pour the batter evenly over the crust.

3. Puree the strawberries and dot the mixture over the top. Using a small rubber spatula, gently swirl the puree into the batter.

4. Place the pan in a large baking dish. Fill the baking dish with warm water halfway to the top of the cheesecake pan and place in the oven. Bake for 10 minutes, then reduce the heat to 250 degrees. Bake for an additional hour and 30 minutes or until a knife inserted into the middle comes out clean. Once the cheesecake is cooled, refrigerate it covered overnight. Makes 8 to 10 servings.

Answer 3

Fresh Strawberry Cheesecake

crust
1 1/2 cups graham cracker crumbs
2 T. sugar
2 T. melted butter
filling

20 oz. (2-1/2 pkgs. - 8 oz. each) cream cheese - softened
1 cup sugar
1/2 tsp. vanilla
3 eggs - beaten
topping

1 cup mashed strawberries
1 cup sugar
3 T. cornstarch
1/3 cup water

Preparation -
Mix the graham cracker crumbs with 2 tablespoons sugar and 2 tablespoons melted butter. Press on to the bottom of a 9" springform cake pan. Bake in a preheated oven at 350° for 10 minutes. Remove from the oven and cool on a wire rack. In a large mixing bowl, using an electric mixer, or in a food processor, whip the cream cheese until smooth. Beat in the sugar gradually. Add the beaten eggs and vanilla. Pour over the baked grahmam craker crust in the springform pan. Bake at 300° for 1 hour or until the center is set. Remove from the oven and cool on a wire rack.
To make the strawberry glaze - in a small saucepan, blend the sugar and cornstarch together. Stir in the water and strawberries, then cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. Boil for one minute while stirring constantly. Cool completely before spreading over the cooled cheesecake. Refrigerate for at least 2-1/2 to 3 hours before serving.

Answer 4

Here is a simple recipe, no baking needed.

8 oz. cream cheese
12 oz tub cool whip
1/4 to 1/2 cup sugar

Whip cream cheese and sugar until light and fluffy. Fold in cool whip until thoroughly mixed. Pour into a graham cracker pie crust.
Cut the strawberries up and put them in a saucepan, sweeten them to taste, add enough water to cover, add corn starch and cook until thick. Let cool and put on cheesecake. Or you can use sliced fresh strawberries and use a glace.

Answer 5

Everyone has posted great recipes, but sometimes it's fun to just go through a bunch of them to find the ones you want. Here are some links to over 200 Strawberry Cheesecake recipes!

Bon Appetite!

Oops! Found one that 's great! (2nd link)
1/2 cup HONEY MAID Graham Cracker Crumbs

1 cup sugar, divided

2 Tbsp. butter or margarine, melted

1 container (24 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese

2 cups cholesterol-free egg product, divided

2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

1/2 tsp. almond extract

2 cups sliced strawberries, divided

PREHEAT oven to 325�F if using a silver 9-inch springform pan (or to 300�F if using a dark nonstick 9-inch springform pan). Mix crumbs, 2 Tbsp. of the sugar and butter until well blended; press firmly onto bottom of pan. Set aside.

PLACE cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover. Blend well; set aside. Beat Neufchatel cheese, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended. Add cottage cheese mixture; mix well. Pour over crust.

BAKE 1 hour 20 minutes or until cheesecake is puffed and center is almost set. Cool on rack 15 minutes. Carefully run metal spatula or knife around edge of cheesecake to loosen; remove side of pan. Refrigerate at least 3 hours.

PLACE 1 cup of the strawberries and remaining 2 Tbsp. sugar in blender container; cover. Blend until pureed. Arrange remaining sliced strawberries on top of cheesecake; drizzle with strawberry puree. Refrigerate until ready to serve. Store leftover cheesecake in refrigerator.

Answer 6

1 prepared 9-inch (6 ounces) graham cracker crumb crust
2/3 cup (5 fluid-ounce can) CARNATION Evaporated Fat Free Milk
1 package (8 ounces) fat free cream cheese, softened
1 large egg
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1 1/2 to 2 cups halved fresh strawberries
3 tablespoons strawberry jelly, warmed


Directions:
PREHEAT oven to 325° F.

PLACE evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

BAKE for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

This stuff is GRUBBIN'!!

Answer 7

Whip up a Cheese Cake mix and add Strawberries

Answer 8

very very easy.
you need to use the recipe from the cream cheese company.
fresh strawberries NOT frozen

it is expensive to make and Publix makes a great one. Get what they call the Heavy one. They make another but, its not as good.

Answer 9

Cheesecake

Crust
•2 cups vanilla wafer crumbs
•Â¼ cup sugar
•6 TBL melted butter

Combine dry ingredients well, then mix in melted butter.
Lightly coat bottom and sides of springform pan with non stick cooking spray.
Pour crumbs into pan and using bottom of a measuring cup press crumbs down into base and 1 inch up sides. Refrigerate while preparing filling.

Filling
Preheat oven to 325º.
•1 pound cream cheese at room temperature
•3 eggs
•1 cup sugar
•1 pint sour cream
•A dash of vanilla extract
Beat cream cheese on low for 1 min until smooth and free of lumps. Add eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy. (1-2 mins) Add sour cream and vanilla. Scrape sides occasionally. Mix well but do not overbeat. Pour filling into prepared crust-lined pan and smooth out top.
Set cheescake pan on a large piece of aluminum foil and fold sides up around it. (x2)
Place in roasting pan and fill ½ way up pan with hot tap water. Bake for 1 hour – 1hour & 15 minutes. Cheesecake should still jiggle. Remove from oven and let cool in pan for 30 mins. Chill in refrigerator loosely covered for at least 4 hours. Remove from springform pan to serve.

May be served with any topping:
Caramel
Chocolate
Cheesecake Fruit Sauces


Lemon Blueberries
•1 pint blueberries
•1 lemon zested and juiced
•2 TBL sugar

In small saucepan add all ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.



Happy Strawberries
•1 qt strawberries, hulled and sliced
•2 TBL sugar
•1-2 oz Triple Sec or orange liquor

Combine all ingredients in bowl and mix.
Let sit for 15 minutes so strawberries can get “happy”



Vanilla Pineapple
•1 fresh pineapple
•2 TBL sugar
•Â½ good vanilla bean (whole bean if purchased from grocery store)
•1 oz light rum

Clean and cut pineapple into small cubes
Place all ingredients into saucepan and simmer over medium heat until pineapple softens.
Remove from heat and let cool. (vanilla will steep in pineapples) Remove ¼ - 1/3 mixture and puree it. Combine the puree with the chunks. Serve over cheesecake.

Amaretto Peaches
•1 can peaches drained and sliced
•2 TBL sugar
•Â½ tsp cinnamon
•1 – 2 oz amaretto

Place all ingredients into saucepan and simmer over medium heat until peaches are soft.
Remove ¼ - 1/3 of sauce and puree it. Mix the 2 together and serve over cheesecake.

Answer 10

Strawberries-and-Cream Cheesecake

Serves 8 to 10
This dessert is proof that cheesecake can be as unexpected as it is delicious. Its surprise comes when intense oven-roasted strawberries are folded into a blend of tangy mascarpone and cream cheese. The mixture is spread over a graham cracker crust and covered with a rich vanilla layer. The result will please on every level.


1 1/2 pounds strawberries, hulled

3 tablespoons light corn syrup

1 1/2 cups finely ground graham crackers (about 4 sheets)

1 cup plus 3 tablespoons sugar

3 tablespoons unsalted butter, melted

1 pound plus 13 ounces cream cheese, room temperature

1/4 teaspoon salt

2 large eggs, room temperature

1 vanilla bean, seeds scraped and reserved

8 3/4 ounces mascarpone cheese, room temperature

1. Preheat oven to 300°. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.

2. Raise oven temperature to 350°. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.

3. Reduce oven temperature to 325°. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)

4. Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.

5. Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).



Note: Roasted strawberries can be mashed and folded into all of the mascarpone-cream cheese mixture, but two contrasting layers make for a prettier presentation. For best results, use an offset spatula to spread small dollops of the plain cheese mixture gently and evenly over the berry base.