how do you make a strawberry cheesecake???

Question

I have to make one for my sisters wedding , I haven't got a clue. please help me I need to know how!!!

Answer 1

Depends, do you want strawberries IN the cake or just as a topping to a regular cheesecake? Does she want a thick hearty NY style or the softer, creamier version? I would be glad to help you - I've been making a LOT of cheesecakes lately.

Answer 2

STRAWBERRY MARBLED CHEESECAKE

Crust:

1/4 cup butter, melted
1 cup graham cracker crumbs
3 tablespoons sugar

Cheesecake:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
10 ounces frozen strawberries (thawed), in syrup
1 1/2 teaspoons cornstarch

Puree strawberries and cornstarch in blender. Heat in a saucepan over medium heat until thickened, then cool. Combine melted butter, graham cracker crumbs and sugar; press onto bottom of 9-inch springform pan.

Bake at 350 F. for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour half of the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into the pan then add the remaining strawberry mixture by spoonfuls. Swirl the mixture with a knife until it resembles a marbled effect. Bake at 300 F. for 50-60 minutes or until set. Allow cheesecake to cool then remove from rim of pan. Chill overnight before serving.

Serving Size: 12

Answer 3

Can you make a regular cheesecake? If so you make that and take out about 3/4 cup of the batter and mix in about 12 cup of strawberry preserves or puree into it. After pouring the original batter into the springform pan you then will take spoon fulls of the strawberry batter and put them on several parts of the top of the cake then take a butter knife and make pretty swirley patterns on the top of the cake. Bake as usual.

Answer 4

INGREDIENTS
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water
DIRECTIONS
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 mixing 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 reserved 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 300 degrees F for 45-50 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 fridge.


hope this helps

Merry Xmas

Answer 5

Strawberry Cheesecake
SUBMITTED BY: Luverene Dove


"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!"

Original recipe yield:
12 servings

PREP TIME 1 Hr
COOK TIME 45 Min
READY IN 1 Hr 45 Min
PHOTO BY: Queenluan US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water
DIRECTIONS
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 mixing 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 reserved 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 300 degrees F for 45-50 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.

Answer 6

Same as a regular cheesecake only with strawberries

Answer 7

1/2 cup HONEY MAID Cracker Crumbs

1 cup sugar, divided

2 Tbsp. butter or margarine, melted

1 container (24 oz.) 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 8

I usually like stuff homemade,but with cheesecake,the no bake cheesecake tastes so much like when I've tried to make it that I usually stick with that.Much easier and the result is the same.

Answer 9

I hate reading intro lines like this one when I am stuck at work and hungry! Ahhhh! Now I want cheescake!

Answer 10

gets some strawberrys
mash them up
throw in some cheese
no preference
add some flow
some eggs
chuck in oven
watch your beautiful work!