how can i make??

Question

okay i dont really know how to bake but i want to know how make strawberry cheese cake.can anyone please help me.someone give me a receipe or tell me how to make it.tTHANKS

Answer 1

Hi !!
Here are a few of my great tasting & easy Cheesecake recipes for you to try:

Easy No Bake Strawberry Cheesecake

Ingredients:
Ready made graham cracker crust
16 ounce package of cream cheese
1 cup powdered sugar
1 package Dream Whip (powdered whipped cream mix)
1 1/2 cups cold milk
1 teaspoon vanilla

Instructions:
Prepare whipped cream mix with 1 1/2 cups milk.

Blend in softened cream cheese, powdered sugar and vanilla.

Pour into graham cracker crust. Chill in refrigerator for at least 4 hours.

Garnish top with strawberry pie filling (from a can) & top with sliced fresh strawberries.
Serves 6

-----------AND...

Mini Cheesecake Recipe

Ingredients:

4 (eight ounce) packages of cream cheese, softened
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
36 vanilla wafers
Fresh strawberries for garnish & a can of your favorite pie filling

Instructions:

Preheat oven to 350 degrees F.

Line 36 muffin pan cups with paper liners.

Beat cream cheese in a medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Place a vanilla wafer in each paper lined muffin cup. Spoon cream cheese mixture over wafers, filling lined muffin cups almost full. Bake for 15 minutes. Leave in muffin pans and chill 8 hours.

To serve, top each with a whole or sliced strawberry & 1 tablespoon of your favorite pie filling.

Makes 36 servings

--------AND, LASTLY...


Chocolate Strawberry Cheesecake

Ingredients:

1 1/2 cups finely crushed graham crackers
1/4 cup sifted powdered sugar
1/3 cup melted butter or margarine
2 cups fresh or frozen strawberries
1/2 cup sugar
3 8-ounce packages of cream cheese
1 can (14 ounces) sweetened condensed milk
4 eggs
1 teaspoon vanilla
1 cup chocolate chips, melted and cooled

Instructions:

In a bowl, combine crushed graham crackers and powdered sugar. Blend in melted margarine. Press into the bottom of a 9" springform pan.

In another bowl, combine the strawberries with 1/2 cup of granulated sugar; set aside.

For the filling: Using an electric mixer, beat the cream cheese with the condensed milk until combined. Add vanilla and eggs. Divide this mixture in half. Add the melted chocolate to one half of the mixture. Pour this (the chocolate batter) into the crust lined pan. Add the strawberry and sugar mixture to the remaining batter. Spoon over the chocolate filling.

Bake at 350 degrees for 50-60 minutes. Remove from oven and cool for half an hour. Remove sides of the pan. Cover and refrigerate for at least 4 hours before serving.

Garnish with strawberry halves.

Serves 16.

Answer 2

Kraftfoods.com has some easy recipes with instructional video online.

Answer 3

Go to epicurious.com for recipes.

Answer 4

I think you want a plain (New York) cheesecake with strawberry topping...?

As you are a non-baker, I recommend starting with something a little less grandiose, but here's how to do it. You could always get a plain cheesecake at the bakery, and top with the strawberry topping.

Cheesecake:

Graham Cracker Crust:
* 1 cup (4 ounces) graham cracker crumbs
* 1 tablespoon sugar
* 5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan

Cheesecake Filling:
* 2 1/2 pounds cream cheese, cut into rough 1-inch chunks and left to stand at room temperature for 30 minutes
* 1/8 teaspoon salt
* 1 1/2 cups (10 1/2 ounces) sugar
* 1/3 cup (2 1/2 ounces) sour cream
* 2 teaspoons juice from 1 lemon
* 2 teaspoons vanilla extract
* 2 large egg yolks plus 6 large whole eggs

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, making sure to leave enough to brush pan in step 3. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
2. For the cheesecake filling: Increase oven temperature to 500 degrees. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
3. Brush sides of springform pan with remaining melted butter. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes; without opening oven door, reduce oven temperature to 200 degrees and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150 degrees, about 1 1/2 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
4. To unmold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.


Fresh Strawberry Topping

* 2 pounds strawberries, cleaned, hulled, and cut lengthwise into 1/4- to 1/8-inch slices
* 1/2 cup sugar
* Pinch salt
* 1 cup (about 11 ounces) strawberry jam
* 2 tablespoons juice from 1 lemon

1. Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine.
2. Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.