Strawberry Cheesecake from scratch?

Question

My Mom's friend gave her a homemade strawberry cheesecake from scratch and she really liked it....I would like to make her one so does anyone know a really good recipe?

Thanx so much!
Haley

Answer 1

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted

Filling
19 ounces cream cheese, softened
1 cup sugar
2 teaspoons lemons, rind of, grated
1/4 teaspoon vanilla
3 eggs

Glaze
1 cup strawberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water


Pre-heat oven to 350 degrees Crust: stir together graham cracker crumbs and sugar.
Mix in butter thoroughly and press into a 9" springform pan.
Bake 10 minutes.
Cool Reduce oven temperature to 300 degrees Filling: beat cream cheese in large mixing bowl.
Gradually add sugar, beating until fluffy.
Add lemon peel and vanilla Beat in eggs one at a time. Pour into shell.
Bake 1 hour or until center is firm.
Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.
Glaze: blend sugar and cornstarch together in a small saucepan.
Stir in water and strawberries.
Cook, stirring constantly, until the mixture thickens and boils.
Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Answer 2

Hi Haley,

Try this one. I love it and use it all the time. It is from Tyler Florence's show on the food network.

The Ultimate Cheesecake

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

** I have also used a cup of slivered walnuts to add a nice twist**

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream (you can also use ricotta cheese instead of sour cream)
1 lemon, zested
1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

For the Crust:
Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:
1 pint blueberries ( use fresh strawberries, or frozen mixed berries)
1 lemon, zested and juiced
2 tablespoons sugar

In a small saucepan add all the 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.

Yield: 6 servings

Answer 3

I LOVE CHEESECAKE!! Great choice :). Well here is everything you need to know :) enjoy the deliciousness. 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 INSTRUCTIONS: 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. Enjoy^^

Answer 4

It is so lovely you want to make cheesecake for mom,Hear this go to book store and see what you can find in the recipe book section they have all kinds of recipe books there.