Welcome to our website Strawberry Cheesecake, a web portal dedicated completely to this wonderful dessert. As many of you are already aware, there are literally thousands of strawberry cheesecake recipe variations out there. Our goal is to find and locate the very best recipes, and publish them here on our website for all of our visitors to enjoy. Here you can find delicious recipes for Easy Strawberry Cheesecake, Best Strawberry Cheesecake, Strawberry Cheesecake Pie, Strawberry Cheesecake Bites, Strawberry Swirl Cheesecake, and many others. We also regularly accept user submitted strawberry cheesecake recipes, so please don't hesitate to send us an email if you feel like sharing your dessert secrets with us. Our website editor is also eager and happy to answer question you might have about our website and it's content, so please feel free to drop us a note. We would like to thank you for visiting our website, and hope that you will bookmark our site, as we plan to publish hundreds of more recipes in the very near future. Until next time, have a happy strawberry cheesecake experience.
To begin this recipe, you will first need to take out a mixing bowl. Add into the bowl the real unsalted butter and Keebler graham cracker crumbs, then slide it into the microwave to heat for about fifteen seconds, or until all of the butter completely melts. Stir the buttery graham cracker mixture together until it's nice and even, then press it into a Kaiser springform pan. Moving right along, next take out a second mixing bowl, and add in the eggs, cream cheese, vanilla extract, fresh sour cream, and superfine sugar. Vigorously stir these contents together until a light and fluffy creamy cheesecake batter forms. Next pour the cheesecake batter over the top of the pie crust, then slide the cheesecake into the oven to bake at 300 degrees Fahrenheit or 150 degrees Celsius, for about forty minutes. Once the cheesecake has set, remove it from the oven and let it cool on a rack for ten minutes. Once the cheesecake has cooled, take out a butter knife and evenly spread the strawberry jam on top of the dessert. Finally place sliced strawberries into the jam. The cheesecake is now ready to cut and serve. It goes great with a warm cup of coffee, or a tall glass of cold milk. Thanks for taking the time to read through this recipe. Please don't forget to bookmark our website so that you can visit us again in the very near future.
For the first step in this recipe, you will need to take out a large mixing bowl. Next add in the white sugar, melted butter, and Keebler graham cracker crumbs. Mix these ingredients together until they form an even crust batter, then spread them out on an ungreased springform pan. Moving along, next slide the pan into the refrigerator to chill for half an hour. Next take out a blender and plug it in. Add into the blender the fresh strawberries and cornstarch, and then blend them until smooth. Once done, add these contents into a small saucepan, and bring them to a rolling boil. Let the strawberry mix boil for two minutes. Remove one third cup of the sauce and set it aside, then place the rest of it in the refrigerator to chill. Next take out another mixing bowl, and add in the cream cheese. Whip the cream cheese together until it's light and fluffy. Next stir in the sweetened condensed milk, lemon juice, and eggs. When the cream cheese filling is evenly blended, pour half of it over the graham cracker crust. Using the strawberry sauce you set aside, drop spoonfuls of half of it over the cream cheese layer. Next you will need to gently spoon the remaining cream cheese mixture over the top of the strawberry sauce. Lastly drizzle the remaining strawberry sauce over the second cream cheese layer. Using a knife, slice through the upper layer to swirl the strawberry sauce. You are now ready to bake the cheesecake, so set your oven at 300 degrees Fahrenheit, and slide the cheesecake in to bake for fifty minutes, or until the center of it is nearly set. Once you're done baking it, let it cool on a wire wrack for ten minutes. Make sure to cut around the edge of the pan to loosen the cheesecake, then let it cool for one more hour. Finally place the cheesecake into the refrigerator overnight. Serve it once it's done chilling, using the sweet and yummy leftover strawberry sauce as a garnish.
1 Nine Inch Arrowhead Mills Organic Graham Cracker Crust
3.4 Ounces Of Jell-O Instant Vanilla Pudding Mix
1/4 Cup Of Crushed Toasted Almonds
1 Tablespoon Of C&H White Pure Cane Sugar
8 Ounces Of Kraft Philadelphia Cream Cheese
2 Cups Of Cold 2% Milk
1 Can Of Whipped Cream
Serving Size 8
419 Calories Per Serving
25 Grams Of Fat
Many thanks to Natalie of Coos Bay Oregon for submitting this divine and delicious strawberry cheesecake pie recipe. To get the recipe started you will first need to take out a mixing bowl, and then add in the sliced fresh garden strawberries, crushed toasted almonds, and white pure cane sugar. Mix these ingredients together until they are consistent and even, and then pour them into the graham cracker pie crust. Next take out a second bowl, and add in the eggs, cream cheese, and milk, whipping these ingredients together until they form a light and fluffy cream. Next add in the vanilla pudding mix, and beat the ingredients together using an electric mixture until they are nice and creamy. Pour the pie filling into the pie crust, leveling it off with a flat mixing spoon or butter knife. Cover the pie and then slide it into the refrigerator to chill for two hours, or until the pie is fully set. Serve it with a tall glass of cold milk, or a hot cup of coffee. Garnish the pie with whipped cream. That concludes this wonderful strawberry cheesecake pie recipe. We hope that you will bookmark our website, so that you can return again in the future.
Our web staff would like to thank Sarah from Newberg Oregon for submitting this wonderful dessert idea. The first step in the creation process of this unique and delicious strawberry cheesecake bites recipe, is you will need to take out a medium size mixing bowl. Add in the cream cheese, powdered confectioner's sugar, and lemon juice. Mix these initial ingredients together until they form a light and fluffy cream. Once you are done mixing, set the bowl aside. Next take out a paring knife, and hollow out each of the forty four strawberries, making sure to attain a depth of about three quarters of an inch. Moving along, next you will need to carefully fill each strawberry with the cream cheese batter, setting the finish strawberries on to a baking sheet. Once all of your fresh strawberries have been filled, dip each one of them into the graham cracker crumbs, and then place them back on to the baking sheet. Lastly, slide the baking sheet into the refrigerator to chill overnight. The next day you can serve the strawberry cheesecake bites with a hot cup of coffee, or cold glass of milk. We would like to thank you all for checking out this recipe, please don't forget to browse around our website as we have other equally delicious creations to choose from. We also plan to add many more recipes to our database in the very near future.
Many thanks to Amy from New York city for submitting this strawberry swirl cheesecake recipe. For the first step in the creation process, you will need to preheat your oven to 325 degrees Fahrenheit or 165 degrees Celsius. Next line a baking pan with aluminum tin foil, making sure the end of the foil extends over the sides of the baking pan. Next take out a mixing bowl, and add in the Honey Maid graham cracker crumbs, three tablespoons of white sugar, and all of the butter. Mix these ingredients together until they are even and consistent, then press them into the bottom of the baking pan. Slide the pan into the oven and bake the crust for ten minutes. Next take out another mixing bowl, and add in the remaining white sugar, cream cheese, all purpose baking flour, and vanilla extract. Using an electric mixer, rapidly whip these ingredients together until they form a light and fluffy cream. Next add in the eggs and sour cream gradually, mixing the contents into the cheesecake batter until they disappear. When your batter is nice and creamy, pour it over your baked cheesecake crust. Carefully drop spoonfuls of the seedless strawberry jam over the batter, then cut through the batter several times with a sharp knife to create a marble looking effect. You will now want to bake the cheesecake for forty minutes, until the center of the cheesecake is almost set. Let the dessert cool for ten minutes, then slide it into the refrigerator to chill for at least five hours. Store any leftover strawberry swirl cheesecake in the refrigerator.