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How To make Strawberry Glazed Cream Cheese Cake
CRUST:
3/4 c Coarsely grd walnuts(3oz)
3/4 c Finely chopped graham crack
3 tb Melted unsalted butter
FILLING:
4 pk (8oz) cream cheese room temp
4 Eggs
1 1/4 c Sugar
1 tb Fresh lemon juice
2 ts Vanilla
TOPPING:
2 c Sour cream
1/2 c Sugar
1 ts Vanilla
StrAWBERRY GLAZE:
1 qt Medium strawberries
12 oz Jar red raspberry jelly
1 tb Cornstarch
1/4 c Cointreau
1/4 c Water
Position rack in center of oven and preheat to 350 deg. Lightly butter 9 or 10 inch springform pan. FOR CRUST: Combine walnuts, graham crackers crumbs
and butter. Press compactly onto bottom of pan. FOR FILLING: Beat cream cheese in large bowl of electric mixer until smooth. Add eggs, sugar, lemon juice and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip out. Bake 10 inch cake 40 to 45 minutes or 9 inch cake 50 to 55 minutes. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.)Remove from oven and let stand at room temperature 15 minutes. Retain oven temperature at 350 deg. FOR TOPPING: Combine sour cream, sugar and vanilla and blend well. Cover and refrigerate. When cake has finished baking, spoon topping over, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours or preferably 2 to 3 days. FOR GLAZE: Several hours before serving, wash and hull berries and
let dry completely on paper towels. Combine a little jelly with cornstarch in saucepan and mix well. Add remaining jelly, Cointreau and water and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Cool to lukewarm, stirring occasionally. Using knife, loosen cake from pan; remove springform. Arrange berries pointed end up over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Return to refrigerator until the glaze is set. Source: Dallas Jr. League Cookbook Posted by Ken Strei
How To make Strawberry Glazed Cream Cheese Cake's Videos
Recipe For The Best Cheesecake Ever‼️
Crust:
1 1/2 cups graham cracker crumbs
2 tbsp sugar
1/3 cup of melted butter
Filling:
4 packages of cream cheese, 8 oz packs
1 1/2 tsp pure vanilla extract
2 tsp lemon juice
1 cup of sugar
3 eggs
Topping:
Strawberry Pie Filling (optional)
Bake on 300 degrees for about 55 mins.
Turn the oven off and let the cheesecake sit inside with the oven door half way open for about 30 more minutes.
Let cake cool for at least 6 hours but for BEST RESULTS refrigerate over night.
Add topping of choice.
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The Best No-Bake Cheesecake Recipe with Strawberry Topping
Learn how to make this easy no-bake cheesecake dessert recipe. This refreshing cheesecake recipe is NO-BAKE, from the homemade crust to the velvety whipped filling and fresh strawberries.
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Ingredients for Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (from 12 whole crackers)
1 Tbsp granulated sugar
8 Tbsp unsalted butter (1 stick)
Ingredients for No-Bake Cheesecake:
8 oz cream cheese package, room temperature
2/3 cup granulated sugar
1 1/4 cups heavy whipping cream, chilled
12 oz mascarpone cheese, chilled
2 Tbsp lemon juice added 1 Tbsp at a time
Strawberry Cheesecake Topping:
8 oz Fresh Thin-Sliced Strawberries
1 Strawberry Sauce Recipe, strained and chilled
Fresh basil leaves for garnish, optional
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No-Bake Strawberry cheesecake Recipe | How to Make Strawberry cheesecake
No-Bake Strawberry cheesecake - an easy and beautiful dessert recipe that you don't need to bake at all. Follow this recipe to learn how to make homemade strawberry cheesecake.
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RECIPE:
Ingredients:
For the base:
400g (14.1oz) biscuits/ graham cracker
2/3 cup (150g) butter, melted
For the filling:
300grams (10.5oz) strawberries
600g (21.1oz) cream cheese (room temperature)
2 cups + 1tbsp (500ml) heavy cream
1.25 cups (150g) powdered sugar
1 teaspoon vanilla extract
18 grams gelatin powder
90ml cold water
For the topping:
300g (10.5oz) strawberries
3 tablespoons (37g) sugar
10 grams gelatin powder + 50ml cold water
100ml water
Directions:
1. To make the crust: In a food processor, process biscuits until fine. add melted butter and process again until combined. Press onto bottom of 24cm/9-inch springform pan. Refrigerate while preparing filling.
2. To make the filling: Whisk together the gelatin and the cold water in a small bowl, set it aside to let the gelatin absorb the water.
3. In a bowl of stand mixer place the cream cheese, powdered sugar and vanilla extract. beat until smooth. Gradually add heavy cream and beat until incorporated.
*Note: In the video I'm using flat beater to beat the cheese mixture. it's better to use a balloon whisk for better results.
4. Melt the gelatin in the microwave for 15 seconds. Pour the gelatin to the cheese mixture. Beat until incorporated and starts to thicken.
5. Cut the strawberries in half and arrange them around the edges of the pan. Try to use similar size strawberries. Pour the filling into the pan. Place in the freezer while making the topping.
6. To make the topping: in a small bowl whisk gelatin and cold water. Set aside for 5-10 minutes. In small saucepan place strawberries, sugar and water. Cook over medium-high heat until the sugar is dissolves and simmer for 5 minutes. Puree the strawberries with a hand blender until very smooth (to get darker red color add few drops of red food coloring). Let cool 5 minutes and add the gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
7. Refrigerate the cake overnight.
Kitchen Equipment:
9-Inch Spring Form Pan:
Cake stand:
Food Processor:
Camera Gear:
Canon EOS 80D:
Sigma 17-50mm f/2.8 Lens:
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Strawberry Puree
Strawberry puree Ingredients ????
- 16 oz (453g) fresh or frozen strawberries
- 1/2 cup (50g) white granulated sugar (or brown)
- 1 tsp lemon juice (optional)*
*Lemon juice adds additional acid to the strawberry puree, which aids in flavor as well as maintaining a red color.
For full written instructions as well as tips for using puree in you cakes and desserts:
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Strawberry Cheesecake Recipe
This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce.
See the blog post and printable recipe:
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Strawberry Cheesecake Pound Cake | Vanilla Creamcheese Glaze | Take 2???????? | #PoundCakeQueen????
Today we're making a Strawberry Cheesecake Pound Cake with a Vanilla Cream Cheese Glaze.
#PoundCakeQueen???? #StrawberryCheesecake
STEP BY STEP INSTRUCTIONS ARE PROVIDED IN THE VIDEO.
INGREDIENTS I USED:
Start in oven preheated to 325 degrees for 1 hour 10-15 mins
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Swans Cake Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Milk (Room Temperature)
1 Small box Cheesecake Jello Pudding
1 Small box Strawberry Jello
1 Tablespoon Strawberry Extract
2 Teaspoons Vanilla Extract
FOR VANILLA CREAM CHEESE GLAZE I USED:
Powdered Sugar
Cream Cheese
Butter
Milk
Vanilla Extract
Cream Bouquet (Optional)
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