strawberry cheesecake

Check out this recipe for the absolute best strawberry cheesecake from Delish.com!

Strawberry Cheesecake

8-oz. blocks cream cheese,

c. sugar

eggs

sour cream

pure vanilla extract

lemon

strawberries,

graham crackers, crushed

tbsp. butter, melted

sugar

kosher salt

strawberry preserves

water (or lemon juice)

Great recipe! I used 8tbs of butter for 15 whole graham crackers because the crust still seemed too dry after 5tbsp. Baked the cheesecake for an hour and it really turned out fantastic. I couldn't do a water bath because my springform dish was too large for my roasting pan so I placed a roasting pan with water on the bottom rack and the cheesecake was on the rack above it. Did the trick just as well. Thanks for the recipe!

Made this twice, baking for under an hour both times and both times it cracked significantly while cooling. Flavor is good though

II love this recipe. I have already done it 4 times and I have been perfecting it. I made two for Mother's Day and I will give them in some nice Party City cake boxes as a gift. As for the doubts of other reviews, I will tell you in relation to the time of cooling in the oven, that when I left it in the oven for an hour with the open door, the cheesecake that had been baked perfect, in fact cracked after leaving it in the oven.  I cooled these last ones on the stove top and they didn't cracked. The other question regarding the number of crackers, I used one of the packages that comes in the box of Honey Maid graham crackers and it was the exact amount for the crust. This cheesecake is really delicious!!!

Turned out really well, just not sure how to get my sides cleaner. I will be using this recipe again.

1. Lack of clarity. I had to refer to other recipes to see if I was doing it right. 

2. "Cool in oven" resulted it what originally looked almost perfect to the burnt dry mess you see.

3. Texture was leathery. 

4. I learned a lot of what not to do by following this recipe.

Cake came out phenomenal! Wonderful recipe

First time making a cheesecake, it cake out so perfect. Thank you!

Are you supposed to add the preserve glaze right away off the stove? I'm going to anyways. Hopefully this turns out well!

The video says the glaze has water in it but the recipe only says lemon juice. I put a little bit of both in mine 2 be safe. Its DELICIOUS. My family enjoyed it

Came out AMAZING..... I strawberries...blueberries and raspberries...i did NOT use the lemon zest...i didn't have..lol but still MY GOODNESS I SHOCKED MYSELF. Made this for boyfriend's 1st birthday i celebrated with him...and he LOVED IT. people didn't believe i made it...because i bought the golden cardboard plate lol....

No mater what I top it with, this is my go-to recipe for cheese cake!

I thought it was strange to let the cheesecake "cool in the oven" but did it anyway.  I wish I had not followed that directive.  What started out looking yummy when it had cooked an hour and 10 min turned out to be an overcooked dark brown mess after remaining in the oven when the oven was turned off.  I searched the comments for a rebuttal to the cooling in the oven, but couldn't find one so I ended up doing it.  It probably would have been a great recipe without that part.  Sorry I am out that time and money as now I have to throw it away.

https://streaming.hearstdigitalstudios.com/manual_upload/591b139ce694aa1dace90e93/mp4/Strawberry_Cheesecake_YOUTUBE_1494946734_4000_hd_v3.mp4

Our favorite recipe for the most classic of all cheesecakes.

Give your dessert game an upgrade with this easy recipe for cheesecakeadillas from Delish.com.

Cheesecakeadilla

block cream cheese, softened

flour tortillas

butter

cinnamon sugar

strawberries

Melted chocolate, for drizzling

Made this with Greek Yogurt, Lemon Extract, and Raspberries.  Low carb, low fat, and absolutley delicious!!!

https://streaming.hearstdigitalstudios.com/7576b192-aa88-49c0-8828-07de7363f36d/video_rover_16x9_1080p_hd_1562881545_77381.mp4

You've never seen cheesecake like this before!

Cheesecake + Quesadilla = Our Newest Dessert Of Choice

A low fat cheesecake swirled with strawberry jam on a graham cracker crust, a perfect easy-to-impress, decadent treat for any occasion.

Strawberry Swirl Cheesecake

cooking spray

graham cracker crumbs

reduced fat cream cheese (softened)

vanilla Greek yogurt (I used Chobani)

lemon juice

tsp vanilla extract

tbsp all purpose flour

strawberry jam (I used sugar free)

Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.

Stir jam until smooth. Drop by small spoonfuls over surface of filling.

Using a knife, swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature.

Chill a few hours in the refrigerator.

No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home.  Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!

No Bake Cheesecake

graham cracker (crushed)

brown sugar

butter (melted)

cream cheese (softened)

vanilla

heavy whipping cream

Strawberry Sauce

In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated.  In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides.  Place in the refrigerator.

In a large bowl combine the cream cheese, lemon juice, vanilla and sugar.  Beat until smooth and creamy.  Add in the heavy whipping cream and continue to beat until stiff peaks form.

Spread filling evenly along the crust.  Chill for 3 hours or overnight and serve with strawberry topping if desired.

This luscious New York Cheesecake stands tall with a seasonal berry topping; its graham sides are beautifully bronzed and the bottom is perfectly tender-crusted. 

A traditional cheesecake requires a water bath to cook; but baths are a messy business. The dangerous and tedious business of a water bath is unnecessary for this recipe. You simply put the uncooked cheesecake into a hot oven until it puffs up, and then lower the temperature almost all the way. It works every time and results in the silkiest, smoothest strawberry cheesecake without the traditional waterbacth method. The results speak for themselves.

strawberry jam (recipe follows)

Tablespoons unsalted butter, melted

½ tsp teaspoon pure vanilla extract

fine-grain sea salt

lb / 910 g cream cheese,

Tablespoons all-purpose flour

lemon zest

orange zest

eggs egg

vanilla extract

https://mediavine-res.cloudinary.com/video/upload/qgwjbp5dqkeins4ldw4r.mp4

An easy and delicious New York Strawberry Cheesecake recipe that doesn't require a water bath. Who knew Strawberry Cheesecake could be this easy?

New York Strawberry Cheesecake Recipe

Here's what you need: egg whites, granulated sugar, powdered sugar, superfine almond flour, red food coloring, cream cheese, powdered sugar, milk, strawberry jam

Strawberry Cheesecake Macarons Recipe by Tasty

almond flour

red food coloring

oz cream cheese, softened

milk

strawberry jam

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add the sugar until stiff peaks form. 

Sift the powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Once the batter reaches a lava-like consistency, transfer half to another bowl and add the food coloring. Mix until just combined. Do not overmix!

Working quickly, put the white and pink batters into separate small zip-top bags. Cut a corner off of each bag and squeeze the 2 batters evenly into a larger gallon-size bag or piping bag to create a multicolor effect.

Line a baking sheet with parchment paper. (Tip: use a little batter to “glue” down the edges of the parchment paper so it stays put). In a circular motion, pipe 1½-inch (4-cm) dollops onto the baking sheet. Lift the baking sheet and gently tap on the counter to settle the batter. Let the cookies rest for 1 hour, until they are no longer wet to the touch and a skin forms on top.

Make the filling by mixing the cream cheese, powdered sugar, and milk in a medium bowl until smooth. Transfer to a piping bag and set aside until ready to fill the cookies.

When the cookies are dry to the touch, bake for 13-15 minutes, until they have risen. Let them cool for 10 minutes. To fill, pipe a circle of the cream cheese mixture around the edge of 1 cookie and place a small dollop of jam in the center. Sandwich with another cookie. Macarons are best kept refrigerated until serving.

https://vid.tasty.co/output/32345/mp4_640x640/1495141727

Don't be haunted by too-tempting leftovers. Make just enough cheesecake for two. With a jumbo muffin tin and scaled-down ingredients, it's possible!

Cheesecake for Two

Cooking spray

graham crackers

unsalted butter, melted

cream cheese, softened

all-purpose flour

salt

FNK CHEESECAKE FOR TWO Food Network Kitchen Food Network Graham Crackers, Unsalted Butter, Sugar, Cream Cheese, Sour Cream, Egg, Allpurpose Flour, Lemon Zest, Vanilla Extract, Strawberries, Strawberry Jam

For the crust: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Line 2 cups of a jumbo muffin tin with liners, and coat with cooking spray.

Pulse the graham crackers, butter and sugar in a food processor until fine and crumbly (the mixture should hold together when squeezed). Divide the mixture evenly between the 2 liners, and press it into the bottoms and about 1/4 inch up the sides with your fingers. Bake until the crusts are slightly golden, about 8 minutes. Let cool completely.

For the filling: Wipe out the food processor. Process the cream cheese, sour cream, sugar, egg, flour, lemon zest, vanilla and salt until smooth. Divide the batter between the 2 liners. Fill all the empty muffin cups about halfway with water. Bake the cheesecakes until they are just set in the center and just barely jiggle, 25 to 30 minutes. Let cool to room temperature in the tin on a cooling rack.

Pop the cheesecakes out of the tin with the help of a large spoon, and refrigerate loosely covered until chilled, 4 hours up to overnight. Before serving, stir the strawberries and jam together, and top the cheesecakes with the mixture, dividing evenly.

Made Strawberry cheesecake for two.  It was tasty!  Will make recipe again.

The best way to serve these classic mini cheesecakes is with chocolate covered strawberries on top! Check out this recipe for light and airy mini cheesecakes with a graham cracker crust - they’re a delightful twist on the typical dense and creamy cheesecake!

Chocolate Covered Strawberry Mini Cheesecakes

TB unsalted butter, melted

cream cheese, room temperature

eggs,

tsp salt

granulated sugar

chocolate melting wafers

heavy cream

In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a 12 cup muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.

Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.

In a large bowl or the bowl of a stand mixer, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.

In a small bowl using a whisk or hand mixer, beat the egg whites until frothy and doubled in size.

Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full. You may have a little bit of leftover mixture, which you can use with the extra graham cracker crumbs to make a bakers dozen or discard.

Bake for 20 minutes. Let rest at room temperature for 20 minutes until the filling returns to its normal shape. Don&#8217;t worry about cracks in the surface, as you&#8217;ll be covering them with chocolate.

Chill for a minimum of 2 hours before topping.

Using a double boiler, gently melt your chocolate, stirring occasionally to combine. (Alternatively, microwave in 30 second intervals, stirring each time)

At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.

With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. (Gently press melted chocolate over the edges to get the dripping effect above) Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake. Keep chilled until ready to serve.

Hard Shell Topping

Heat the heavy cream and vanilla in a saucepan until it starts to steam. Add the chocolate shavings and let sit for a minute to melt. Stir gently until just combined. Over-mixing may cause the chocolate to seize.

Pour spoonfuls of the ganache on top of each cheesecake and gently press over the edges to get the dripping effect. Dip each strawberry in the ganache and gently twirl off any excess, then place one on top of each mini cheesecake. Keep chilled until ready to serve.

Ganache Topping

These are lovely. I think that the chocolate covered strawberry on top makes them look sensational. And thanks for your cheesecake baking tips.

I made these for my great-nephew's open house and everyone raved about how good they were. 
I am going to make them for our family reunion in August also.
Thank you for such a great recipe.

This dessert is probably the second best I've ever made. I made it with the dipping chocolate and was not disappointed in the least. Thanks for sharing this recipe.

Well, now I'm just wondering what the first best is! LOL

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541775915/jb5tdwigsw0z8rylleij.mp4

These are the reader favorite recipes on awayfromthebox.com. It shows you what terms to search for on the site to find the top recipes, such as tex mex queso, chocolate covered strawberry cheesecakes, instant pot mashed potatoes and more!

Reader Favorites from Away from the Box

This pink strawberry baked oatmeal is blended and baked to a cake-like consistency with an optional hidden cheesecake center! All you need is just 7 ingredients and under 30 minutes for this, gluten-free, refined-sugar-free, and optionally dairy-free strawberry oatmeal!

Strawberry Cheesecake Baked Oatmeal

oats

strawberries (fresh

milk of choice

maple syrup

tsp baking powder

Tbsp cream cheese (use dairy-free

Preheat the oven to 355ºF/180ºC. For the instructions on how to make this in a microwave, read past the oven method.

Add the oats to your food processor and blend into a floury consistency. If you&#039;re using oat flour then skip this step.

Add all of the remaining ingredients apart from the cream cheese to the food processor and process until smooth and well combined. Taste and adjust the sweetener if preferred.

Pour the strawberry oatmeal into a heat-proof bowl or ramekin and then spoon the cream cheese into the center, gently pressing it down so it's hidden in the center of the oatmeal.

Bake the strawberry cheesecake oatmeal at 355ºF/180ºC for around 15 minutes - it&#039;s okay if the oatmeal is slightly gooey still. Feel free to increase the time by 2-3 minutes for drier results.

You can then serve the oatmeal immediately or top with more sliced strawberries and optionally a little coconut whipped cream or white chocolate drizzle.

Make sure to use a heat-proof, microwave-safe dish with higher sides for when the oatmeal puffs up.Heat for between 1:30-3:00 minutes on full power until it&#039;s baked through - this will depend on your microwave power so start at 1:30 minutes, check, and increase in 15-20 second spurts.

To Make In The Microwave:

Store: for the best results, this strawberry cheesecake baked oatmeal is best consumed when warm, fresh from the oven. However, any leftovers can be stored covered in the refrigerator for 2-3 days (potentially longer, but I haven&#039;t checked).To freeze: wrap the strawberry baked oatmeal well and store for up to 1 month. Allow it to thaw in the refrigerator overnight before reheating.To reheat: you can reheat the strawberry baked oatmeal in the oven or microwave until warmed through. I suggest 45-60 seconds on high power in the microwave, increasing if needed or 10-15 minutes in the oven.

How To Store

This Strawberry Cheesecake&nbsp;features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce.&nbsp;

(200 g) graham cracker crumbs, about 2 sleeves

(50 grams) granulated sugar

(904 g) cream cheese, room temperature

(266 g) granulated sugar

(227 g) sour cream, room temperature

eggs, room temperature, lightly beaten

(400 g) whole strawberries, diced

cornstarch

(200 g) granulated sugar

(334 g) finely chopped strawberries

Move the oven rack to the lower third...

Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. 

Combine the graham cracker crumbs, sugar, and melted...

Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Reduce the oven temperature to 300ºF. 

In a large mixing bowl beat the cream...

In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 

Add the sugar and sour cream, beat until...

Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth. 

Using a silicone spatula, gently stir in the...

Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.

Fill a roasting pan with a few inches...

Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 

Bake for 1 hour, OR until the edges...

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly.  Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. 

Remove the cheesecake from the water bath and...

Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool at room temperature for about 1 1/2 hours. Meanwhile, make the sauce. Alternatively, you can refrigerate the cheesecake for at least 4 hours or overnight after it has cooled and make the sauce about 1 hour before serving. Top the chilled cheesecake with the sauce or top individual slices when ready to serve.

Add the diced strawberries and cornstarch to the...

Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.

Cook over medium heat, stirring constantly until thickened,...

Cook over medium heat, stirring constantly until thickened, about 15 minutes.

Remove from heat and stir in the vanilla,...

Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.

Spread the topping evenly over the cheesecake and...

Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.

Remove the sides of the pan just before...

Remove the sides of the pan just before serving.

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