Time 1h20m Yield 16 servings. Number Of Ingredients 21 Steps:
Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.
Time 10h45m Yield 12 Number Of Ingredients 12 Steps:
Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes. Preheat oven to 300 degrees F (150 degrees C). Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
Time 11h10m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F (165 degrees C). Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan. Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C). In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream. Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.
Time 1h40m Yield 10-12 serving(s) Number Of Ingredients 16 Steps:
Soften cream cheese to room temperature. Preheat oven to 350 dg. Lightly grease (or spray with Pam) bottom and sides of a 10" springform pan. Mix together ground nuts and graham cracker crumbs. Add 3 T melted butter and mix with fork until crumbly. Press into bottom of springform pan and bake for 5 minutes in preheated oven. Remove and set aside. Place jellyroll pan with sides on bottom rack of oven and fill 1/2 full with warm water. Close door and continue heating. Put cream cheese, eggs, sugar, lemon juice and vanilla in mixing bowl. Beat thoroughly with electric mixer until smooth and pour over crust. Place baking pan on rack above water bath pan. Bake for 50 minutes or until filling is almost set. Remove from oven (do not turn oven off) and let stand for 15 minutes. Blend sour cream, sugar and vanilla with mixer and pour over cake. Bake for an additional 5 minutes. Remove from oven. If cheesecake is slightly jiggly, don’t worry. It will firm up while refrigerated. Refrigerate at least 6 hours (I refrigerate overnight at this point and finish up the next day.). Remove cheesecake from springform pan (running knife around sides to prevent sticking) and put on serving platter. Arrange whole strawberries pointed side up evenly over top of cheesecake. Prepare glaze by mixing water and cornstarch over low heat in saucepan until well mixed, stirring constantly. Add jelly and heat, stirring constantly until jelly mixture melts and thickens. Remove from heat and stir in lemon juice or liqueur. Cool to room temperature. Spoon glaze over all until small amount drips down sides of cake. (Perhaps there may be slightly more glaze than needed, but it can be saved to heat and pour over ice cream another time.). Serve and enjoy! (NOTE: If you wish you could cook the cheesecake in a water bath to avoid cracking a bit on top. I don’t, because the top is covered with the preserves and strawberries so it doesn’t show anyway!).
More about “elegant strawberry cheesecake recipes”
Time 4h30m Yield 14 serving(s) Number Of Ingredients 9 Steps:
In a bowl, toss strawberries with 1/2 cup sugar; set aside. In a mixing bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside. Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice. Place half of the cake in a 4 quart trifle dish or serving bowl. Top with a third of the cream cheese mixture, half of the strawberries and half of the grated chocolate. Repeat layers. Top with remaining cream cheese. Garnish with chocolate curls and strawberries if desired. Cover and refrigerate for at least 4 hours.
