↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the crust:
1 3/4 cups graham crackers
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
For the cheesecake:
4 (8-ounce) packages cream cheese, at room temperature
11/3 cups (9.67 ounces) sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 tablespoons cream
1 cup strawberry puree, divided
For the crust: Spray the bottom of a springform pan with nonstick spray. Either grind the graham crackers with a food processor or place them in a ziptop bag and crush with a rolling pin. Add the sugar, salt, and butter to the crumbs and stir until evenly mixed. Press the crumbs into an even layer covering the bottom of the prepared pan. Put the pan in the freezer for 30 minutes.
Meanwhile, heat the oven to 350 degrees. Bake the crust for 10 minutes, or until fragrant. Let cool on a wire rack, then wrap the bottom of the pan in foil. Reduce the oven temperature to 325 degrees. Bring a pot of water to a boil.
For the cheesecake: With a mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese at medium-low speed until smooth. Add the sugar and salt; continue mixing for about 2 minutes, until the mixture is light and creamy. Add the vanilla, then the eggs one a time, mixing just until each one is incorporated. Mix in the cream and 1/2 cup of the strawberry puree.
Pour the batter onto the cooled crust. Spoon the remaining strawberry puree over the batter and use a butter knife to gently swirl it. Place the wrapped springform pan into roasting pan; pour the hot water into the roasting pan.
Bake the cheesecake for 1 hour and 30 minutes. Turn off the oven’s heat and prop the oven door open with a wooden spoon; let the cheesecake set in the water bath for another hour. Remove the cheesecake from the hot water and let it come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours.
view more member recipes
STRAWBERRY CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the crust:
1 3/4 cups graham crackers
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted
For the cheesecake:
4 (8-ounce) packages cream cheese, at room temperature
11/3 cups (9.67 ounces) sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 tablespoons cream
1 cup strawberry puree, divided
For the crust: Spray the bottom of a springform pan with nonstick spray. Either grind the graham crackers with a food processor or place them in a ziptop bag and crush with a rolling pin. Add the sugar, salt, and butter to the crumbs and stir until evenly mixed. Press the crumbs into an even layer covering the bottom of the prepared pan. Put the pan in the freezer for 30 minutes.
Meanwhile, heat the oven to 350 degrees. Bake the crust for 10 minutes, or until fragrant. Let cool on a wire rack, then wrap the bottom of the pan in foil. Reduce the oven temperature to 325 degrees. Bring a pot of water to a boil.
For the cheesecake: With a mixer fitted with the paddle attachment (or with a hand mixer), beat the cream cheese at medium-low speed until smooth. Add the sugar and salt; continue mixing for about 2 minutes, until the mixture is light and creamy. Add the vanilla, then the eggs one a time, mixing just until each one is incorporated. Mix in the cream and 1/2 cup of the strawberry puree.
Pour the batter onto the cooled crust. Spoon the remaining strawberry puree over the batter and use a butter knife to gently swirl it. Place the wrapped springform pan into roasting pan; pour the hot water into the roasting pan.
Bake the cheesecake for 1 hour and 30 minutes. Turn off the oven’s heat and prop the oven door open with a wooden spoon; let the cheesecake set in the water bath for another hour. Remove the cheesecake from the hot water and let it come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Strawberry Cheesecake Dip
by sgre52160
Serves: 2 cups 2 cups strawberries, chopped 1/2 cup heavy whipping cream 1 cup + 1 teaspoon powdered sugar 8 ounces cream cheese, softened Graham crackers, for dipping In a blender, pure
by sgre52160
Serves: 2 cups 2 cups strawberries, chopped 1/2 cup heavy whipping cream 1 cup + 1 teaspoon powdered sugar 8 ounces cream cheese, softened Graham crackers, for dipping In a blender, pure
Strawberry Cheesecake
by sgre52160
16 graham cracker squares (approximately 1 1/4 cups chopped) 1/4 cup butter, melted 1/4 cup packed brown sugar 1 (24 pieces) package soft ladyfingers 1 quart fresh strawberries, rinsed and patted
by sgre52160
16 graham cracker squares (approximately 1 1/4 cups chopped) 1/4 cup butter, melted 1/4 cup packed brown sugar 1 (24 pieces) package soft ladyfingers 1 quart fresh strawberries, rinsed and patted
Strawberry Cheesecake Pie
by sgre52160
4 oz cream cheese, softened 1/4 cup sugar 1/2 cup sour cream 1 tsp vanilla extract 1-3/4 cups whipped topping 1 cup strawberry glaze 1 (9 inch) graham cracker crust 2 pints fresh strawberries,
by sgre52160
4 oz cream cheese, softened 1/4 cup sugar 1/2 cup sour cream 1 tsp vanilla extract 1-3/4 cups whipped topping 1 cup strawberry glaze 1 (9 inch) graham cracker crust 2 pints fresh strawberries,
Strawberry-cheesecake Pie
by sgre52160
1 cup chocolate chips 1/4 cup oil strawberries 2 commercial graham cracker crusts Cheesecake: 32 oz plain lowfat yogurt (drain 24 hrs) 1 3/4 tablespoons arrowroot powder 2 egg w
by sgre52160
1 cup chocolate chips 1/4 cup oil strawberries 2 commercial graham cracker crusts Cheesecake: 32 oz plain lowfat yogurt (drain 24 hrs) 1 3/4 tablespoons arrowroot powder 2 egg w
Strawberry Cheesecake Shortcake
by sgre52160
About 15 Twinkies 8 oz block of cream cheese, slightly softened 7 oz (half of a 14 oz can) sweetened condensed milk 1 tsp almond extract 1 tsp lemon extract 16 oz Cool Whip (thawed), divided
by sgre52160
About 15 Twinkies 8 oz block of cream cheese, slightly softened 7 oz (half of a 14 oz can) sweetened condensed milk 1 tsp almond extract 1 tsp lemon extract 16 oz Cool Whip (thawed), divided
view more member recipes
related CDKitchen recipes
Strawberry Cheesecake Salad
Flourless Strawberry Cheesecake
Chocolate Strawberry Cheesecake
Strawberry Cheesecake Pudding