Strawberry Cheesecake Recipes; Baked or No Bake

Other than the plain basic recipes, strawberry cheesecake recipes were my first experience with blending of flavors. Strawberries and cheesecake; what a combination! The strawberry swirl cheesecake is just as delicious.

I cannot believe that there is one soul who does not love strawberries. When I was little my dad had about five acres in strawberries. All my siblings had to go out to pick the berries in the spring.

While many of my siblings were complaining about the task I just could not wait. Of course, I was too little to work but not too little to eat the berries. Back then we never used the chemicals to fertilize or for the bugs so we didn’t have to worry too much about eating them right from the plants. Fresh sun warmed strawberries are simply delicious.

The first form of the strawberry cheesecake recipes was a basic plain (but delicious) cheesecake topped with fresh sliced strawberries. When I ate this, I thought how can it get any better. The next time I ate it my sister added a little sugar to the berries and left them set before serving on the cheesecake. Well with the sweetened berries and a little of the strawberry juice, it just got better. People started cooking the berries with sugar and a little cornstarch to thicken. This is really good over plain cheesecake. Today we have many versions of the strawberry cheesecake recipe and some are even easy to make; some with the berries on top and some with the berries in the dessert. I have never tasted any which I did not like. It truly is a great combination!

RECIPE FOR STRAWBERRY CHEESECAKE

This recipe was given to me years ago. It is one of the strawberry cheesecake recipes coming from Disney. I was told it is from Land Grille Room at Epcot (I am not sure if it is still there). First prepare the cake and then the topping.

• 10 Ounce pound cake
• 3 Packages (8 ounces each) softened cream cheese
• 1 Package (3 ounces) softened cream cheese
• ¾ Cup sugar
• 1/8 Teaspoon lemon extract
• 1/8 Teaspoon orange extract
• 1 ½ Teaspoon vanilla
• 3 Beaten eggs
• 2 Beaten egg yolks
• ¾ Cup heavy cream

Preheat oven to 400F degrees.

Cover bottom and sides of 9 inch spring form pan with foil.

Cut pound cake into thin slices; line bottom of spring form pan piecing to make solid layer.

Blend cream cheese until smooth; add sugar and extracts blending until smooth.

Beat eggs and yolks together and add slowly to cheese mixture beating until smooth.

Blend in cream; pour into cake lined pan.

Set pan in a larger pan and fill half way up pan with hot water.

Set both pans in oven and bake 35 to 40 minutes until cake is firm.

Remove from water bath and cool; chill until cold.

Strawberry Topping:

• ½ Cup water
• 1/3 Cup sugar
• 1/8 Teaspoon red food coloring
• 1/8 Teaspoon salt
• 1 ½ Teaspoons cornstarch
• 2 Teaspoons cold water
• ½ Tablespoon strawberry flavored gelatin
• 1 Tablespoon cold water
• 1 Teaspoon lemon juice
• 1 Pint fresh strawberries
• 1 Cup heavy whipped cream
• 1 Tablespoon sugar

In saucepan combine ½ cup water, 1/3 cup sugar, food coloring and salt; bring to a boil.

Dissolve cornstarch in 2 teaspoons water and add to mixture; stir and cook 3 minutes and remove from heat.

Soften gelatin in 1 tablespoon water; add gelatin and lemon juice to cooked mixture; blend and cool.

Wash and dry strawberries, remove caps and stir into cooled cooked mixture; toss and coat all berries.

Whip heavy cream with 1 tablespoon sugar until stiff.

To Serve the Strawberry Cheesecake Recipe:

Arrange thinly sliced pound cake (1/8 to ¼ inches thick) over top of cold cheesecake. (I crumble the pound cake sometimes instead of laying slices)

Arrange strawberries on top of pound cake; spoon whipped cream on top around edge before serving.

NOTE: An alternative way to serving: Cover top of cold cheesecake with pound cake. Top cake with clean and dry strawberry halves, cut side down. Melt 2 cups of apricot glaze (from gourmet shop) and spoon over berries. Sprinkle graham cracker crumbs around outside of cake and chill before serving.

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FROZEN PIE RECIPE

• 1 Package (8 ounces) softened cream cheese
• 1 Cup sugar
• 1 Teaspoon vanilla extract
• 4 Cups chopped strawberries
• 1 Carton (8 ounces) Cool Whip
• ½ Cup chopped pecans
• 2 Chocolate crumb crusts
• 4 to 6 Graham crackers crushed

Beat cream cheese, sugar and vanilla in a large bowl until smooth.

Fold in the strawberries, Cool Whip and pecans; pour into crusts.

Cover and freeze 3 to 4 hours or until firm.

Remove from freezer 15 to 20 minutes before serving and top with graham cracker crumbs.

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STRAWBERRY GLAZED CHEESE PIE

Glaze:

• 3 Cups fresh strawberries
• 1 Cup sugar
• 2 Tablespoons cornstarch

Filling:

• 1 Package (8 ounces) softened cream cheese
• 1/3 Cup sugar
• 1 Teaspoon grated orange peel
• 2 Tablespoons orange juice
• 2 Tablespoons light cream
• 3 Cups fresh strawberries
• ½ Cup heavy cream whipped
• 1 baked pie shell

For glaze wash 3 cups berries in cold water; remove stems.

In medium saucepan crush berries with potato masher.

Combine sugar and cornstarch and stir into crushed berries.

Stir constantly over low heat until boiling or mixture is thickened and translucent; strain and cool.

For filling beat in mixing bowl cream cheese, sugar, orange peel, juice and light cream until light and fluffy.

Spread in cold baked pie shell.

Wash remaining 3 cups berries, drain, dry and hull.

Arrange berries over cream cheese mixture; pour cooled glaze over the berries.

Refrigerate about 3 hours or until thoroughly chilled.

Serve with whipped cream.

Learn How to Make More Cheesecakes

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