Strawberry Cheesecake Recipe

strawberry_cheesecake_recipe

How is it that I did not share this Cheesecake Recipe yet!?

This is actually the recipe my mom always made while I was growing up.

It’s not really that different than my other cheesecake recipes since a cheesecake is essentially a baked cream cheese custard with eggs and often times some type of cream.

Here, the ratio of ingredients and a super duper large amount of sour cream added to this cheesecake make it the richest creamiest cheesecake you will ever taste!

I went the classic route with authentic graham cracker crust and of course piled it with giant beautiful fresh strawberries after it was cooled!

You can of course leave the strawberry topping off if you prefer, or use any other fruit compote instead.


5.0 from 4 reviews
Cheesecake Recipe
 
Prep time
Cook time
Total time
 
I am using a 3" tall 8" diameter pan here.
Prepare the cake pan with pan grease and parchment paper
Preheat the oven to 350°F
Be sure that all your ingredients are at room temperature before mixing
Author:
Serves: 1- 8" cake
Ingredients
  • Cream Cheese 24 ounces or 2½cups (670g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs large 6 (300g)
  • Vanilla Paste or Extract 3 teaspoons (15ml)
  • Sour Cream 1½ cups (330g)
  • Lemon Zest *optional 1 lemon
  • Graham Cracker Crumbs 2½ cups (250g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 tablespoons (113g)
Instructions
  1. Prepare the crust by combining the melted butter, graham cracker crumbs and second measure of granulated sugar together.
  2. Press into the sides and bottom of the prepared pan then bake for 10 minutes at 350°f
  3. Prepare the cheesecake batter by creaming the cream cheese smooth with the first measure of granulated sugar.
  4. Add the eggs slowly, scrape the bottom and sides of the bowl to make sure you do not get lumps.
  5. Add the vanilla extract and lemon zest
  6. Add the sour cream
  7. Mix smooth then pour the batter into the graham cracker crust
  8. Bake in a water bath in a preheated 350°f oven for 20 minutes then turn the oven temperature down to 300°f and bake form another 1hour and 20 minutes or until it is no longer liquid-y in the center but jiggles slightly like Jell-O
  9. Turn off the oven and allow the cheesecake to cool down while still in the oven for another hour.
  10. Remove from the oven cool completely then refrigerate overnight.
  11. Un-mold from the cake pan, invert onto a serving platter and top with fresh strawberries
  12. Glaze the strawberries with melted apple jelly if desired
Notes
Cheesecakes must stay refrigerated at all times for up to 10 days

Freeze for up to 2 months wrapped well.
CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES AND SPRINGFORM PANS

 

 

 

Read More →

Salted Caramel Chocolate Cheesecake

salted-caramel-chocolate-cheesecake

I am totally obsessed with Caramel.

Add to that a heap of chocolate and I have died and gone to heaven

I think I would bathe in a bathtub made out of chocolate and filled with caramel.

With a slab of this cheesecake for soap……

Ok, now I am just getting obscene.

But once you taste this chocolate cheesecake, you will understand!

I have been on a diet for the last 4 days.

And what better way to break the misery than with a nice slice of Salted Caramel Chocolate Cheesecake?

Brownie base and chopped pecans…. turtle cheesecake never tasted so good!

(You can definitely leave out the caramel part if you want just chocolate cheesecake, and the same goes for the brownie base, although in my opinion it would be a big mistake!)


5.0 from 3 reviews
Salted Caramel Chocolate Cheesecake
 
Prep time
Cook time
Total time
 
All ingredients should be at room temperature before beginning
This is a Building on recipes so be sure to prepare the caramel sauce well in advance so it can cool and get thick.
The brownie base will need to be prepared ahead as well.
Prepare an 8" cake pan with Pan Grease and a parchment circle fitted in the bottom.
Preheat the oven to 350 degrees F
Author:
Serves: 1- 8" Cheesecake
Ingredients
  • Cream Cheese 3- 8oz packages (675g)
  • Brown Sugar 1¼ cup (262g)
  • Eggs Large 5 (250g)
  • Semi Sweet Baking Chocolate 1 cup (170g)
  • Unsweetened Cocoa Powder 3 tablespoons (18g)
  • Hot Water 4Tablespoons (60ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Unsalted Butter 1 tablespoon (14g)
  • Sour Cream ¼ cup (57g)
  • ¼ Recipe Caramel Sauce
  • ½ Recipe Brownie baked in 8" pan
  • ½ cup chopped pecans *optional
  • ¼ Recipe Ganache *optional for the rosettes and to stick on the brownie base
Instructions
  1. First combine the cocoa powder and hot water and vanilla to a paste.
  2. Add the melted butter, whisk smooth
  3. Add the melted chocolate to that and whisk smooth- reserve.
  4. Place softened cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
  5. Add the sugar blend well.
  6. Add the eggs one at a time and mix well in between additions.
  7. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
  8. Add the melted chocolate mixture and blend well
  9. Add the sour cream last
  10. Pour batter into the prepared pan
  11. Bake in a water bath in a preheated 350° F oven for 15 minutes then lower the temperature to 325° F and bake for another hour. It will take approximately 1 hour and 15 minutes total.
  12. Cool completely at room temperature and then overnight in the refrigerator
  13. Un-mold the cheesecake onto the brownie base with a small amount of ganache "glue" and top with caramel sauce.
  14. Add thickened ganache rosettes, sprinkle with coarse sea salt and optional chopped pecans
Notes
Cheesecake must be kept refrigerated for up to 10 days
You can freeze the cheesecake itself (without the caramel topping) for up to 2 months wrapped well
CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS

Read More →

Eggnog Cheesecake

Eggnog Cheesecake

eggnog-cheesecake

I was never a big fan of Eggnog, as in the drink.

To me it was always like drinking custard, which well…..is exactly what it IS!

If you love it though~ great more for you! LOL

But sometimes during the holidays you may find yourself with an abundance of it after some grand smashing parties~ am I right?

What’s a girl to do with all of that leftover Eggnog?

Why, Eggnog Cheesecake of course!

I have to say, this cheesecake is now in my top 4 of favorite cheesecakes!

It is so delicious and just bursting with holiday cheer!

I hope you try it and add this unique dessert to your holiday table this year!

(There is no video for the mixing of this cheesecake but for reference watch the Lemon Cheesecake tutorial since it is exactly the same mix method only in place of the lemon, you will be using the eggnog flavors!)

Eggnog Cheesecake
 
All ingredients are to be at room temperature
Liquor is optional although a traditional Egg Nog will have alcohol in it, so omitting it will take away from the desired taste of this cheesecake.
If you do Omit, there is no need to substitute anything in its place
The custard can be an instant vanilla pudding mix if you do not want to prepare an entire recipe of my Pastry Cream just for this recipe
Prepare an 8" cake pan with Pan Grease and a parchment circle fitted in the bottom.
Preheat the oven to 350° F
Author:
Serves: 1- 8 " Cake
Ingredients
  • Golden Oreo Cookies 1¼ cup crushed (approximately 18 cookies)
  • Unsalted Butter 3 Tablespoons (42g)
  • Ground Nutmeg ½ teaspoon (2)
  • Cream Cheese 3- 8ounce packages (678g)
  • Light Brown Sugar ¾ cup packed (158g)
  • Ground Nutmeg ½ teaspoon (2g)
  • Eggs large 3 (150g)
  • Egg Yolks large 3 (54g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Brandy or Bourbon 2 Tablespoons (30ml)
  • Eggnog ½ Cup (120ml)
  • Vanilla Custard ½ cup
Instructions
  1. Crush the oreos (with their fillings) in a food processor add the melted butter and the nutmeg and process to the consistency of wet sand.
  2. Press the cookie mixture into the bottom of the prepared cake pan. Bake for 12 minutes until light golden brown.
  3. Cool while you prepare the cheesecake batter.
  4. Place softened cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
  5. Combine nutmeg and light brown sugar together and add to the creamed cheese, blend well.
  6. Combine the eggs and yolks together and add to the mixer 1 at a time and mix well in between additions.
  7. Add the custard all at once and then mix smooth.
  8. Combine the eggnog and liquor and vanilla extract together and add it slowly to the cream cheese mixture. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
  9. Pour batter over the cookie crust
  10. Bake in a water bath in a preheated 350° F oven for 15 minutes then lower the temperature to 300°F and bake another hour.
  11. It will take approximately 1 hour and 15 minutes total (watch the video for lemon cheesecake to see a note on how to know when your cheesecake is done)
  12. Turn off the oven, crack open the oven door and allow it to sit inside while the oven cools down (approx 30 min)
  13. Remove from oven, cool completely at room temperature and then overnight in the refrigerator
  14. Unmold and invert onto a serving platter
  15. Serve with whipped cream and a sprinkle of cinnamon or nutmeg
Notes
Cheesecake should be stored in the refrigerator at all times for up to 1 week

You can freeze wrapped well, for up to 2 months
For more Egg Nog recipes, try my Egg Nog Mousse!

CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES AND SPRINGFORMS PANS

 

Read More →

Lemon Cheesecake

lemon cheesecake

I never seem to remember how much I love cheesecake………….. until I eat cheesecake!

Not to mention, I think I get so tunnel visioned with Chocolate Everything that I forget how amazingly refreshing fruit desserts can be!

This Lemon Cheesecake is made with an addition of Lemon Curd in the batter, then the rest of the curd is drenched over top.

It was so good that I ate the entire piece after the camera stopped rolling, and took another slice before the day was through!

I then decided I had to get it out of the house ASAP to avoid eating way more than my share!

Seems that is the case with most of my desserts though!

So once again, my lucky (and ever increasing in weight…..) neighbors were the recipients of this decadent cheesecake!

Ok, back to the recipe!

I mention in the video that if you do not feel like going to the trouble of making an additional recipe (lemon curd) just for this cheesecake you can of course use a canned lemon pie filling instead.

I will urge you though, to try the lemon curd!  It is so easy to make, and it really takes this cheesecake to heights you cannot even imagine!

Now for those who are just looking for a straight up vanilla cheesecake click here


5.0 from 1 reviews
Lemon Cheesecake
 
Prep time
Cook time
Total time
 
All ingredients are to be at room temperature before beginning
Preheat oven to 350° f
Prepare the cookie crust recipe first and press into prepared 8" greased pan with parchment paper liner. Bake 12 minutes at 350°f while you prepare the cheesecake batter.
Author:
Serves: 1 - 8" cheesecake
Ingredients
  • Softened Cream Cheese 3- 8ounce packages (678g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 4 (200g)
  • Lemon Extract 1 teaspoon
  • 1 Recipe Lemon Curd
  • * ½ cup for the batter, the rest is reserved for the topping.
  • Crust recipe below
Instructions
  1. In the bowl of your kitchen aid mixer or with a hand beater, cream the softened cream cheese on low speed and add the sugar.
  2. Add the eggs and extract slowly and scrape the bottom and sides of the bowl as needed to avoid any lumps.
  3. Add the ½ cup of lemon curd and mix smooth.
  4. Pour batter onto cooled cookie crust and bake cheesecake in a water bath at 350° f for the first 30 minutes then turn the heat down to 325°for another 30- 40 minutes
  5. Turn off oven and let cheesecake stay in for an additional 15 minutes.
  6. Cool completely and chill overnight before removing from pan.
  7. Spread the remaining lemon curd on top of the cheesecake
  8. Garnish with Lemon Slices
Notes
Cheesecakes must be kept refrigerated at all times.

Store for up to 1 week or freeze for up to 2 months wrapped well
5.0 from 1 reviews
Coconut Cookie Crust
 
Prep time
Cook time
Total time
 
You may use any cookie of your choice for the crust
Author:
Serves: 1- 8" crust
Ingredients
  • Golden Oreos approx 18-20 (for 1¼ cup crushed)
  • Unsalted Butter 5 Tablespoons (70g)
  • Toasted Coconut ¼ cup (20g)
Instructions
  1. Crush the cookies in the food processor
  2. Add the toasted coconut
  3. Add the melted butter and combine well
  4. Press cookie mixture into the bottom of the greased and parchment lined pan
  5. Bake at 350°F for 12 minutes
CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS

Read More →