Best 6 Bundt Cheese Cake With Strawberry Sauce Recipes

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Indulge in a culinary masterpiece that combines the richness of cheesecake with the tangy sweetness of strawberry sauce – the Bundt Cheese Cake with Strawberry Sauce. This delectable dessert tantalizes taste buds with its creamy, velvety texture and explosion of flavors. The bundt cake, boasting a moist and tender crumb, envelops a luscious cheesecake filling, creating a harmonious balance of flavors and textures. Drenched in a vibrant strawberry sauce, each bite offers a symphony of tangy, sweet, and creamy sensations. This recipe also includes instructions for a classic cheesecake and a rich chocolate cheesecake, allowing you to explore a trio of cheesecake delights. Embark on a culinary journey and treat yourself and your loved ones to this extraordinary dessert experience.

Here are our top 6 tried and tested recipes!

CLASSIC CHEESECAKE WITH STRAWBERRY SAUCE



Classic Cheesecake with Strawberry Sauce image

This Classic Cheesecake is light and creamy, with a crisp crust, and luscious strawberry sauce on top. Cheesecakes really aren't difficult to make at all - I'll walk you through the entire process to ensure success each time you bake this!

Provided by Stephanie Simmons

Categories     Dessert

Number Of Ingredients 15

1 and 1/2 cups graham cracker crumbs
5 TBSP salted butter, melted
2 TBSP granulated or cane sugar
32 ounces cream cheese, at room temp (For best results, don't use the tub kind or fat free)
1 and 1/2 cups granulated or cane sugar
4 large eggs, at room temp
1 cup sour cream, at room temp (For best results, don't use low fat or fat free)
2 tsp vanilla extract
1 lb strawberries, quartered (Can use fresh or frozen - no need to thaw if using frozen)
1/3 cup granulated or cane sugar
3 TBSP water
1 TBSP corn starch
1 tsp vanilla extract
pinch of lemon zest (optional, but good)
splash of lemon juice (optional, but good)

Steps:

  • Make the Crust: Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350.
  • Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, cream the softened cream cheese until nice and creamy, about 1-2 minutes. Add the sugar and mix until just incorporated. Add the eggs, one at a time, mixing after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. (See photos above for what the batter will look like). Pour the batter over the baked and cooled crust, and smooth the top with a spatula.
  • Prepare the Water Bath + Bake: Get out a roasting pan and set the rack aside. Bring a large pot of water to a boil. Set the springform pan with the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan. This is the best way to do a water bath - no possibility of leakage into your cheesecake!Bake for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
  • Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a cooling rack to continue cooling. Let cool completely at room temp, then cover well with foil and refrigerate at least 4 hours or up to 2 days before removing from the pan and serving.
  • Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. It will thicken more and more the longer you let it cool. Store in the fridge in an airtight container until ready to use.
  • Serve + Store: Once cheesecake has chilled, remove it from the springform pan and serve with the strawberry sauce! Keep leftovers, well covered, in the fridge for up to a week.

SUPREME STRAWBERRY TOPPING



Supreme Strawberry Topping image

Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.

Provided by Brad G Reynolds

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 3

1 pint fresh strawberries
⅓ cup white sugar
1 teaspoon vanilla

Steps:

  • Wash strawberries and remove stems; cut large berries in half or roughly chop them.
  • Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
  • Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g

BUNDT CHEESE CAKE WITH STRAWBERRY SAUCE



Bundt Cheese Cake With Strawberry Sauce image

Make the sauce ahead of time, make the cake the next day to serve. Feel free to use assorted berries for the sauce. You can use frozen berries, just thaw slightly first.

Provided by 2Bleu

Categories     Dessert

Time 1h30m

Yield 1 Bundt cake, 12 serving(s)

Number Of Ingredients 17

1/4 cup strawberry preserves
1 tablespoon orange juice
1 tablespoon Grand Marnier
4 cups fresh strawberries, sliced
1 teaspoon lemon juice
2 cups biscuit mix
1/2 cup all-purpose flour
1 tablespoon baking powder
1/8 teaspoon salt
1/2 teaspoon nutmeg
2/3 cup sugar
1/3 cup light brown sugar
1 (8 ounce) package cream cheese, softened
8 tablespoons butter, softened
4 eggs
1/4 cup milk
2 teaspoons vanilla extract

Steps:

  • SAUCE: While cake is baking, make the sauce. In a medium saucepan, heat preserves, orange juice, and Grand Marnier until just warm and preserves are melted.
  • Remove from heat and stir in sliced strawberries and lemon juice. Cool to room temperature then refridgerate at least 4 hours to allow flavors to blend.
  • CAKE: Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan and set aside. In a large bowl, combine biscuit mix, flour, baking powder, salt, and nutmeg and set that aside.
  • In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
  • Beat in eggs, one at a time. Add milk and vanilla extract and dry (Bisquik) mixture and mix well. Pour into prepared pan, spreading evenly using a small rubber spatula. Bake approximatly 55 to 60 minutes or until a cake tester inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn over onto cake dish, cool completely (fastest cooling time by placing it in the fridge). When completely cool, sprinkle with powdered sugar.
  • TO SERVE: Slice cake and serve with Grand strawberry sauce.

JOE'S "SAY CHEESE" CHEESECAKE WITH FRESH STRAWBERRY SAUCE



Joe's

Provided by Trisha Yearwood

Categories     dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 13

Cooking spray
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
32 ounces (Four 8-ounce packages) cream cheese
2 cups sour cream
4 large eggs
1 1/4 cups sugar
2 1/2 tablespoons cornstarch
2 teaspoons vanilla extract
1 to 1 1/4 cups halved fresh strawberries
1/4 cup sugar
1 lime, zested

Steps:

  • For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
  • Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
  • For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
  • Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
  • For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)

SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE WITH STRAWBERRY SAUCE



Simply Delicious New York-Style Cheesecake with Strawberry Sauce image

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 19

1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 vanilla bean, seeds scraped from inside of pod and reserved
1 teaspoon bourbon
Strawberry Sauce, recipe follows
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy

Steps:

  • Preheat oven to 375 degrees F.
  • Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
  • Lower oven temperature to 350 degrees F.
  • In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
  • Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
  • Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
  • Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

CRUST:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
STRAWBERRY GLAZE:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, halved

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.

Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Choose the Right Cream Cheese: For optimal results, use full-fat cream cheese that has been brought to room temperature. Room temperature cream cheese will mix smoothly, resulting in a creamy and lump-free cheesecake batter.
  • Don't Overbeat the Batter: Overbeating the batter can incorporate too much air, leading to a cheesecake that is dense and prone to cracking. Mix the ingredients until just combined.
  • Water Bath Method: Baking the cheesecake in a water bath ensures even cooking and prevents the top from overcooking while the center remains unset. The water bath creates a humid environment that helps to regulate the temperature inside the oven.
  • Allow the Cheesecake to Cool Slowly: Avoid drastic temperature changes by letting the cheesecake cool in the oven with the door slightly open for about an hour after baking. This technique helps prevent the cheesecake from cracking.
  • Chill Before Serving: Chilling the cheesecake for at least 4 hours, or overnight, allows the flavors to develop and the texture to firm up. It also makes it easier to slice and serve.

Conclusion:

With its creamy, decadent texture and vibrant strawberry sauce, this Bundt Cheese Cake is a delightful treat that is perfect for special occasions or everyday indulgences. By following the tips and paying attention to the details, you can create a showstopping dessert that is both visually appealing and incredibly delicious. Whether you're a seasoned baker or a novice in the kitchen, give this recipe a try and experience the joy of creating a delectable masterpiece.

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