Best 2 Double Strawberry Cheesecake Recipes

Indulge in a delightful culinary journey with our exquisite Double Strawberry Cheesecake. This tantalizing dessert combines the vibrant flavors of fresh strawberries with the creamy richness of cheesecake, resulting in a symphony of taste and texture that will leave you craving for more. Discover the art of creating this stunning dessert with our comprehensive recipe, complete with step-by-step instructions, essential tips, and a captivating video tutorial. Explore variations such as the No-Bake Double Strawberry Cheesecake, a time-saving option that delivers the same delectable taste without the hassle of baking, and the Strawberry Swirl Cheesecake, which introduces an enchanting swirl of strawberry puree into the creamy cheesecake filling. Satisfy your sweet tooth with our curated collection of strawberry cheesecake recipes, each offering a unique twist on this classic dessert.

**Recipes Included:**

1. **Double Strawberry Cheesecake:**
- Classic Double Strawberry Cheesecake: A timeless recipe that showcases a luscious strawberry sauce topping and a velvety cheesecake filling, all nestled in a graham cracker crust.
- No-Bake Double Strawberry Cheesecake: A convenient and delectable alternative that eliminates the need for baking, resulting in a creamy, no-fuss cheesecake topped with strawberry sauce.
- Strawberry Swirl Cheesecake: A visually stunning cheesecake with a captivating swirl of strawberry puree running through the creamy filling, creating an explosion of flavors and colors.

Let's cook with our recipes!

DOUBLE STRAWBERRY CHEESECAKE

Double Strawberry Cheesecake image

This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don't skip the goat cheese, which tamps down the sweetness and adds a mild and pleasant earthiness to the cake without being an obvious ingredient. You can make this three days ahead; store it in the refrigerator until just before serving. It's at its best served cold.

Provided by Melissa Clark

Categories project, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

8 tablespoons/115 grams unsalted butter (1 stick), at room temperature
2 tablespoons/30 grams packed dark brown sugar
2 tablespoons/30 milliliters honey
1 cup/125 grams all-purpose flour
1/4 cup/35 grams whole-wheat flour
1 tablespoon/7 grams unsweetened cocoa powder
3/4 teaspoon/3 grams kosher salt
1/4 teaspoon/1 gram ground cinnamon
1/2 cup/120 milliliters dry red wine
1 envelope (2 1/4 teaspoons/7 grams) powdered gelatin
1 pound/455 grams cream cheese, cut into small pieces, at room temperature
2/3 cup/135 grams granulated sugar
1 cup/8 ounces/225 grams fresh goat cheese, broken into small pieces, at room temperature
1 pound/455 grams fresh strawberries, hulled and coarsely chopped, plus several pretty whole or sliced strawberries for serving

Steps:

Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 15 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams

STRAWBERRY CHEESECAKE WITH DOUBLE-BERRY SAUCE

Strawberry Cheesecake with Double-Berry Sauce image

What's the secret to amazing cheesecake with less than half the fat and calories of most other cheesecakes? Yogurt!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h45m

Yield 16

Number Of Ingredients 9

Ingredients

1/2 cup chocolate wafer crumbs (about 10 wafers)
2 pkg (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 eggs
2 cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
2 Tbsp all-purpose flour
1 bag (10 to 12 oz) frozen whole raspberries, thawed
3 Tbsp sugar
1 cup quartered fresh strawberries

Steps:

Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g

Tips:

Use a sharp knife to cut the strawberries for a clean, even cut.
If you don't have a springform pan, you can use a 9-inch pie plate instead. Just be sure to trim the edges of the graham cracker crust so that it fits inside the pie plate.
To prevent the cheesecake from cracking, bake it in a water bath. This will help to create a moist, even cooking environment.
Let the cheesecake cool completely before serving. This will help it to set properly and prevent it from falling apart.

Conclusion:

This double strawberry cheesecake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to impress your guests. The combination of fresh strawberries, creamy cheesecake, and graham cracker crust is simply irresistible. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed.