Indulge in a delightful culinary journey with our tantalizing Strawberry Hot Fudge Cheesecake, a symphony of flavors that will tantalize your taste buds. This delectable dessert seamlessly blends the tangy sweetness of strawberries, the rich decadence of hot fudge, and the creamy indulgence of cheesecake, resulting in an irresistible treat that will leave you craving more. Embark on a delectable adventure with our curated collection of recipes, each offering a unique twist on this classic dessert. From the classic Strawberry Hot Fudge Cheesecake to its variations, such as the White Chocolate Strawberry Cheesecake and the No-Bake Strawberry Cheesecake, our recipes cater to diverse preferences and dietary needs. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you in crafting this masterpiece with ease. Prepare to impress your loved ones with this stunning dessert that promises to be the star of any gathering.
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STRAWBERRY CHEESECAKE
This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.
Provided by Kathy Higgins
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
- Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
- Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
- Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g
STRAWBERRY CHEESECAKE RECIPE
Make the perfect creamy Strawberry Cheesecake from scratch! This simple recipe includes all our tips and tricks for the best cheesecake with sweet strawberry flavor in every bite.
Provided by Aimee Shugarman
Categories Cake
Time 7h40m
Number Of Ingredients 11
Steps:
- Prepare 9-inch springform pan by lining the bottom with a piece of parchment paper. Set aside.
- Fill broiler pan with about 2 inches of water and place in BOTTOM of oven, on lowest rack. Preheat oven (with broiler pan of water) to 325°F.
- To make the crust, blend cookies and sugar in food processor until fine crumbs. Pour in melted butter and pulse several times until combined. Press crust into bottom and slightly up the sides of a 9-inch springform pan (I go up about 1 inch on the sides). Set aside.
- In a food processor, pulse freeze dried strawberries until crumbs. It's okay if there are a few larger crumbs.
- In a large mixing bowl, beat cream cheese and sugar for about 2 minutes, scraping down the sides of the bowl as needed.. Add in freeze dried strawberry crumbs, sour cream, and vanilla. Beat for an additional 2-3 minutes, scraping down the sides of the bowl as needed.
- Slowly add eggs, one at a time until mixture is smooth. Do not over beat. Pour into prepared crust.
- Place cheesecake pan into the middle of the oven, I do the third shelf from bottom in my oven.
- Bake 70 minutes in a 325 degree oven. Turn off oven, crack door open, and let sit undisturbed for about 15 minutes. Remove from oven and run a sharp knife gently along the edges to separate the cheesecake from the pan (do not remove the ring yet). Allow to cool on counter (in pan) for about 30 minutes, then place (in pan) in refrigerator for about 6 hours (or overnight).
- To serve, remove outer ring of springform pan. Spread Cool Whip over the top (or just dollop along the edges) and serve with diced strawberries in the center.
Nutrition Facts : Calories 351 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 slice, Sodium 99 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
STRAWBERRY CHEESECAKE
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
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:
- Use fresh strawberries: Fresh strawberries provide the best flavor and texture for the cheesecake. If you can't find fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- Make sure the cream cheese is at room temperature: This will help the cheesecake mixture blend smoothly and prevent lumps.
- Don't overmix the cheesecake batter: Overmixing can make the cheesecake dense and crumbly. Mix just until the ingredients are combined.
- Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving: This will give the cheesecake time to set and develop its flavor.
Conclusion:
This strawberry hot fudge cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its creamy cheesecake filling, sweet strawberry sauce, and rich hot fudge topping, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this strawberry hot fudge cheesecake a try. You won't be disappointed!
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