Best 2 Trishas Cheesecake With Strawberrylike Sauce Recipes

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Indulge in the delightful symphony of Trish's Cheesecake with Strawberry-like Sauce, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable cheesecake boasts a creamy, velvety filling nestled within a graham cracker crust that shatters with each bite. Its crowning glory is the luscious strawberry-like sauce, a vibrant tapestry of flavors that complements the cheesecake's richness. Prepare to be swept away by this heavenly dessert, perfect for any occasion.

The article presents a treasure trove of cheesecake variations, each offering a unique twist on the classic. From the classic New York Cheesecake with its dense and creamy texture to the tangy Lemon Cheesecake that bursts with citrusy freshness, these recipes cater to every palate. For chocolate lovers, the Chocolate Cheesecake is a decadent dream, while the Cookies and Cream Cheesecake combines the irresistible flavors of chocolate cookies and creamy cheesecake.

But the culinary journey doesn't end there. The article also features a selection of delectable strawberry-like sauces that elevate the cheesecake experience. The classic Strawberry Sauce is a burst of summer berries, while the Strawberry-Rhubarb Sauce adds a touch of tartness. For a tropical twist, the Pineapple-Strawberry Sauce offers a vibrant and refreshing flavor combination.

Whether you're a seasoned baker or just starting your culinary adventure, this article provides all the guidance you need to create these delectable treats. Detailed instructions, helpful tips, and stunning visuals ensure that each recipe is a guaranteed success. So, gather your ingredients, preheat your oven, and embark on a delightful journey of cheesecake and strawberry-like sauce bliss.

Here are our top 2 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.

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.)

Tips:

  • Use fresh, ripe strawberries: This will ensure the best flavor for your sauce.
  • Don't overcook the strawberries: You want them to be slightly softened, but not mushy.
  • Let the cheesecake chill completely before serving: This will help it set properly and make it easier to slice.
  • Garnish the cheesecake with fresh strawberries and whipped cream: This will make it look and taste even more delicious.

Conclusion:

Trisha's Cheesecake with Strawberry Sauce is a classic dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. The cheesecake is creamy and decadent, and the strawberry sauce is the perfect complement. If you're looking for a delicious and impressive dessert, this cheesecake is the perfect choice.

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