If you love the taste of strawberries, you can’t go wrong with this delicious dessert. It has all the elements of a classic cheesecake, like Stabilized whipped cream, Graham cracker crumbs, and vanilla bean paste. You can even go for a no-bake version of strawberry cheesecake! But be careful: the topping might be messy. So spoon it over individual slices of cheesecake before serving. It will be a delicious surprise for your guests!
Stabilized whipped cream

For a totally make-ahead dessert, use stabilized whipped cream for strawberry cheesecake. This whipped topping holds its shape without deflating or weeping during the long chilling process. You can even make the cake up to 7 days in advance. And because it’s stabilized, you can pipe it on the day before serving. And don’t forget to garnish with mint. This delicious dessert is a must-have for any celebration!

While traditional whipped cream tends to deflate, stabilized whipped topping is better for long-term storage. Regular whipped cream relies on air in the batter to maintain its shape. It will keep its shape for several days when stored in the fridge. And unlike traditional whipped cream, stabilized whipped cream is lighter in texture and easier to pipe into all shapes and sizes. That means a lighter, airy frosting.

While you can buy tubs of stabilized whipped topping at your local grocery store, you can make your own version at home. By using the same ingredients, you can control the sweetness, making your own version of strawberry cheesecake a lot more delicious! You’ll also have a much better control over the sweetness level, as the homemade version is less sweet than store bought. This homemade version has only four ingredients!
Graham cracker crumbs

To make a strawberry cheesecake, prepare a graham cracker crust. Follow the recipe for classic graham cracker crust. Place graham crackers in a food processor and pulse until fine crumbs form. They should be buttery and moist. Next, add heavy cream and beat it on medium-high speed for a minute. The crust is now ready for assembly. Refrigerate for at least 45 minutes.

You can also use butter or shortening to make the graham cracker crumbs. You can also use vanilla extract instead of butter. Using the same ratio as in traditional cheesecakes, these crumbs are much easier to work with than making a cake crust from scratch. You can also make your own buttery graham cracker crumbs if you don’t have any. If you have a non-stick springform pan, you can skip the butter altogether.

Mix the graham cracker crumbs with sugar and melted butter until they are the consistency of damp sand. Press into a 9-inch springform pan using the bottom of a measuring cup. Bake for seven minutes. When ready to serve, remove from the oven. Meanwhile, prepare the filling. Mix cream cheese and granulated sugar together in a large bowl and mix until smooth and creamy. After that, add the eggs and vanilla extract.
Vanilla bean paste

If you’re looking for a delicious, easy recipe to add a vanilla flavor to a classic dessert, this Strawberry Cheesecake is the perfect choice. Vanilla bean paste is a thick, vanilla bean paste that contains tiny seeds. It can replace vanilla extract in the recipe because it has a stronger flavor. To prepare this paste, split a vanilla bean lengthwise and scrape out the seeds. Add the seeds to the creamed filling, stirring after each addition, and then add the egg. Bake it for 35 to 45 minutes, or until the center is just wiggly.

You can also use a ready-made strawberry jam, or try making your own. Strawberry jam or pureed strawberry preserves are both great toppings for a cheesecake. Another delicious dessert is a homemade vanilla bean ganache. You can also prepare a white chocolate ganache by melting white chocolate chips and adding heavy cream. Once the ganache has cooled, pour it over the cheesecake to serve.

Once the cream cheese and sugar are incorporated, add the eggs and sour cream. Mix well to eliminate excess air. Add vanilla bean paste and sour cream. Beat for another 30 seconds. Then, fold in the sour cream. Cover the pan and refrigerate overnight. The vanilla bean cheesecake is now ready to be served! It can be eaten straight from the freezer or chilled. Once it has cooled, serve it with fresh strawberries and a drizzle of fresh vanilla bean paste.
No-bake method

This no-bake recipe for strawberry cheesecake uses a store-bought crust that is not only delicious, but also easy to make. The graham crackers should be crushed using a rolling pin or gallon-sized plastic bag. Next, you need to mash the strawberries and combine it with the rest of the ingredients. For a creamier texture, use whipping cream. If you don’t have any on hand, regular milk or coconut milk will do the trick.

One major issue with strawberry desserts that rely on fresh strawberries is that the berries tend to have a lot of liquid. This makes no-bake cheesecake melty, so if you want your cheesecake to stay firm, you’ll have to thicken the puree first. In the meantime, make sure to cover the entire pie with plastic wrap or parchment paper to prevent it from sticking to the pan.

Strawberries can be found in the produce aisle throughout the year. When you buy them, don’t skip them! The filling helps to make up for the sour flavor of the strawberries. For a delicious dessert any time of the year, use this recipe! It features a creamy strawberry filling and a crunchy vanilla wafer crust. It’s a great treat for summer, spring, or fall!
Precautions

A delicious dessert such as Strawberry Cheesecake can be adapted to the diet of people with gluten allergies or coeliac disease. This dessert can also be made gluten free. Here are some precautions that should be followed. When making it, make sure to use a springform pan that is lined with foil. You can place this pan in a slow cooker liner, or a large oven roasting bag. After placing it in the slow cooker, tie the foil with a string. This will make your Strawberry Cheesecake leak-proof.

After baking the cheesecake, make sure to chill it completely before serving. Then, cover it with plastic wrap and place it in the refrigerator for at least 4 hours. You can serve the cheesecake without strawberries or add sliced strawberries and strawberry sauce just before serving it. Alternatively, you can slice up the strawberries to decorate it with. To slice up the cake, you can use a knife that is wetted with hot water. After dipping the knife into the jar, make sure to wipe it dry.

Another precaution is to use solid cream cheese, rather than the whipped kind in plastic tubs. If you’re going to use cream cheese, make sure to purchase a block that is rectangular in shape. Do not use the whipped variety because it contains air and will crack while baking. Using full-fat cream cheese is ideal for strawberry cheesecake. However, you should keep in mind that it’s difficult to get a perfectly rounded cheesecake when the filling is too soft.
Serving suggestions

A classic dessert that will please both the sweet tooth and the health-conscious is a strawberry cheesecake. Strawberry cheesecake can be made with only one-half pound of strawberries. Simply combine the sliced strawberries with one-third cup of sugar and a tablespoon of cornstarch in a small saucepan. Cook over low heat until the strawberries break down and the mixture thickens. Remove from heat and cool completely. To serve, spoon half of the sauce over the cheesecake.

Once the cake has cooled in the refrigerator, remove it from the refrigerator and serve. If desired, top with berries and glaze before serving. Alternatively, you can douse each piece with a little Cool Whip before serving. The cheesecake keeps best when it is chilled and can be kept refrigerated for up to a day. If you don’t serve it immediately after making it, make sure to cover it with plastic wrap so it doesn’t become soggy.

Before serving your strawberry cheesecake, make sure to chill it for at least 24 hours. This will help it develop its best flavor. Then pipe on whipped cream, if desired. If you’re not able to refrigerate the cheesecake for 24 hours, pipe on the topping a day or two before serving. This way, you won’t have to worry about the whipped cream melting while your cheesecake sits.

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