Strawberry Cheesecake Cocktail Recipes

STRAWBERRY CHEESECAKE

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.

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
• Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Butter and line the side of the pan.
• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
• Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
• Add flour, beat for 5 seconds on speed 4 until just incorporated.
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
• Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
• Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
• Simmer for 10 minutes until strawberries breakdown.
• Mix cornflour with water, then add into saucepan and stir.
• Add halved strawberries and cook for 1 minute to soften.
• Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
• Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
• Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
• Slice and serve with remaining Strawberry Sauce!

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with baking spray.
• In a medium bowl, combine graham cracker crumbs, sugar, and butter.
• Press crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes.
• Turn over temperature down to 300 degrees F.
• In a large bowl, beat cream cheese until light and creamy.
• Stir in sugar, sour cream, vanilla, and salt until just combined.
• Stir in eggs one at a time.
• Pour filling into prepared crust. Bake for one hour. Turn oven off and leave cheesecake in the oven for another hour.
• In a medium saucepan, combine strawberry pie filling and fresh strawberries. Cook over low heat until the mixture thins slightly.
• In a large bowl, beat powdered sugar, vanilla, and heavy cream until stiff peaks form.
• Pipe whipped cream around the edge of the cheesecake
• Pour the strawberry sauce into the center of the cheesecake. Top with more whipped cream if desired.
• Place into the fridge for 1 hour before slicing. Enjoy!

STRAWBERRY CHEESECAKE BARS

Steps:

• Line a 9x9-inch baking pan with parchment paper. Spray with nonstick cooking spray and set aside.
• In a large bowl, combine graham crackers, ¼ cup powdered sugar, salt, and melted butter. Stir until the mixture is combined.
• Transfer the graham cracker mixture into prepared baking dish. Press the mixture down using the bottom of a measuring cup or glass to create an even layer. Freeze for 15 minutes.
• Cut strawberries into quarters and place in a microwave safe bowl. Microwave strawberries for 30 seconds until warm. Mash the warm strawberries with a fork for about 30 seconds.
• Transfer the strawberry mash to a fine mesh strainer. Place the strainer over a bowl and using the back of a spoon or rubber spatula, press the strawberries into the strainer allowing the juice to drip into the bowl below. This will make 3 to 4 tablespoons of strawberry juice. Set aside juice and discard strawberry pulp/seeds.
• In the bowl of a stand mixer (or using a hand mixer), mix cream cheese, 1 cup powdered sugar, and vanilla on medium speed until smooth. Add strawberry juice and mix just until combined.
• Spread the cream cheese mixture evenly on top of the chilled graham cracker crust. Freeze for two hours.
• Transfer the frozen cheesecake onto a cutting board. Using a sharp knife, cut 2-inch-wide strips vertically then horizontally, creating cheesecake squares.
• Garnish with a strawberry slice if desired. Strawberry cheesecake bars are best served chilled.*

STRAWBERRY CHEESECAKE (COCKTAIL)

Steps:

• Mix Baileys and pineapple juice.
• Pour strawberry syrup into a shot glass.
• Carefully add baileys mix onto the top of this so it stays separate.
• Drink.