Strawberry Cheesecake Recipe

We had a nice turnout of 520 for the pasta dinner this week, even with the confirmation kids out for their fellowship night at the indoor water park.  For dessert we made:

350 dirt cups with Chocolate pudding, oreo crumbs, whipped topping and gummy worms

30 Strawberry Cheesecakes

There were very few servings left of either one at the end of the night.  I had many requests for the cheesecake recipe, so I’m posting it today. We’re glad you enjoyed it.

STRAWBERRY CHEESECAKE RECIPE FOR 14 OR 420 SERVINGS

Half of the cheesecakes cool, waiting to be topped with strawberries and glaze.

Use fresh strawberries for the topping, or just use the glaze recipe without adding strawberries. It’s good either way.

After cooling in the fridge overnight, the outer ring is removed and we cut the cheesecakes into 14 slices each.

STRAWBERRY CHEESECAKE

1 ½ pounds cream cheese, softened

¾ cup sugar

2 tbsp all-purpose flour

3 large eggs

1 large egg yolk

½ cup heavy cream

2 tsp vanilla

Preheat oven to 325* or 300* in convection oven.  Cut cream cheese into small pieces and blend with electric mixer until soft and creamy.  Add sugar and flour slowly until completely incorporated.  Add eggs and yolk one at a time, beating after each addition.  Combine the cream and vanilla in another bowl and slowly add to the cream cheese mixture, blending thoroughly.

Pour filling over crust.  Bake for 1 hour at 300* convection (or 325* in regular oven) or until center is almost set.  Place on a baking rack to cool completely.  Leave in the springform pan, add fresh strawberries and glaze, and place in the refrigerator to chill at least 4 hours or overnight.

(To prevent the top from cracking, bake in a water bath.  Wrap the bottom of the springform pan with foil and placing the cheesecake in a large roasting pan or baking dish.  Add enough water to come 1 inch up the sides to make a water bath.  Place the roasting pan with the cheesecake in the oven to bake for 1-1 ¼ hours, until the cheesecake is almost set.  Since we made 30 cheesecakes, we do not use a water bath.  The tops of the cheesecakes crack a bit, but when you cover them up with strawberries it doesn’t matter.)

Crust:

1 ½ cups graham crackers, crushed

3 Tbsp sugar

6 Tbsp unsalted butter, melted

Grease the springform pan well with butter.  Mix crust ingredients and press into pan, going about 1 inch up the sides.  Place in refrigerator to chill until ready to use.

Strawberry Glaze

1 cup strawberry jelly

½ cup apricot preserves

1 Tbsp light corn syrup

1 Tbsp cornstarch

1 Tbsp cold water

½ cup pureed fresh strawberries

Mix jelly, preserves and corn syrup in a small saucepan over medium-low heat until melted.  Blend in strawberry puree.  In a small cup, dissolve the cornstarch in the water, then whisk into the glaze mixture.  Bring to a simmer and cook until it boils, thickens and turns clear.  Strain the glaze to remove the seeds, if desired, and drizzle over berries on top of the cheesecake.  Refrigerate to set the glaze.

TO MAKE 6 CHEESECAKES AT A TIME, USE THIS QUANTITY 6 TIMES FOR THE FILLING:

9 pounds cream cheese (3 bricks), softened

4 1/2 cups sugar

¾ cup flour

18 large eggs

6 large egg yolk

3 cups heavy cream

4 Tbsp vanilla

MAKE THE CRUST RECIPE 30 TIMES.

STRAWBERRY GLAZE FOR 30 CHEESECAKES:

16 cups strawberry jelly

8 cups apricot preserves

1 cups light corn syrup

1 cups cornstarch

1 cups cold water

8 cups pureed fresh strawberries

8 pounds of fresh strawberries, cut in half to lay on top of cheesecakes