Ingredients

Strawberry Cheesecake

  • 1 package (16 oz) frozen strawberries
  • 3 packages (8 oz each) cream cheese, soft at room temperature
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 3 large eggs + 1 egg white
  • 2 teaspoons vanilla extract
  • Couple of drops red food color (optional)

Crust

  • 1 1/8 cup all-purpose flour*
  • 1 stick (8 tablespoons) unsalted butter, soft
  • 1/8 teaspoon salt
  • 1/2 cup Dixie Crystals Confectioners Powdered Sugar
  • Zest of 1 lemon, no white bitter pith

Decoration

  • 1 pint fresh strawberries
  • 2 tablespoons Dixie Crystals Confectioners Powdered Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

  1. Preheat oven to 325°F.
  2. Melt 2 tablespoons butter and brush a thin layer of butter into springform pan. Sprinkle butter coating evenly with a few tablespoons granulated sugar. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
  3. Defrost strawberries at room temperature or in a microwave oven.
  4. Place strawberries into a large sieve and gently press out 1/2 cup strawberry juice. The juice will not be used in the cheesecake, but is delicious to flavor sparkling water.
  5. Mix pressed strawberries in a blender until very smooth. It should measure 1 1/4 cup. Add reserved juice if needed. Set aside.
  6. Blend cream cheese and 1 cup sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions. Add egg white and combine.
  7. Add strawberry puree and vanilla (add food color is using) and pour batter into pan.
  8. Pour hot water into roasting pan about one inch high, place cheesecake into roasting pan and place in oven.
  9. Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes.
  10. Allow to cool at room temperature for 30 minutes and then place in refrigerator overnight or at least 4 hours.
  11. To prepare crust, sift flour and set aside. Mix butter, salt, and powdered sugar until very well combined. Add lemon zest and mix well.
  12. Once no butter lumps remain, add sifted flour and mix until just combined. Do not over mix.
  13. Press dough into a circle with same dimensions as cheesecake pan.
  14. Place in a 350°F oven until golden on edges, about 12 minutes. Let cool and wrap in plastic until unmolding cheesecake.
  15. Run a knife around inner wall of springform pan. Remove springform pan from cheesecake. Place a piece of plastic food wrap on surface. Place a cutting board or other flat sturdy platter on top of cheesecake.
  16. Flip cheesecake upside down. Remove bottom of springform pan.
  17. Place baked cookie bottom on cheesecake. Place a cutting board or sturdy platter on cookie bottom. Flip cheesecake over.
  18. If needed, trim cookie crust using a serrated knife. Decorate surface of cheesecake with fresh strawberries and sprinkle with powdered sugar.
17 Minute Chocolate Cake With Silhouette Frosting
Quick-simple-topping

17 Minute Chocolate Cake With Silhouette Frosting

This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...

17m
25m
8 - 10 servings
3 Chocolate Chip Cookies
Cookies

3 Chocolate Chip Cookies

The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...

20m
11m - 13m
24 - 36 cookies
Almond Amaretto Poundcake
Cake

Almond Amaretto Poundcake

A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...

15m
55m - 65m
8 servings
Almond Joy Cookies
Cookies

Almond Joy Cookies

These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...

15m
8m - 10m
10-12 cookies
Almond Joy Layer Cake
Cake

Almond Joy Layer Cake

Chef Eddy took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake tha...

2h 10m
40m
One 8-inch cake, about 8-10 servings
Applesauce Cake
Cake

Applesauce Cake

If you like a moist cake, this recipe will become a favorite! The biggest issue with Applesauce Cake is that once you ha...

20m
1h - 1h 5m
8-12 slices
Apricot Jalapeno Jelly
Quick-simple-topping

Apricot Jalapeno Jelly

With its beautiful golden color spiked with bits of red and green, Apricot Jalapeno Jelly makes a festive gift idea. Var...

45m
Not found
6 half-pint jars
Baked Pistachio Doughnuts
Bread-rolls

Baked Pistachio Doughnuts

These baked doughnuts are ultra-moist thanks to the addition of instant pudding mix in the batter. Pistachios are both b...

30m
10m
6 doughnuts
Banana Pie Cookies
Cookies

Banana Pie Cookies

No monkeying around – these delicious Banana Pie Cookies are loaded with banana flavor! Plus, they are super soft ...

10m
11m
24 cookies
Banana Pudding Ice Cream
No-bake

Banana Pudding Ice Cream

Cold, creamy, delicious homemade Banana Pudding Ice Cream is a tasty take on a classic dessert. Vanilla ice cream is inf...

10m
Not found
1 quart
Banana Pudding Layer Cake
Cake

Banana Pudding Layer Cake

Chef Eddy’s Banana Pudding Layer Cake takes all your favorite flavors from a traditional banana pudding and transf...

20m
30m
Serves 10-12
Biscoff Cookies Speculoos Cookies
Cookies

Biscoff Cookies Speculoos Cookies

This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major Am...

20m
15m - 18m
100 cookies