How to make Vanilla Cheesecake with Strawberry Purée Topping delicious

Vanilla Cheesecake with Strawberry Purée Topping - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Vanilla Cheesecake with Strawberry Purée Topping! A quick and easy dinner that is ready in under 20 minutes! Uses only two vanilla beans and less sugar than most recipes. Combine the topping ingredients in a bowl and spread evenly over the baked cheesecake. Place strawberries in a food processor or blender and puree into a sauce. No lemon juice, sugar or corn. Serve cold over cheesecake or ice cream.

Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. Juicy whole strawberries top off this impressive dessert.—L.

You can cook Vanilla Cheesecake with Strawberry Purée Topping with 8 Ingredients and 3 steps. See the following guide!

1. 2 packets tennis biscuits.
2. 200 g margarine.
3. 2 tubs cream cheese/mascarpone.
4. 1 can condensed milk.
5. 1/4 lemon juice.
6. 1 teaspoon vanilla essence.
7. 2 cups Strawberries.
8. 1 packet gelatin.

C In a large bowl, beat the cream cheese until smooth. Add the sugar, lemon juice and vanilla; beat well. Arrange strawberries on top of cheesecake with pointed ends up. How to make a fresh strawberry topping for ice cream, blintzes, cheesecake, waffles, anything!

1. Put biscuits in a electric blender, and crush them until very fine crumbs form. 2. Pour crumbs into a medium bowl. Add butter, and stir until well combined. 3. Press the crumb mixture into a large flat bowl or pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes..
2. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula..
3. Purée the Strawberries in a blender and add the prepared gelatin. Pour and spread the Purée over the cheesecake mixture. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours..

Kosher, pareve, gluten free, dairy free. Remove from heat and stir in the vanilla. Strawberry Cheesecake Cupcakes are made with vanilla cupcakes stuffed with cream cheese filling and topped with strawberry buttercream and fresh berries! Strawberry Cheesecake Cupcakes combine everything that I love about strawberry cheesecake and cupcakes. Lift the cheesecake out of the cake tin by easing round it with a palette knife.