STRAWBERRY BAVARIAN CHEESECAKE
Recipe makes (4) individual small springform pans or (1) – 9″ springform pan.
Scale
Ingredients
- For the Crust:
- 1 2/3 cups graham cracker crumbs
- 1/2 cup butter, melted
- 3 tablespoons granulated sugar
- For the Filling:
- 1 8-ounce package of cream cheese
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 teaspoons Vanilla Extract
- 1 small cool whip or 2 cups Whipped Cream
- 2 cups of Bavarian Cream or Prepared Instant Vanilla Pudding
- For the Strawberry Glaze:
- One Package of junket Danish Dessert + 1 1/2 cups of Cold Water.
- note: I used Danish Junket found in the Jello aisle
- For Homemade Strawberry glaze instead of Danish Junket
- 12-ounce package of frozen or fresh strawberries
- 1/4 cup cup water
- 1/2 cup granulated sugar
- 3 tablespoons Instant Clearjel or cornstarch *read notes below
Instructions
- For the Crust:
- n a medium size bowl, mix the melted butter, graham cracker crumbs and sugar together.
- Lightly spray bottoms of four 4 inch sprinform pans or one 9″ springform pans with vegetable pan spray.
- Press the mixture across the bottom of the pans and 3/4 up sides of prepared pans. Bake for 6-8 minutes at 325 degrees.
- Set pans aside to cool completely before filling with cream mixture.
- For the Cream Cheese Filling:
- (If using Whipped Cream make sure it’s whipped firmly)
- Using a Stand Mixer or an electric Hand Mixer, beat the Cream Cheese until fluffy.
- Add both sugars and the vanilla and beat again until very light and fluffy.
- Add the Cool whip or the Whipped Cream and mix just until combined.
- Divide Cream Cheese mixture evenly between small springform pans. Place mixture on top of cooled Graham Cracker Crust.
- Bavarian Cream or Prepared Instant Vanilla Pudding
- *I purchased Bavarian Cream from the Prepared Pantry (it’s very good!)
- Divide Bavarian Cream or Prepared Instant Vanilla Pudding evenly among small pans. Layer Bavarian Cream or Pudding on top of Cream Cheese Mixture.
- If you are using one 9 inch springform pan, place all of the mixture on top of the cooled crust.
- Refrigerate Cheesecakes while you prepare the Strawberry glaze.
- Junket Glaze:
- In a med sized saucepan, whisk together the Danish Dessert and the cold water until well blended.
- Place saucepan over medium heat, stirring constantly until mixture comes to a full boil. Continue stirring for one minute while mixture boils. Remove from heat. Set aside to cool.
- Once the glaze is cool, slice strawberries into the glaze and mix well. (I used about 1 1/2 cups of sliced strawberries) You can add other fruit if desired.
- Divide the cooled glaze evenly among the small pans or place all of the glaze on top of the cream mixture.
- Refrigerate Cheesecakes for 3 to 5 hours or until very set.
- Once the Cheesecakes have set, remove the outer rings and bottom plate and place on serving dishes.
- Top with Whipped Cream if desired. I used a pastry bag and a closed star tip.
- For Homemade Strawberry glaze:
- Note: You may substitute cornstarch for the Instant Clearjel.
- If you do so, you will need to cook the sauce to thicken it. Cornstarch requires cooking to thicken; Instant Clearjel thickens without cooking.
- Defrost and mash the strawberries.
- Add the water.
- Mix the sugar and the Instant Clearjel together in a cup. Add the sugar mixture to the strawberries and stir until the sauce thickens.