CHEESECAKE-STUFFED STRAWBERRIES
Strawberries stuffed with cheesecake mixture.
Provided by Karen B.
Categories Appetizers and Snacks Fruit
Time 20m
Yield 20
Number Of Ingredients 5
Steps:
- Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
- Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.
Nutrition Facts : Calories 61.7 calories, Carbohydrate 5.6 g, Cholesterol 12.3 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 39.7 mg, Sugar 4.3 g
STRAWBERRIES WITH CHEESECAKE CREAM
Layers of buttery cookie crumbs, sweet cream cheese and fresh strawberries make a dreamy quick-to-fix dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place cookies in blender. Cover; blend on high speed until finely crushed. In small bowl, mix cookie crumbs and butter. Spread on ungreased cookie sheet. Bake about 5 minutes or until golden brown.
- In large bowl, beat remaining ingredients except strawberries with electric mixer on medium speed until smooth.
- Divide strawberries among 4 large wine glasses or individual dessert dishes. Top each with about 1/4 cup cream cheese mixture; sprinkle each with 2 tablespoons crumbs.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 30 g, TransFat 1 g
STRAWBERRIES-AND-CREAM CHEESECAKE
This dessert is proof that cheesecake can be as unexpected as it is delicious. Thanks to intense oven-roasted strawberries, folded into a blend of tangy mascarpone and cream cheese, this treat will please on every level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
- Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
- Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
- Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
- Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).
STRAWBERRIES WITH CHEESECAKE CREAM
Make and share this Strawberries With Cheesecake Cream recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 F.
- Place vanilla wafers in blender container; process until finely crushed.
- In small bowl, combine crumbs and butter; mix well.
- Spread on ungreased cookie sheet.
- Bake at 350 F.
- for about 5 minutes or until golden brown.
- In large bowl, combine all remaining ingredients except strawberries; beat until smooth.
- To serve, divide strawberries into large wine glasses or individual dessert dishes.
- Top each with about 1/4 cup cream cheese mixture; sprinkle each with 2 Tbsp crumbs.
Nutrition Facts : Calories 317.2, Fat 15.8, SaturatedFat 8.6, Cholesterol 38.5, Sodium 152.3, Carbohydrate 42.3, Fiber 3.2, Sugar 26, Protein 4.2
STRAWBERRY GLAZED CREAM CHEESECAKE
This receipe appeared in a Bon Appetit in the 80's. I borrowed the magazine to I don't know who and lost track of it. Then I bought the 2nd edition of Dayton's, Hudson's and Marshall Field's "Pot-luck", and there it was! I've been asked for this recipe repeatedly, and now can share again. Tip: 9 inch springform pan can be substitued for 10 inch pan. Bake 50-55 minutes.
Provided by keeney
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F.
- In medium bowl, thoroughly combine crust ingredients. Press firmly on bottom of lightly buttered 10" springform pan.
- In large mixer bowl, beat cream cheese until smooth. Add remaining filling ingredients, beat thoroughly. Spoon over crust. Place pan on cookie sheet to catch any butter that might drip out. Bake 40-45 minutes. (Cheesecake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it.) Remove from oven and let stand at room temperature for 15 minutes. Keep oven on at 350°F.
- In medium bowl, combine topping ingredients until well blended. Spoon topping over cheesecake, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Cool. Refrigerate cheesecake for at least 24 hours, preferably 2-3 days.
- Several hours before serving, wash, hull and completely dry strawberries on paper towels.
- In small saucepan, combine a little jelly with cornstarch; mix well. Add remaining jelly, liqueur and water. Cook and stir over medium heat until mixture thickens and is clear (about 5 minutes). Cool to lukewarm, stirring occasionally.
- Using knife, loosen cheesecake from pan; remove springform. Arrange berries, pointed sides up, over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate until glaze is set.
Nutrition Facts : Calories 566.4, Fat 43.1, SaturatedFat 21.9, Cholesterol 172.9, Sodium 340.7, Carbohydrate 39.3, Fiber 1.8, Sugar 29.9, Protein 9
STRAWBERRY CHEESECAKE
This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.
Provided by Kathy Higgins
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h45m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g
CREAMY STRAWBERRY CHEESECAKE
Perfect for entertaining, this dreamy dessert gets its delightful flavor from swirls of fresh strawberry sauce. The rich taste and velvety texture are wonderful to savor. And best of all, because you make it a day ahead of time, dessert will be ready anytime you are! -Mia Trautwein, Goleta, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, combine strawberries, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved and mixture is bubbly, 2 minutes. Mix cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; cool., Mix cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of a 9-in. pie plate. Bake 10 minutes. Cool on a wire rack., Beat cream cheese, sugar, sour cream and vanilla on medium speed until creamy. Add eggs; beat on low speed just until combined. Pour into prepared crust. Spoon cooled berry mixture over top; swirl into filling., Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours or overnight.
Nutrition Facts :
ULTIMATE HOMEMADE CHEESECAKE
Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.
Provided by Arlene Cummings
Categories Dessert
Time 6h45m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
- Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
- Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
- Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
- Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
STRAWBERRIES AND CREAM CHEESECAKE
Adapted from Martha Stewart Living mag. I saw the photo for this and had to post it so I wouldn't lose it. A little different because the strawberries are oven-roasted before they are added. Best when made the day before you need it to allow for chilling time.
Provided by Muffin Goddess
Categories Cheesecake
Time P1DT3h40m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300ºF. Place whole hulled strawberries in a single layer on a baking sheet with a rim. Drizzle with the corn syrup and lightly toss to coat. Bake for about 1 1/2 hours, or until syrup begins to thicken and strawberries turn deep red and shrink slightly. Transfer berries and syrup to a medium bowl, then mash them with a potato masher. Set aside to cool completely.
- Increase oven temperature to 350ºF. In a small bowl, stir together graham cracker crumbs, 3 tbs. sugar and melted butter until well-mixed. Press mixture evenly into the bottom of a 9-inch springform pan. Bake at 350ºF for about 10 minutes, or until crust slightly darkens and is firm to the touch. Allow baked crust to cool completely on a wire rack.
- Reduce oven temp to 325ºF. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, approximately 2 minutes. Scrape sides of bowl, then gradually add the remaining 1 cup of sugar and the salt. Scrape sides of bowl again, then add the eggs one at a time, mixing well after each addition. Scrape sides of bowl once again, then mix in vanilla bean seeds and mascarpone cheese until very creamy and smooth, approximately 3 minutes.
- Transfer 5 cups of the cream cheese mixture to the bowl of cooled mashed strawberries and stir to combine. Pour the strawberry cheese mixture over the cooled crust and smooth it out with an offset spatula. Carefully dollop remaining plain cheese mixture over the strawberry mixture and gently spread with an offset spatula, taking care to not mix layers.
- Wrap the outside of the springform with a double layer of aluminum foil. Set wrapped pan in a large roasting pan. Fill roasting pan with enough boiling water to come halfway up the sides of the springform pan. Bake until set, approximately 1 hour to 1 hour 10 minutes (center should still be slightly wobbly). Remove springform pan from waterbath and transfer to a wire rack to cool. Chill for at least 4 hours (overnight will give you the best results).
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