2-HOUR STRAWBERRY CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, sugar, unsalted butter, cream cheese, sour cream, sugar, medium eggs, vanilla extract, strawberry, sugar, corn syrup, water, cornstarch
Provided by Katie Aubin
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Preheat the oven to 350°F (180°C).
- Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
- Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
- Bake the crust for 5-10 minutes, until firm.
- Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
- Pour the cream cheese filling into the prepared crust.
- Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
- Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
- Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
- In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
- When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 388 calories, Carbohydrate 52 grams, Fat 17 grams, Fiber 1 gram, Protein 6 grams, Sugar 40 grams
STRAWBERRY CHEESECAKE WITH COCONUT COOKIE CRUST RECIPE BY TASTY
Our producer, Katie Aubin, was challenged to make a five-star dish using ingredients only found at the dollar store. Watch how she transforms different components into a delicious, beautiful and mesmerizing dessert.
Provided by Katie Aubin
Categories Desserts
Time 4h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the cheesecake: Line an 8-inch (20 cm) square baking dish with parchment paper and grease with nonstick spray.
- Add the cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a medium bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
- Transfer the cookie crumbs to the prepared baking dish and pat down in an even layer. Set aside.
- Prepare the cheesecake mix according to the package instructions, then spread the filling over the crust in an even layer. Chill in the refrigerator for at least 2 hours.
- Prepare the strawberry jello mix according to the package instructions. Gently ladle half of the jello mixture on top of chilled cheesecake. Return to the fridge and let set until firm, about 90 minutes. Save the remaining jello for another use, if desired.
- Make the meringue: In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture reaches 240°F (115°C).
- Meanwhile, add the egg white to a medium bowl and whip with an electric hand mixer until soft peaks form, about 2 minutes. With the mixer on medium speed, carefully and slowly drizzle in the hot sugar syrup. Increase the mixer speed to high and whip until stiff peaks form. Let cool slightly, then transfer to a piping bag fitted with a piping tip. Set aside until ready to use.
- Make the candy shards: Line a baking sheet with parchment paper. Add the sugar and water to a small saucepan. Heat over medium-high heat until the mixture reaches 295-300°F (145-150°C). Pour the mixture onto the prepared baking sheet and carefully tilt the pan spread in a thin layer. Don't touch the candy, it will be hot! Let sit until the candy cools and hardens, about 2 minutes. Use a meat mallet or spoon to crack the candy into small pieces.
- Make the coulis: In a small bowl, stir together the jam and water. Strain through a fine-mesh sieve to remove any clumps.
- Assemble the cheesecake: Use a pastry brush to lightly brush coulis across each plate. Set a thin slice of cheesecake in the center. Top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes. Sprinkle more garnishes on the plate.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 17 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 16 grams
STRAWBERRY BOX BROWNIE CHEESECAKE RECIPE BY TASTY
Here's what you need: brownie mix, cream cheese, sugar, vanilla extract, hot water, powdered gelatin, double cream, strawberry
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C (350°F).
- Prepare the brownie mix, following instructions on the box.
- Pour into a greased 9-inch (23 cm) spring form tin.
- Bake in the oven for 20 minutes and leave to cool.
- Prepare the cheesecake filling by whisking the cream cheese, sugar, and vanilla extract until smooth.
- Scatter the gelatin over the hot water, mix together, and combine into the cheesecake filling.
- Spread on top of the brownie base.
- Chill for 4-6 hours, until set.
- Spread the whipped cream on top.
- Place strawberries on top.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 95 grams, Fat 69 grams, Fiber 2 grams, Protein 13 grams, Sugar 75 grams
STRAWBERRY CHEESECAKE
The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.
Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY SORBET
I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 7 servings.
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.
Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.
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