STRAWBERRY MILK BUBBLE TEA
Strawberry Milk Bubble Tea originated in Taiwan and is a refreshing milk tea made with strong black or green tea, strawberry milk, and chewy tapioca balls known as boba.
Provided by Katrina Bahl
Categories Drinks
Number Of Ingredients 5
Steps:
- Steep the tea bags in water for at least 10 minutes for a strong tea. You can steep the tea and store in the refrigerator up to a day in advance if needed.
- While the tea is steeping prepare the boba according to package directions on the stove top. If it is quick-cooking boba you will boil for 5 minutes and let rest covered for 5 minutes.
- Remove the boba from the pot using a slotted spoon and transfer to a bowl with about 4 Tablespoons of simple sugar syrup. See notes.
- Divide sweetened, cooked tapioca pearls among 4 serving glasses. Pour 1/4 cup prepared tea into each topped with 1/2 cup of strawberry milk. Add ice if desired. Serve with fat straws or long dessert spoons to reach the boba.
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
STRAWBERRY CHEESECAKE BUBBLE TEA
This is heavenly! It tastes almost like the real thing only its a slushie drink with tapioca pearls. Note: Large tapioca pearl can be purchased at asian grocery stores. Extra wide straws can be purchased here real cheap. www.bubbleteacanada.com
Provided by Bubblehead17
Categories Smoothies
Time 7m
Yield 1 16 oz serving, 1 serving(s)
Number Of Ingredients 7
Steps:
- Whisk cream cheese frosting into milk and set aside.
- Place thawed frozens strawberries into food processor along with splenda and process until smooth.
- Crush ice in blender until partially crushed.
- Add liquids and blend on highest setting until all ice cubes are crushed.
- Place tapioca into a tall glass and pour blended mixture over pearls. Serve with bubble tea straw and enjoy!
Nutrition Facts : Calories 533.4, Fat 18.2, SaturatedFat 5.2, Cholesterol 6.1, Sodium 248.3, Carbohydrate 92.1, Fiber 4.8, Sugar 78.4, Protein 5.2
STRAWBERRY CHEESECAKES
Spend more time entertaining and less time in the kitchen with this speedy, low-fat recipe - ideal if you want a lighter option at the end of your dinner party
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 7
Steps:
- Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.
- Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve.
- Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and serve.
Nutrition Facts : Calories 263 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.93 milligram of sodium
STRAWBERRY CHEESECAKE IN 4 EASY STEPS
Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h30m
Number Of Ingredients 8
Steps:
- To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
- Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.
Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
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.
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ULTIMATE STRAWBERRY SWIRL CHEESECAKE | SWEET TEA + THYME
From sweetteaandthyme.com
5/5 (10)Total Time 7 hrs 15 minsCuisine AmericanCalories 452 per serving
- In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan evenly.
- Bake the crust for 8-10 minutes, or until lightly golden. Set aside and let cool while you make the sauce and cheesecake filling.
- Strawberry SauceIn a small sauce pan, heat strawberry jam over medium heat with 1/2 cup water. stir occasionally for 5-7 minutes until the jam is liquid and mixed with the water.
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