STRAWBERRY CHEESECAKE IN A GLASS
I like to make this healthy and delicious dessert for my family and friends and they love it. Enjoy.
Provided by pink cook
Categories Cheesecake
Time 20m
Yield 4 desserts, 4 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, toss strawberries with sugar. Cover and set aside.
- In mixer bowl, beat cheese, milk, lemon juice and sugar until smooth, fold in whipped topping.
- Spoon 2 tablespoons crumbs into each of four 8 to 10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
- Serve immediately or cover and refrigerate up to 6 hours.
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 IN A GLASS
Steps:
- In a small saucepan bring strawberries and sugar to a boil. Lower heat and simmer for 2 minutes. Add jam and continue simmering until mixture is thick (the consistency of runny jam), about 5 minutes. Set aside to cool. In small bowl, beat cream chasse, icing sugar and 2 Tbsp of the whipping cream until light. Set aside In large bowl, beat remaining whipping cream until stiff. Gently fold in cream cheese mixture. Pour strawberry mixture over and swirl in. Do not combine well as you want distinctive swirls. In 10 ounces tumblers (or other glasses), layer ⅓ of the cream mixture, ½ of the strawberries, ⅓ of the cream, the remaining strawberries and the remaining cream. Top with a whole strawberry. Chill for at least two hours.
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
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- Make the crust: In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. Divide evenly between individual serving dishes (about 2 tablespoons per serving dish). Press on the mixture with your fingers to form a crust layer.
- Make the filling: In a large bowl, combine cream cheese and sugar, and whisk well until combined and completely smooth (if grainy, beat with an electric mixer until smooth). Add in vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving dish.
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